Corned Beef etc (St. Patrick's Day)

 Corned beef is a salted, cured cut of brisket — a tough cut of beef. It’s made tender by slow curing of the beef in a pickling brine that gives it a deep pink hue and distinct flavor. The corned beef you purchase in the grocery store is already brined and seasoned. You can brine your own brisket for a fantastic flavor.

My mother would often buy brisket on weekends, but not the corned variety.  It is one of the cheaper cuts of beef, from the animal's belly.

It needs to be braised to tenderness.  I doubt that Mum did so. There again I grew up in the British way: "TOUGH BEEF!

 

Our Corned Beef came from a can; or sliced at the Butchers.

We ate it in a sandwich; or on a plate with egg and chips; or as good company on  a salad platter.  All well and good,

Except that School lunches sometimes offered it fried in batter. I gag at the very memory,

NOTES

1.  The Market Basket store in Somerville, MA offered it sliced - just like as in the olden days.

2. I keep a couple of cans in my pantry in preparation for the apocalypse.