Corned Beef and Sauerkraut

Corned beef is a name given to salt cured cuts of beef, usually brisket or round. The term "corned" is not the use of corn in the recipe, but rather the corn sized granules of salt that were once used to cure the meat. Today, most corned beef is cured in salt brine rather than a dry salt rub.

Corned beef can usually be purchased uncooked in brine, or cooked in a can. Brined corned beef is usually boiled after purchase but can also be roasted. Brined corned beef often remains pink on the inside despite being fully cooked. This is attributed to nitrates in the brining solution, which tend to preserve color. Brined corned beef is usually sold as a whole roast and is typically served sliced after cooking.

Corned beef and cabbage is a traditional holiday meal for St. Patrick’s Day in the United States and Canada. Brined corned beef and fresh cabbage are boiled with seasonings such as pepper and bay leaf. Corned beef and cabbage are often served with potatoes for a traditional Irish American meal. Although corned beef is not a staple food in Ireland, it became quite popular with Irish immigrants in America during the late 19th and early 20th century.

Research Source: About Food Reference

 

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Corned Beef and Sauerkraut

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Ingredients:

2 tablespoons olive oil

1 onion, sliced thin

2 medium potatoes, julienne

salt and pepper, to taste

1 pound sauerkraut, drained and rinsed

1/2 cup water

1 can corned beef

Directions:

Heat oil over medium heat, add onions and potatoes. Season with salt and pepper, to taste. Stir and cook for 5 minutes. Add sauerkraut and water, stirring, cover and cook 5 minutes. Remove cover, and add corned beef, stirring and cook until heated through. Enjoy!