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Receta Corned Beef and Sauerkraut
by Christine Lamb

Corned

beef is a name given to salt cured cuts of beef, usually brisket or round. The

term "corned" is not the use of corn in the recipe, but rather the

corn sized granules of salt that were once used to cure the meat. Today, most

corned beef is cured in salt brine rather than a dry salt rub.

Corned

beef can usually be purchased uncooked in brine, or cooked in a can. Brined

corned beef is usually boiled after purchase but can also be roasted. Brined

corned beef often remains pink on the inside despite being fully cooked. This

is attributed to nitrates in the brining solution, which tend to preserve

color. Brined corned beef is usually sold as a whole roast and is typically

served sliced after cooking.

Corned

beef and cabbage is a traditional holiday meal for St. Patrick’s Day in the

United States and Canada. Brined corned beef and fresh cabbage are boiled with

seasonings such as pepper and bay leaf. Corned beef and cabbage are often

served with potatoes for a traditional Irish American meal. Although corned

beef is not a staple food in Ireland, it became quite popular with Irish

immigrants in America during the late 19th and early 20th century.

Busy

day? No worries. You can have dinner on the table less than 30 minutes.

Corned

Beef and Sauerkraut

Copyrighted

2013, Christine’s Pantry. All rights reserved.

Ingredients:

2

Directions:

Heat

oil over medium heat, add onions and potatoes. Season with salt and pepper, to

taste. Stir and cook for 5 minutes. Add sauerkraut and water, stirring, cover

and cook 5 minutes. Remove cover, and add corned beef, stirring and cook until

heated through. Enjoy!