"providing you with recipes to help make you the best cook in the neighborhood"

 Cella's News

March 2005

http://cellascookbook.com

 

Irish Blessings

Always remember to forget

The things that made you sad.

But never forget to remember

The Things that made you glad.

Always remember to forget

The friends that proved untrue.

But don't forget to remember

Those who have stuck by you.

Always remember to forget

The troubles that came your way.

But never forget to remember

The blessings that come each day.

(Author Unknown)


More Irish Blessings

May your blessings outnumber the shamrocks that grow,

And may trouble avoid you wherever you go.

May there always be work for your hands to do;

May your purse always hold a coin or two;

May the sun always shine on your windowpane;

May a rainbow be certain to follow each rain;

May the hand of a friend always be near you;

May God fill your heart with gladness to cheer you.

 

"Flat" or "Point" Corned Beef - Which One Should You Serve? - Don't Like Either, Try Plain Beef Brisket for St. Patrick's Day!

I'm just a wee bit Irish, but like the rest of you, whether I'm Irish or not, I will make the traditional American St. Patrick's Day meal - corned beef and cabbage on March 17.

Will you be buying a "point" or "flat" corned beef brisket?  How will you cook it - on top of the stove or in your oven?  I asked myself the same questions this year and have already been experimenting to find out the cut of meat I prefer and the best way to cook the cabbage, carrots, onions, and potatoes.  If you do not like corned beef, then I recommend that you make a plain beef brisket.  The flavor of the meat is most excellent (reminds me of  a chuck roast).  The meat can be sliced or shredded.  Place the plain beef brisket in a large baking pan with fat side up, cover with water and a lid, bake at 350 degrees until meat is tender and can easily be shredded with a fork.  Allow 50 minutes of baking time per pound.

For my experiment, I bought a "flat" and a "point" corned beef brisket.  The "point" brisket was cooked on top of the stove, fat side up, covered with water, bag juices, and spice packet, and simmered 50 minutes per pound.  The "flat" brisket was baked in the oven, fat side up with package juices and spice packet, with 1 cup of water, and covered with a lid, and cooked 50 minutes per pound.  The nutrition labels on both briskets were the same.  Each had 20 grams of fat and 1,150 grams of sodium. 

The "point" corned beef brisket was marbled with fat, but I was still able to trim off one cup of fat after it was cooked.  The meat from the "flat" corned beef brisket was leaner, but I trimmed off two cups of fat after it was baked.  I paid $1 more a pound for the "flat" corned beef brisket and discarded two cups of fat.  Both briskets tasted the same to me.  Simmer the meat in water to cover if you want to reduce the sodium content.  Prepare the "flat" if you want to eat less fat.  Allow the cooked corned beef to rest twenty to thirty minutes before cutting across the grain to serve.  Keep the meat warm while you prepare the vegetables.

I cooked the vegetables (cabbage, carrots, onions, and potatoes) two different ways; on top of the stove in boiling water, and in the oven on top of the corned beef brisket after the meat was done.  I recommend cooking the vegetables on top of the stove.  If you want meat juice flavor in your vegetables, you may add a little of the beef broth to your cooking liquid.  Remember, the meat juices will be quite salty.  It took over two hours to get the vegetables in the oven cooked through.  I had to finish cooking the cabbage on top of the stove.

What will you do with the leftovers from your St. Patrick's Day meal?  Why not make Grilled Reuben Sandwiches with Thousand Island Dressing and Corned Beef Hash.  I couldn't find marbled rye bread, so I used Al Cohen's seeded New York Rye made at 1132 Broadway near the Broadway Market in Buffalo, New York.  It was excellent.  I measured a slice of bread - a whopping 7 1/2 inches across.  Read the story of Cohen's bread on the back of the bread bag . . . it starts back in the 1620s from the outskirts of Warsaw, Poland.

Grilled Reuben Sandwich
(recipe from Paul Piciulo)

2 slices Marbled Rye Bread or (Al Cohen's Seeded New York Rye)

Thousand Island Dressing (recipe follows)
Slices of Corned Beef Brisket
Sauerkraut with dab of Horseradish
Swiss Cheese

The grilled Reuben sandwich will be made like a grilled cheese sandwich.  Butter the outside of two slices of bread for grilling in a hot skillet.  On the inside of a slice of bread, layer the following:  Thousand Island Dressing, Slices of Corned Beef Brisket, Sauerkraut with a dab of Horseradish to taste, Swiss Cheese, and more Thousand Island Dressing.  Place other slice of bread on top (butter on top) and grill over medium heat in a hot skillet.  Flip over when first side is toasted and toast second side.  Serve hot.

Thousand Island Dressing
(recipe from Jane Lis)

1 cup Hellmanns real mayonnaise
4 tablespoons Heinz ketchup
2 tablespoons sweet pickle relish with the juice

In a small bowl, combine all ingredients, pour into a pint jar, and refrigerate.  Serve cold.  Makes 1 cup of dressing.  Good on salads or in Reuben sandwiches.

Corned Beef Hash

1 1/2 cups of ground cooked corned beef brisket

3 cups of 1/4-inch boiled potatoes (boil 15 - 20 minutes) (dice potatoes and then cook)

1/4 to 1/2 cup finely diced onions

1/3 cup of corned beef brisket cooking liquid or beef broth

Combine ground meat, potatoes, onions, and meat liquid.  Fry in skillet over medium-high heat until browned.  You may fry hash in a little butter if you'd like, but it is not necessary.  This recipe serves 4. 

Send your letters and recipes to Marcella Stockin, 5200 Riceville Road, West Valley, New York 14171. Visit http://www.cellascookbook.com for more recipes.

Marcella - "providing you with recipes to help make you the best cook in the neighborhood"