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
