St. Patrick’s Day is just around the corner, and what better way to celebrate than with a delicious plate of corned beef and cabbage?
But if you’re new to cooking this iconic Irish-American dish, or just looking to perfect your technique, you might be wondering where to start.
Look no further than Harrington’s Corned Beef – a flavorful and tender cut that’s sure to impress your taste buds.
In this article, we’ll guide you through the steps of cooking Harrington’s Corned Beef to perfection, from rinsing the meat to slicing it against the grain.
So grab your apron and let’s get cooking!
How To Cook Harrington’s Corned Beef?
Step 1: Rinse the Meat
Before cooking Harrington’s Corned Beef, it’s important to rinse it thoroughly under cool water to remove any excess salt. This will prevent your dish from becoming too salty and ensure that the meat is fully infused with flavor.
Step 2: Blanch the Meat
To further draw out some of the salty flavor, we recommend blanching the corned beef briefly in boiling water. Start by placing the meat in a large pot and adding enough water to cover it. Bring the water to a boil over high heat, then discard the water and pat the corned beef dry.
Step 3: Cook Over Low Heat
Harrington’s Corned Beef is best cooked over low heat to ensure that it remains tender and juicy. Whether you choose to cook it on the stovetop or in the oven, be sure to keep the heat low and slow.
Step 4: Add Seasonings
Many corned beef recipes come with a seasoning packet, but feel free to add your own herbs and spices to enhance the flavor of your Harrington’s Corned Beef. Some popular options include bay leaves, garlic, and black pepper.
Step 5: Check for Doneness
Corned beef is a tough cut of meat that requires a lengthy cook time. To ensure that your Harrington’s Corned Beef is fully cooked, use a meat thermometer to check that the internal temperature has reached at least 160 degrees Fahrenheit.
Step 6: Slice Against the Grain
When it comes time to slice your Harrington’s Corned Beef, be sure to cut against the grain. This means slicing perpendicular to the lines of visible muscle fibers on the meat. Cutting against the grain will result in tender, easy-to-chew slices.
Choosing The Right Cut Of Harrington’s Corned Beef
When it comes to choosing the right cut of Harrington’s Corned Beef, there are a few options to consider. The most popular cuts are the point cut and the flat cut.
The point cut is the juicier and more flavorful of the two cuts, thanks to its higher fat content. It’s also slightly more tender than the flat cut. However, it can be a bit more difficult to slice due to its irregular shape.
On the other hand, the flat cut is leaner and easier to slice, making it a popular choice for sandwiches. It’s also a bit more uniform in shape, which can make it easier to cook evenly.
Ultimately, the choice between the point cut and the flat cut comes down to personal preference. If you’re looking for maximum flavor and don’t mind a slightly trickier slicing process, go for the point cut. If you prefer a leaner cut that’s easy to work with, opt for the flat cut.
It’s worth noting that some stores may only carry one type of Harrington’s Corned Beef, so your options may be limited based on where you shop. Regardless of which cut you choose, be sure to follow the cooking instructions carefully and slice against the grain for optimal results.
Preparing The Meat For Cooking
Before you begin cooking Harrington’s Corned Beef, it’s important to properly prepare the meat. This will ensure that your dish is flavorful and safe to eat. Follow these steps to prepare the meat for cooking:
Step 1: Thaw the Meat
If your Harrington’s Corned Beef is frozen, it’s important to thaw it properly before cooking. The best way to do this is by placing the meat in the refrigerator for 24-48 hours. If you’re short on time, you can also thaw the meat in the microwave on a low power setting.
Step 2: Rinse the Meat
Once your corned beef is thawed, rinse it thoroughly under cool water to remove any excess salt. This will prevent your dish from becoming too salty and ensure that the meat is fully infused with flavor.
Step 3: Trim Excess Fat
Corned beef can have a lot of excess fat, which can make your dish greasy and unhealthy. Use a sharp knife to trim off any excess fat from the meat before cooking.
Step 4: Blanch the Meat
To further draw out some of the salty flavor, we recommend blanching the corned beef briefly in boiling water. Start by placing the meat in a large pot and adding enough water to cover it. Bring the water to a boil over high heat, then discard the water and pat the corned beef dry.
Step 5: Season the Meat
Many corned beef recipes come with a seasoning packet, but feel free to add your own herbs and spices to enhance the flavor of your Harrington’s Corned Beef. Some popular options include bay leaves, garlic, and black pepper.
Step 6: Check for Any Bones
Before cooking your Harrington’s Corned Beef, check for any bones that may be present in the meat. Remove any bones with a pair of kitchen scissors or a sharp knife.
By following these steps, you’ll be able to properly prepare your Harrington’s Corned Beef for cooking. This will result in a delicious and safe dish that you can enjoy with family and friends.
Cooking The Corned Beef: Stovetop Vs. Slow Cooker
When it comes to cooking Harrington’s Corned Beef, there are two popular methods: stovetop and slow cooker. Both methods have their own advantages and disadvantages, and it ultimately comes down to personal preference.
Stovetop cooking involves simmering the corned beef in a large pot on the stove. This method is great for those who want more control over the cooking process and prefer a hands-on approach. It also allows for more flexibility in terms of adding additional seasonings and adjusting the heat as needed. However, stovetop cooking can be time-consuming and requires constant monitoring to ensure that the meat doesn’t overcook or dry out.
On the other hand, slow cooker cooking involves placing the corned beef in a crockpot with vegetables and seasonings, and letting it cook on low heat for several hours. This method is ideal for those who want a set-it-and-forget-it approach to cooking. It’s also great for busy individuals who don’t have a lot of time to spend in the kitchen. However, slow cooker cooking can result in meat that is too tender and falls apart easily, which may not be desirable for some.
Ultimately, the decision between stovetop and slow cooker cooking comes down to personal preference and convenience. Both methods can result in delicious, tender Harrington’s Corned Beef that is perfect for any occasion.
Adding Flavor With Spices And Vegetables
Adding spices and vegetables is a great way to infuse even more flavor into your Harrington’s Corned Beef. One popular method is to toast coriander, peppercorns, anise, and mustard seeds in a hot skillet over medium heat for 2-3 minutes until fragrant. Be careful not to burn the spices! Then, add bay leaves and red pepper flakes in the last 30 seconds to wake up their flavors. Afterward, pour the contents of the pan into a spice mill or grinder and pulse a few times just enough to release the flavors. Don’t over-blend, as you should still be able to distinguish between the various ingredients.
Another way to add flavor is to use vegetables such as onions, garlic, carrots, potatoes, and cabbage. For example, when cooking corned beef in a slow cooker or Dutch oven, place onion wedges and garlic at the bottom of your pot to act as a stand for your meat so it doesn’t touch the bottom and dry out. Add potatoes and carrots after four hours of cooking and cabbage when there is one hour remaining. This will give the vegetables enough time to cook while still maintaining their texture and flavor.
Additionally, you can mix your own seasoning blend by combining mustard seeds, bay leaves, allspice berries, salt, and pepper. Sprinkle this seasoning blend on top of your meat before cooking or use it to make a bouquet garni by tying the spices in a cheesecloth or muslin bag before adding it to your pot.
Testing For Doneness And Letting The Meat Rest
After checking the internal temperature with a meat thermometer and ensuring that it has reached at least 160 degrees Fahrenheit, it’s important to let the Harrington’s Corned Beef rest for a few minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more flavorful and moist final product.
To let the meat rest, simply remove it from the heat source and cover it loosely with aluminum foil. Let it rest for about 10-15 minutes before slicing against the grain.
It’s worth noting that corned beef may still be pink in color even after cooking. This is due to the nitrites used in the curing process and does not necessarily mean that the meat is undercooked. To be sure, use a meat thermometer to check the internal temperature rather than relying solely on color.
By following these steps and testing for doneness, you’ll be able to cook Harrington’s Corned Beef to perfection every time.
Slicing And Serving The Perfect Plate Of Corned Beef
Once your Harrington’s Corned Beef is fully cooked and ready to serve, it’s important to slice it properly to ensure that it’s as tender as possible. Slicing against the grain is crucial here, as it will make the meat easier to chew and prevent it from becoming stringy.
To begin, locate the visible muscle fibers on the surface of the corned beef. These will appear as parallel lines running in one direction. Using a sharp chef’s knife or slicing knife, slice perpendicular to these lines to create thin, even slices.
Once you’ve sliced your corned beef, arrange it on a serving platter or individual plates. Be sure to include plenty of vegetables, such as cabbage, potatoes, and carrots, which can be cooked alongside the corned beef for added flavor and nutrition.
To add a bit of extra flavor and moisture to your corned beef, consider brushing it with a glaze made from melted butter, brown sugar, mustard, and water. This glaze will add a touch of sweetness and tanginess to the meat while keeping it moist and juicy.
Finally, serve your Harrington’s Corned Beef with a side of honey mustard sauce for dipping. This will provide a nice contrast to the salty flavor of the meat and help balance out the dish overall. With these tips in mind, you’ll be able to slice and serve the perfect plate of corned beef every time!