Corned Beef Brisket with Warm Tomato Salsa
1 (3 pound) corned beef brisket
1 (8 ounce) can diced tomato1
4 ounce can chopped green chile
1 fresh jalapeno, seeded and finely chopped
1 small onion, cut into thin slices
2 stalks of celery, chopped
1 medium carrot, sliced thin
salt, pepper, garlic powder
2 tablespoons olive oil
Put brisket in Dutch oven and cover with water. Sprinkle the pickling spices included in the corned beef package over the brisket. Bring to a boil over medium-high heat. Reduce to a simmer and simmer for 60 minutes per pound, in this case, 3 hours for a 3 pound brisket.
In the meantime, heat olive oil in large skillet. Saute onion, celery, jalapenos, carrot slices, and green chile until vegetables wilt. Add diced tomato. Season with salt, pepper, and garlic powder to taste.
Over low heat, cook the tomato mixture for 15 to 20 minutes. If mixture begins to dry out, add a couple of tablespoons of the liquid cooking the brisket.
When brisket is done and tender, allow to rest, covered with foil, for 15 minutes. Slice thinly and serve with warm tomato salsa.
Corned Beef
Each year, thousands of Irish Americans gather with their loved ones on St. Patrick's Day to share a "traditional" meal of corned beef and cabbage.
Though cabbage has long been an Irish food, corned beef only began to be associated with St. Patrick's Day at the turn of the century.
Irish immigrants living on New York City's Lower East Side substituted corned beef for their traditional dish of Irish bacon to save money. They learned about the cheaper alternative from their Jewish neighbors.
http://www.history.com/content/stpatricksday/symbols-and-traditions
1 (3 pound) corned beef brisket
1 (8 ounce) can diced tomato1
4 ounce can chopped green chile
1 fresh jalapeno, seeded and finely chopped
1 small onion, cut into thin slices
2 stalks of celery, chopped
1 medium carrot, sliced thin
salt, pepper, garlic powder
2 tablespoons olive oil
Put brisket in Dutch oven and cover with water. Sprinkle the pickling spices included in the corned beef package over the brisket. Bring to a boil over medium-high heat. Reduce to a simmer and simmer for 60 minutes per pound, in this case, 3 hours for a 3 pound brisket.
In the meantime, heat olive oil in large skillet. Saute onion, celery, jalapenos, carrot slices, and green chile until vegetables wilt. Add diced tomato. Season with salt, pepper, and garlic powder to taste.
Over low heat, cook the tomato mixture for 15 to 20 minutes. If mixture begins to dry out, add a couple of tablespoons of the liquid cooking the brisket.
When brisket is done and tender, allow to rest, covered with foil, for 15 minutes. Slice thinly and serve with warm tomato salsa.
Corned BeefEach year, thousands of Irish Americans gather with their loved ones on St. Patrick's Day to share a "traditional" meal of corned beef and cabbage.
Though cabbage has long been an Irish food, corned beef only began to be associated with St. Patrick's Day at the turn of the century.
Irish immigrants living on New York City's Lower East Side substituted corned beef for their traditional dish of Irish bacon to save money. They learned about the cheaper alternative from their Jewish neighbors.
http://www.history.com/content/stpatricksday/symbols-and-traditions
13 comments:
I love corned beef - and I really love your take on it with the salsa!
When I was younger I never cared for this dish. I know my tastes have changed a lot, and I think I would like it now! I missed you, and will never forget about you!! Hugs.
I would have never thought of serving corned beef with a warm salsa. It looks delicious! Next time I do a corned beef I will try it your way.
Sounds wonderful to serve it w/ salsa!
Thanks for sharing the history. It's interesting how different food became once different cultures came to America and how much of it was inspired by making due with what we have here. I also agree with Foodycat that I love your take on it with the salsa.
I have corned beef and cabbage every year for St. Patrick's Day but never thought to make salsa with it. Brilliant idea! :)
Glad you're back. Hugs.
I love corned beef, both the kind you get on St. Patrick's Day and the thinly sliced kind you get at Jewish delis. I have never made a corned beef in my life. Yours looks yummy with your own special twist. Your celebrations are always good-looking, Teresa.
Your salsa sounds so good. I bet it was just great with the meat!
Your picture makes me smile. :)
That looks so good! I would love this!
Stopped by to say hi and thanks for visiting. I still think this is the cutest tablescape ever for St. Paddy's day.
Corned beef is new to me. I've only tried the canned one. Your recipe sounds delicious especially with the salsa.
The Corned Beef Brisket dish looks amazing and it will be tasty too. I would love to try them. the dish also seems to be nutritious. Thanks for the recipe.
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