Corned Beef, also called salt beef, is a salt cured brisket of beef that is traditionally enjoyed on or around St. Patricks Day since it Ireland has been a major producer of the meat since the Middle Ages, and it was a dish eaten by many Irish immigrants in the US in the 19th century.
At Organic Roots, we make our Corned Beef fresh for you in house. We take Grass Fed & Finished Beef Brisket and brine it without any nitrates, which are typically found in cured corned beef. This results in a delicious, less salty and more clean version of Corned Beef that our customers love! Since it is Uncured, it must be kept refrigerated.
Curious on how to prepare this Uncured Corned Beef? Let us give you some tips on different ways!
Homemade Corned Beef and Cabbage with Carrots and Potatoes
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Slow Cooker:
Probably the most popular way to go, one of the best ways to cook most meats is low and slow. Place carrots, potatoes, and onions on the bottom of the slow cooker, pour beef broth, and set 4 pound beef brisket on tope of veggies. Cook for up to 8 hours, and top with chopped cabbage and cook for another hour. The result is a delicious juicy and flavorful dish.
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Stove Top:
To cook your corned beef on the stove, put your 3-4 lb. brisket in a large stock pot with enough water to cover (some people even add a little beer as well!). Bring to a boil, reduce heat and cover. Simmer for about 3 hours and remove corned beef from pot. While meat is resting, add in your veggies and cook for about 30 minutes.
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Oven Roasted:
Preheat your oven to 350 degrees and line a roasting pan with aluminum foil. Put your brisket inside and wrap aluminum foil on top. Roast in over for about 3 1/2-4 hours. Once finished, remove foil and stick roasting pan under broiler for up to 5 minutes to lightly sear. Serve with sautéed cabbage and potatoes!
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Instant Pot: