Corned Beef and Cabbage, Irish soul food
Corn beef is an Irish dish with beef brisket "Corned" means "salted word It's not corn It also means the grains of salt that go into salt Corn beef is a home-cooked meal that I enjoy eating in Ireland It's also a food that you eat on St. Patrick's Day Boiled beef brisket with cabbage, potatoes, and carrots. It's a very simple taste where the original taste is alive The salty meat kind of feels like jangjorim Now, it's Corn beef, the food of the festival, but it has a lot to do with Ireland's heartbreaking history When it was a British colony, the land that could be used for mass production of corn beef was used as grazing land for cattle, and the corn beef produced was only British pear The only thing the Irish could eat was potatoes that grew well in barren land Because of that, Ireland suffers the most when potato leaf blight hits Europe One million of the 8.5 million people will die and one million will move to the Americas Of the 1 million that crossed the Atlantic Ocean, 60% died on ships Corn beef with Irish sorrows! Try it
6 serving
Within 999 minutes
세계요리도전기
Ingredients
  • a beef-like meat
    3kg
  • a thick salt
    1cup
  • Sugar
    1/2cup
  • Salt
    2tsp
  • Pickling Spice
    1tsp
  • bay leaf
    3piece
  • Garlic
    5piece
  • Ginger
    3piece
  • Whole pepper
    1/2tsp
  • Water
    3.5L
  • Corn beef
    600g
  • Cabbage
    500g
  • Carrot
    1ea
  • Potato
    8ea
  • Water
    2L
  • Pickling Spice
    1tsp
  • bay leaf
    1piece
  • Whole Grain Mustard
    4tsp
Video
Cooking Steps
STEP 1/7
Make saline solution
Put all the ingredients in the water and stir well until the salt and sugar melt
Slice or crush garlic and ginger
The pink salt for dyeing is not Himalayan pink salt
If you don't have salt for salting, bacteria can proliferate if you age for a long time If you use salt for salting, let it ripen for about 10 days. If you don't have salt for salting, don't let it ripen for more than 7 days
STEP 2/7
Remove the fat from the beef brisket
You don't need to work on it carefully, just remove the hard and thick parts
STEP 3/7
Soak the meat in saline solution and ripen it
If you don't have a big container, cut it in half and put it in a plastic pack
Leave it in the refrigerator for 5-7 days (without salt) or 10 days (with salt)
STEP 4/7
It's been refrigerated for 7 days
Take out the meat and wash it in running water
There's a possibility that it's going to change because there are different conditions
If it smells bad, never eat it and throw it away
STEP 5/7
Fill the meat with water and boil with spices
I'm only cooking half of 3kg
Boil it once over high heat, cover it, and cook it over medium low heat for 2 hours
STEP 6/7
After 2 hours, remove the meat and boil the vegetables in the remaining broth
Boil potatoes and carrots for 20 minutes and cabbages for 7 minutes
I cut the carrots into bite-size pieces and put the cabbages in chunks so that they won't get loose
STEP 7/7
Slice the meat thinly and plate the vegetables as they are boiled
Add a little broth and serve with Whole Grain mustard sauce
If you don't use a dyeing pink salt, be careful not to spoil it It's best to boil it and refrigerate it and make Ruben sandwich It's good to eat it as a garnish for naengmyeon
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