Focus on food: March 16, 2006

Lees Very Own Corned Beef

Did you know the name corned beef originates from years past before the invention of refrigeration. In olden times, meat was dry-cured in coarse salt with some pieces that were the size of corn kernels. These pieces of salt were actually rubbed into the beef to keep it from spoiling.

In the present day, the use of salt water has replaced the original dry salt cure, yet the name "corned beef" is still used instead of "brined" beef. There are spices that people add such as peppercorns and bay leaf which give corned beef a more distinguished flavor.

Here at Lees Market, we have been making our very own Old Fashioned Corned Beef for the last fifty years. Our Corned Beef is made from a Flat Cut (Straight) or Round cut and is grayish-pink in color because it is simply made with salt. There are no preservatives or additional seasonings added in the corning process. If you have any questions, please ask for Dave, Mike or Andy when you visit our Meat Department.

VISIT OUR WESTPORT COOKS HOMEPAGE FOR A GREAT BAILYS IRISH CREAM MACADAMIA PIE RECIPE.

Corned Beef & Cabbage

Ingredients:
• 1 ¾ lb Onions
• 2 ½ lb Carrots
• 6 lb. Lees Corned Beef Brisket or round,
• spiced or unspiced
• 1 cup Malt Vinegar
• 6 oz. Irish stout
• 1 Tablespoon mustard seed
• 1 Tablespoon coriander seed
• ½ Tablespoon black peppercorns
• ½ Tablespoon dill seed
• ½ Tablespoon whole allspice
• 2 bay leaves
• 3 lb. Cabbage, rinsed
• 2 1/2lb small red potatoes
• ½ cup coarse grain mustard
• ½ cup Dijon mustard

Directions:
1. Coarsely chop enough onions and carrots to make 1 c. of each. In a roast pan, place onions, and carrots, corned beef with any liquid, vinegar, stout, mustard seed, coriander, peppercorns, dill, allspice, and bay leaves. Add water to barely cover beef. Cover pan and bring to a boil over high heat. Simmer until meat is tender when pierced, 2 ½ to 3 hours.

2. Meanwhile, cut remaining onions into wedges. Cut remaining carrots into 2 inch lengths, halve them lengthwise if large. Cut cabbages in half through cores, then into wedges. Scrub potatoes.

3. Add onion, carrots, potatoes to tender corned beef, place cabbage on top. Cover and return to simmering over high heat; reducing heat and simmer until cabbage is tender when pierced. 20-25 minutes.

4. With a slotted spoon, scoop out vegetables into serving dishes. Remove beef to a cutting board; cut off and discard fat. Slice meat across grain and serve with mustards.

Serves 12