Рецепт Corned Beef and Sauerkraut
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
- tablespoons olive oil
- 1
- onion, sliced thin
- 2
- medium potatoes, julienne
- salt
- and pepper, to taste
- 1
- pound sauerkraut, drained and rinsed
- 1/2
- cup water
- 1
- can corned beef
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!