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Article: Corned beef conundrum Slow cooking the answer to a tender, traditional feast.(Food)
- Article from:
- Daily Herald (Arlington Heights, IL)
- Article date:
- March 15, 2006
- Author:
CopyrightCOPYRIGHT 2006 Paddock Publications. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: Deborah Pankey Daily Herald Food Editor
Every year my mother (maiden name Hanley) makes a big deal about cooking corned beef for St. Patrick's Day.
And every year, she complains. The meat is too fatty, too tough. It's not like she remembers it as a kid growing up in Chicago.
Corned beef comes from the brisket, the cut of meat from a cow's lower breast and foreshank area that is tough, yet fatty and flavorful. That rough start almost sets up a cook for failure.
The "corned" part refers to the salt granules in which the brisket is brined or cured, which supposedly makes the meat more tender and moist.
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