donnaa914 Posted March 11, 2016 Share Posted March 11, 2016 Okay I feel dumb even for asking. But St Patrick's Day is coming up and I'm Irish. Can I eat corned beef with my family? Link to comment Share on other sites More sharing options...
Administrators ladyshanny Posted March 11, 2016 Administrators Share Posted March 11, 2016 Totally depends on what the ingredients are; how it was cured. Read the package that it came in (ask behind the deli counter if it's bulk, they'll have the original package with ingredients). Watch for teensy weensy print saying "Contains less than 2% blah-de-blah". If any of the blah-de-blah's are non compliant ingredients the entire product is non compliant. Link to comment Share on other sites More sharing options...
Moderators LadyM Posted March 11, 2016 Moderators Share Posted March 11, 2016 It's totally worth making your own corned beef, that way you can control the quality of the meat and the rest of the ingredients. However, it generally takes at least 2-weeks lead time. But the year I did it with a grass fed brisket, everyone proclaimed it the best corned beef they'd ever had--and there were no leftovers. Link to comment Share on other sites More sharing options...
wyomom Posted March 13, 2016 Share Posted March 13, 2016 I have been wondering the same thing, although I'm not Irish (that I know of) I do love corned beef. The recipe for making your own calls for sugar, so it wouldn't be compliant, right? Is the sugar necessary to "corn" the brisket, or can it be omitted? Link to comment Share on other sites More sharing options...
missmary Posted March 13, 2016 Share Posted March 13, 2016 Is the sugar necessary to "corn" the brisket, or can it be omitted? The salt is doing the curing, just leave the sugar out. Link to comment Share on other sites More sharing options...
jmcbn Posted March 13, 2016 Share Posted March 13, 2016 If it helps I'm Irish, living in Ireland, and we don't actually eat cabbage & corned beef on St Patrick's Day. It's not even considered a National dish.In fact back in the day beef was very expensive here & if we could get it it would have been eaten fresh. Most Irish got their first taste of beef when they arrived in the States where beef was more widely available & less expensive, and they treated it in the same way as they would a bacon/ham joint (ie. any joint that wasn't from the leg) - they brined it.So don't feel bad aboout not eating that corned beef - nobody here will be either - in fact going on my food prep for this week I'll be eating a chicken & spinach curry!! Link to comment Share on other sites More sharing options...
salsasis14 Posted January 7, 2019 Share Posted January 7, 2019 On 3/13/2016 at 9:30 AM, jmcbn said: If it helps I'm Irish, living in Ireland, and we don't actually eat cabbage & corned beef on St Patrick's Day. It's not even considered a National dish. In fact back in the day beef was very expensive here & if we could get it it would have been eaten fresh. Most Irish got their first taste of beef when they arrived in the States where beef was more widely available & less expensive, and they treated it in the same way as they would a bacon/ham joint (ie. any joint that wasn't from the leg) - they brined it. So don't feel bad aboout not eating that corned beef - nobody here will be either - in fact going on my food prep for this week I'll be eating a chicken & spinach curry!! I'm half Irish, half Jewish and I tell me friends I'm corned beef. Corned Beef is an Irish American thing that came about when the Irish immigrants met the Jewish immigrants on the Lower East Side. This is why I tell everyone to avoid any pub in Ireland that serves it. Link to comment Share on other sites More sharing options...
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