It’s just so hard for me to say no to a corned beef. I don’t know why that is. Even the under-spiced, industrially brined cuts from my neighborhood supermarket are OK by me – that’s how much I love corned beef.
Plus, it’s a great thing to buy as an impulse purchase. I know most people don’t go window shopping in meat sections, but what can I tell you? I love meat. And corned beef keeps forever, more or less, even in the refrigerator. Longer, in the freezer.
You boil water in a pot, put in the corned beef, turn it down, and go away. End of process! I have managed to ruin corned “beeves” on occasion. Still, if you have three hours and some bread, you are pretty much set for corned beef. And really, you don’t even need bread.
You certainly don’t need cabbage. I never understood why people put cabbages into corned beef pots. First of all, I don’t know anyone who likes cabbage. Second of all, even on the slim chance that you do like cabbage, why would you want it simmered for three hours in slimy fat-water? Fact is, corned beef can be eaten straight up.
There are, however, three things you should know:
- You can’t cut the corned beef when it’s hot. Let it cool in the water. Just turn the heat off and wait another 45 minutes. Did I mention corned beef is not an instant-gratification kind of meat?
- Corned beef sandwiches need thick bread. So if you can, go to the bakery section and get a whole rye bread, and cut it into thick slices. Don’t be afraid if they look too thick. They are going to get wet.
- Lastly, there are two kinds of corned beef: flat cut and point cut. Don’t under any circumstances get the flat cut.
That is all I have to say about corned beef. Except to note that it’s always on sale, so don’t be fooled.