Corned Beef Brisket
Corned beef is a favorite cut of beef in various cuisine around the world: Irish, Caribbean, Jewish, and American, just to name some. Corned Beef usually comes in two forms, a cut of beef or brisket, round or from the point, cured or pickle in a salty and seasoned brine. The other form is canned, already cook, and salty. The brisket is commonly use in deli cuts, and the can is a staple of Caribbean cuisine, usually made with saute sofrito (the trinity of caribbean cuisine), and tomato sauce.
Slow cooker, boil or baked??
There`s 3 cooking methods for doing corned beef brisket: in a slow cooker, boil, or bake. For me bake is the way to go. Garlic cloves, slice onions, carrots, wine, and the seasoning packing that comes with the cut of meat are added and place in a baking pan.
Cover it with foil, and bake for 2 1/2 hours at 300.F
This cut of meat is usually serve with boil potatoes, and cabbage, that`s the traditional way. For this time it was served non traditional way with potatoes salad, pigeon peas rice (arroz con gandules) and fruits and green salad.