Corned beef brisket refers to the corning (brining) process the meat undergoes before being sold. Large salt crystals, referred to as corns, made up a part of the brine. After a week-long salt bath, the beef brisket gets packaged with additional spices for sale in stores. Its Irish association comes because Ireland was the biggest exporter of corned beef until 1825. The popularity of corned beef grew in the United States in the mid-1800s with Irish immigrants. You will find two types of corned beef brisket: flat and point cuts. Point cuts take longer to cook and have more fat, but this larger brisket has more flavor than the leaner flat cut. While not authentically Irish, cabbage and potatoes often accompany corned beef, especially at St. Patrick's Day, but you do not have to wait for the holiday to have this hearty meal.
Things You'll Need
Packaged point cut of corned beef brisket
Deep pot with lid
Remove the corned beef brisket from the package and place it into the pot.
Fill the pot with water, enough to cover the beef.
Bring the mixture to a boil over medium high heat.
Lower the temperature to medium low to simmer the beef brisket for 4 to 5 hours or until tender.
Pull the brisket from the water and let it rest for 30 minutes before cutting across the grain into slices.
Should you not be able to find corned beef brisket, use a point cut beef brisket and marinate it in a salt brine with spices for 10 days before cooking.