ACCORDING TO Joy of Cooking, the title of “Corned Beef” has nothing to do with corn, but got its name in Anglo-Saxon times when a granular salt the size of a kernel of wheat-“corn” was used to process it.

When we lived in Texas in 1960, corned beef was nowhere to be found, so I followed almost the same recipe that follows for the process. (from Joy of Cooking as well) Historic, but a pain.

4 quarts hot water 2 cups coarse salt 1/4 cup sugar

2 tablespoons pickling spice

1 1/2 teaspoons salt peter or sodium nitrate*

*used to prevent botulism, and also gives the red color (and makes the pharmacist’s eyebrows go up when you request it )

When cool, pour over

A 5-lb piece of beef: brisket or tongue

Which has been placed in a deep enameled pot or stoneware jar. Add;

3 cloves garlic

Weight meat to keep it submerged and cover pot. Cure in refrigerator 3 weeks, turning meat every 5 days.

If it is to be stored, wash in lukewarm water, dry thoroughly, then wrap in layers of heavy paper and hang in a cool dry place.

Note: on Pastrami

Joy of Cooking notes that to achieve the (divine) pastrami found in the east it must be “hot smoked” after marination,(being hard to do in domestic appliances) but an outside smoker could be used for about 10 hours, which “may or may notmeet with complete neighborhood approval” See Joy of Cooking on smoking procedure.

Corn Beef (boiled)

I choose a brisket, the package allows you to see all sides of the meat. Often extra spices are not included, and you can add pickling spices to the water as well as fresh garlic cloves and a dash of red pepper flakes.

Rinse the meat, and cover it with water, put lid on and simmer 2-3 hours gently, or about 1 hour per pound, until tender. I let it cool in the liquid. Let it rest on a platter, and slice thinly across the grain. Serve with mustard or horseradish sauce, and vegetables.

The Joy of Cooking suggests in serveing it cold, it can be weighted, then covered and refrigerated. The moisture pressed from the meat should form a jellied coating.

Makes great sandwiches.

I’m going to try this one!

Corneslius J. Walsh’s Corn Beef

(From the Brooklyn Cookbook)

A 5-pound packaged ready-tocook corned beef

1 large onion, sliced 1 large orange, sliced 2 tablespoons pickling spices 2 stalks celery with leaves

1/4 cup cold water

Preheat the oven to 300 degrees F

Line a roasting pan with a double layer of heavy-duty foil, enough to wrap the meat tightly

Rinse the corned beef and pat it dry. Place it on the foil. Arrange the onion and orange slices over and around the meat. Sprinkle on the pickling spices, lay on the celery stalks, and pour on the water. Wrap very tightly and pinch the edges well to seal.

Bake the corned beef for 4 hours or until a few bubbles begin to escape. Serves 8

Boiled Cabbage

Cut cabbage in quarters, discard outer leaves, core it, then cut it in eights if the sections seem too large. Simmer in salted water till tender, drain, and add small pats of butter, salt and pepper and serve.

Boiled Cabbage, Noodles

with Caramelized Onions

Cut Cabbage in half, then in quarters. Discard outer leaves and hard core. Slice in half inch slices, then in half again to have about 3-4 inch strips. Reserve half of cabbage slices for coleslaw.

In a fry pan, sauté 1 large coarsely chopped onion in small amount of butter or olive oil till almost caramelized. Add one finely chopped clove of garlic, and sauté till garlic is translucent as well.

In a large pot, add about 6 oz noodles to boiling salted water. Boil noodles about 4-6 minutes till almost done. Add the sliced cabbage, and simmer till cabbage is tender, another 4 minutes or so.

Drain mixture in colander, replace in pot, or put in warmed serving bowl. Add onion/garlic mixture, mix together well. Season. Sprinkle with freshly grated parmesan and serve with corn beef.

Buy sauerkraut in pouch form rather than canned.

(Amounts vary according to amount of kraut. This is for a smallish bag.)

1 bag of sauerkraut

2 slices thick bacon, cut in 1 inch sections

1 large onion, sliced and cut again

1 minced clove garlic

1 tablespoon caraway seed

1/2 bottle of regular beer

dark is good)

Rinse sauerkraut in colander. While it is draining, in a large heavy pot, sauté bacon till it releases its fat, but not till it is crisp. Add onion and sauté a few minutes, add garlic, sauté till translucent, add sauerkraut, beer and caraway seed. Cover loosely, and simmer till mixture is cooked down, stirring about every 10 minutes or so till liquid has almost completely evaporated. May be reheated in microwave. Great with corn beef, grilled bratwurst or in Ruben Sandwiches.