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Article: The right brisket and brine make the corned beef shine
- Article from:
- The Milwaukee Journal Sentinel (Milwaukee, WI)
- Article date:
- January 8, 2003
- Author:
CopyrightCopyright 2003 The Milwaukee Journal Sentinel. Provided by ProQuest LLC. (Hide copyright information)
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The right brisket and brine make the corned beef shine
By ANNETTE GOOCH
Wednesday, January 8, 2003
A superb corned beef supper starts with selecting the right cut,
preferably beef brisket or rump. Check the label to ensure that the
meat is indeed "corned beef" and that it is ready to cook -- not
precooked and ready to eat.
The flavor of corned beef depends on the ingredients in which it
is brined and the liquid in which you cook it.
Rinsing the beef under running cold water before cooking it
removes excess brine on the surface of the meat.
For a less salty taste, you can also soak the meat for an hour and
drain off the water. Then parboil the corned beef in fresh water for
a few minutes, ...