Family Story
Burned by Corned Beef
You can tell when corned beef is done by piercing it with a fork to see if it is tender. Back in my running days, I once put up a corned beef and then went out for a run wearing a mesh singlet. When I came back, I tested the corned beef. The fork stuck and the meat dropped back into the pot, splashing boiling water all over me through the mesh shirt, and burning my stomach. So, be careful. Every time I make corned beef I remember how hazardous it is. (Almost as traumatic as Rachel and tomato sauce!)
This is not to be confused with the day I put up real chicken soup and went out for a run. Only one problem: I meant to wait until the soup boiled and then turn it down to simmer, but I left while the stove was still on high. By the time I got back, all of the water had boiled out of the pan, the chicken was burning and there was smoke. Good thing I only went 5 or 6 miles. And you thought running was healthy; it’s downright dangerous at times!
Instructions
This is one that doesn’t really need a recipe. Bring a corned beef to a boil and then simmer it for a couple of hours. You can’t really cook a corned beef too long – it just gets softer and tenderer. Serve with SCMN (what else?), baked beans, brown deli mustard, and rye bread.
Glenda’s
Secrets of Success
There are actually two cuts of corned beef. In Jewish cooking, corned beef is always brisket. Non-Jews, particularly the Irish (when they make corned beef and cabbage), use beef round. I find corned beef round tougher and less flavorful. Ideally, I would like to find a corned beef brisket made from a whole or first cut brisket, but the store sells only smaller pieces. It is hard to find a corned beef over 4 pounds. Look through the plastic to see if it is first cut (only the leaner bottom part) or a whole one cut in half with the fattier top part still attached. Then choose accordingly. The top part is softer and tastier; the first cut is leaner and healthier. Of course, you will cut off the layer of fat when you slice.
Cooking with the Claremons 
Leave a comment