Margarita's International Recipes


Corned Beef

Corned Beef

Corned Beef derives its name from being treated with large grains of coarse salt. This allowed the meat to be preserved and last a long time. Corned beef was thus a needed commodity during war times and long voyages, including those of related to the slave trade.

Beginning in the 17th century, English landlords started to raise cattle for corn beef in much of Ireland. This ultimately contributed to the Irish famine, as they pushed the natives into low quality lands where all they could grow was potatoes. While Ireland exported much of the corned beef during the 17th to 19th centuries, it remained a luxury item at home, too expensive to be consumed by most of the population.

Thus it was in America, where corned beef was relatively cheap, that the Irish re-discovered it and began consuming it. Today, Corned Beef and cabbage is the standard St. Patrick's day meal.

Despite consuming my fair share of corned meal, I'd never cooked it. While you can buy brisket and cure it yourself, the common way to prepare it in the US is by buying a pre-cured package of corned beef, which comes with its own little spice package, and then cooking it according to the instructions. Boiling it for hours and finishing it in the oven it's most common, but I was lazy and decided to go for the roast-only method. That was a mistake, as it produced a dry corned beef. It still tasted great, fortunately.

The mustard dressing wasn't as good as I wished. Some recipes add brown sugar, and if I was making it again I'd add it as well.

All in all, it was a nice meal. I served it with potatoes O'Brien


Corned Beef


  • 1/4 cup Dijon mustard
  • 2 Tbsp honey
  • 2 Tbsp Guinness beer
  • 1 package corned beef with spice packet


Preheat oven to 350°F. '

In a small bowl, combine the mustard, honey and beer. Set aside.

Fill the bottom of a roasting pan with water. Place grill inside. Put the corned beef on the grill side fat up. Cover with spiced packet. Cover the whole pan with aluminum foil. Roast for 50 minutes per pound. Ten minutes before the corned beef is ready, uncover the roasting pan and spread mustard mixture on top. Raise heat to 375°F and roast for 10 more minutes.

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