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Quick Guide to Corned Beef Brisket, published on 15 Mar 2007
What is corned beef brisket? Corned beef is beef that has been cured in or injected with a spiced salt brine. Brisket is the most common cut of beef used for corning, although other cuts can be used.
The term "corned" comes from the English word "corn" which means a small, hard particle, such as the coarse-grained salt used for curing meat. Corned beef brisket first became known in the 1600's. In the United States, corned beef brisket is a traditional part of St. Patrick's Day. However, it originally became popular in the U.S. in the 1880's as a cheaper alternative to Irish bacon.
Most corned beef brisket sold in supermarkets today comes vacuum-packed in a brine solution and is usually red in color. Traditional corned beef is usually saltier and grayer in color.
Here's some tips for great corned beef brisket:
*Simmer brisket a long time on low temperature. High temperatures will toughen meat.
*It's not necessary to turn a brisket while cooking. Keep covered to seal in steam and moistness.
*To determine when brisket is done, insert a carving fork into brisket. Meat is fork-tender when fork inserts and removes easily.
*Carve brisket across the grain into thin slices.
By Chef Jeff for www.recipequick.com
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