How Do You Make Corned Beef And Cabbage?
Did you know that corned beef and cabbage is not a traditional Irish dish? It is an Irish-AMERICAN treat. Chicago has a long, rich and exciting Irish history. We taught Ireland how to party on Saint Paddy’s day – we even dye our river green! It stands to reason that, if you want to have the best corned beef and cabbage, you’d look to Chicago. You’ll notice two major differences right off. One, we brine our beef. Sometimes for as long as 10 days. This is the corning process. It’s how the salt and flavorings get deep into the meat. If you just throw your beef in a pot of water – you’ve got boiled beef, not CORNED beef! Two, we bake our beef. Now, traditionally, it was boiled. I think that folks started baking it because of the left-over attraction – the wonderful hashes and sandwiches that await! A slow-baked brisket tends to hold its texture. Try this, you won’t go back. Step 1 jQuery(document).ready(function(){ jQuery(‘#jsArticleStep1 span.image a:first’).attr(‘href’,’http://i.ehow.com
