Turns out this dish isn’t really on the menu in Ireland—they’re bigger on pork than beef. Following famines in the 1800s, mass immigration to the U.S. brought Irish communities into Jewish-American neighborhoods, where cheap, cured brisket was commonplace. So you could say it’s authentically Irish-Jewish-American!
A:
Truth is, there isn’t any corn. The word comes from the method of curing the meat, which involves applying coarse-grained salt that creates a kernel-like texture on the meat. So “corn” is referring to the size of the salt grains, not an actual food grain.
A:
Similar to BBQ rubs, your cure mixture can really determine the final taste of the corned beef. We use a brown-sugar-sweetened spice mix with allspice, cloves, mustard, ginger, and some bay leaves, but there are plenty of other interesting mixtures out there.
A:
Cabbage was an Irish mainstay, especially during the potato famine. And since corned beef is traditionally a boiled meal, immigrants naturally added vegetables they were familiar with, soaking up flavor in the last forty minutes or so of the cook.
Since collagen breakdown is a function of time and temp, and we want a truncated version of the ten-hour traditional boil, we need precise water temp control. Smoke X2 gives you the ability to measure both the internal meat temp and your water temp with two channels, plus you can monitor them remotely during the two-to-three-hour cook.
Brisket is a thick, tough cut, so once your corned beef reaches the internal temp you want, it still needs time for the collagen to break down.\xa0 A quick spot check with Thermapen ONE will make sure you’ve hit the target temp of 190°F (88°C). Our cut took two hours after reaching that temp for the meat to arrive at the right consistency.
The smooth concave\xa0surface of our Hi-Temp Silicone Spoonulas makes for easy scooping, with no seams or creases to trap food. The edges are smoothly tapered to a sharp point for scraping, and the molded silicone handle fits the hand for a confident grip.\xa0Plus, it's dishwasher safe!
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