In the United States and Canada corned beef is typically brisket, that has been pickled or brine cured. The “corn” in corned beef comes from an Old English usage meaning to “preserve with salt.” Hash is used loosely in Old English as a term for throwing something together.

In the late 1800’s corned beef grew in popularity with Irish-Americans. They sought a substitute for their traditional Irish bacon, and was given corned beef by the Jewish community. The way in which it is preserved gives it a long shelf life, and thus added to it’s popularity. During colonial America, chuck wagon meals would often be comprised of corned beef hash recipes. The cans would stay preserved on the long trips. It is still a popular staple for cattle drives in the Midwest.

Depending on what area you live in; corned beef hash may be made of basic corned beef and potatoes, or have added ingredients like: eggs, vegetables, or even barbeque. Most places it is typically served as a breakfast food, with eggs and a biscuit or toast. It can be made from a fresh corned beef brisket or the canned corned beef. More than not, it is made from the can.

One of the best recipes is:

One can of corned beef
One large onion
One baking potato
One tablespoon of butter
One tsp pepper
One fresh garlic clove (peeled)
¼ tsp of dry mustard
¼ tsp of paprika
½ tsp of salt

Dice potatoes and onions into small cubes. In a non stick skillet, melt the butter on med-low heat. Add the potatoes and onion to the butter. Cook until the potatoes are fork tender. Mince the garlic and add to the mixture. Dice the corned beef into small cubes and add to the mixture. Season with paprika, dry mustard, salt, and pepper. Cover and turn the heat to low. Let the ingredients cook for 20-30 minutes.

At this point- you can fry an egg to serve with the corned beef hash recipe. You can serve it over hash browns or stuff inside a grilled bell pepper. You can serve “as is” over a bed of rice or sliced bread. Really, the variations of what you can do with the corned beef hash are endless.

So, don’t be afraid of corned beef. The can, look, and texture may be deceiving, but it really is a tasty treat. Everyone should try it at least once.

To make truly delicious quick corned beef there are a few things to do:

1. When using tender quick, your corned beef will be extremely juicy and full of great flavor.

2. Tender quick, unlike regular salt, doesn’t dry out the meat, and is able to really get down into the meat fibers to help make your meat tender and flavorful.

3. When you make tender quick corned beef with tender quick, the seasoning is evenly spaced throughout the meat, so that you don’t have under cured or over cured parts of the corned beef.

Making very appetizing corned beef is easy with a few tips:

1. Make sure that your beef is fresh , cool, and not frozen.

2. Make the pickling spice, by mixing two pounds curing spice per each gallon of water. The tender quick must be stirring until it has thoroughly dissolved.

3. After the mixture has been boiled, and enough time has passed for it to cool, get a container for curing the meat.

4. Place the meat into the container and add the right amount of curing spice to cover the meat completely. you may have to use a weight so that all of the meat is in the spices.

5. When 5 or 6 days have passed, reposition the corned beef so that the bottom pieces are now on top, and the top pieces are now on bottom. you can then add the weight to the meat again and pour the spices back over it.

6. Guidelines that tell how long to cure are at the rate of 2 days for each pound of beef. If you have a 7 pound brisket, it would take 14 days, or two weeks for the cure to be complete.

This recipe takes less time, and is just as delicious:

1. Take the appropriate amount of water and pickle spice, and bring it to a good boil.

2. All the mixture to cool and put it in your refrigerator.

3. For tender quick corned beef, be sure to sprinkle all parts of the meat with the tender quick, to allow curing and juiciness.

4. Cover the beef and let it stay in fridge for 2 hours.

5. Take the water and spices, and put them in the bowl with the meat.

6. Weigh down the meat so that the spices cover every inch of meat. Cover meat and let remain in refrigerator overnight, or at least 8 hours.

7. When finished, drain spice from meat and rinse thoroughly. Now you can cook the meat however you want, and it will be tender and terrific.

Lunch is an important meal for low carbers. But who has the time to cook?

Instead of cooking lunch, one good solution is to cook more food the night before when you are cooking dinner. If you are having ribs or chicken for dinner, make a little extra so you can have it for lunch the next day. It doesn’t take any extra time and with convenience of a microwave your lunch will be ready in no time. In fact, ribs and chicken can also be just as tasty cold.

Another good idea is to do most of the cooking on days when you have more time. You can take one day and prepare some foods that will provide good lunches for you all week.

Chicken

Buy a whole chicken, clean it and boil. You can use it to make chicken salad to stuff into a bell pepper or tomato. You can also slice the chicken to make deli style lunch meat. Wrap it up in a piece of romaine lettuce with some mayonnaise. Yummy.

If you want to get a little more fancy you can wrap some ham around some Swiss cheese, then wrap the chicken slices around the ham and heat it in a microwave. It’s a great low carb cordon bleu. You’ll feel like you’re dining with royalty.

You can also buy packages of chicken legs and wings and fry them up with no breading. The skin gets crunchy and tasty. These make great grab and go snacks and lunches.

Ham

Boil a ham and slice it. This will be good for making ham and cheese roll-ups. You can also dice up some of the ham for omelette’s in the morning or ham salad that you can heap on pork rinds.

Beef

By a large roast beef and cook it in the oven. Slice it up deli style. Wrap this meat around cheese for a quick and easy lunch.

For a real treat top these roast beef slices with some previously sautéed peppers, onions and mushrooms then top it with Swiss cheese. Heat that in a microwave until the cheese melts. Your tummy will be so happy when you dine on these tasty low carb Philly cheese steaks.

You can get a corned beef and boil it. You can have corned beef and cabbage one night for dinner and slice up the rest deli style for great lunches the rest of the week. Top the slices with Swiss cheese, sauerkraut and some low carb Thousand Island dressing and you have a great low carb Reuben sandwich. (Diet ketchup mixed into some mayonnaise with some low carb dill relish makes a good low carb Thousand Island dressing).

Fish and Seafood

Get cans or convenient pouches of tuna. Add a little mayonnaise to the tuna with some low carb dill relish and stuff that in a half of a bell pepper or a half of a tomato. Split the top of the tomato into quarters so it falls open and easily holds the tuna. Try it with salmon, too.

Add some mayonnaise and a little chopped celery to canned shrimp or crab (check the carb counts - for some reason the leading brands seem to think we want sugar in our seafood). Take the seed out of a half of an avocado and stuff the shrimp or crab salad into the remaining whole. Delicious!

Even Faster Alternatives

Use processed foods minimally. They have chemicals that you don’t need. Don’t let the deli counter fool you. Most of those are processed, too and many contain sugars that add to the carb count. It’s best to boil or roast your own meats and fowl.

But if you are in a real big hurry, an occasional visit to the deli won’t hurt. You can purchase deli meats and wrap them around cheese slices for a very satisfying lunch without having to cook.

Even less desirable are the cans of meats and packages of lunch meats and cold cuts. These are handy when you know you are not going to be where you can get to any other low carb food. You can keep a couple cans of Vienna sausages in your car or at your desk for those situations.

Summary

The ideas presented here can be done in a few hours total and provide great lunches and even quick dinners all week long. On the day when you do the main cooking, you will also want to chop any veggies you might need for the week and clean some lettuce so it’s ready to go. Take your lunch to work in one of those lunch bags that keep things cold. It’s even easier if you are at home. Just reach in the fridge and start munching - low carb style.

That reminds me, it’s almost lunch time!

Michael Russell Your Independent guide to Cooking Article Source: http://EzineArticles.com/?expert=Michael_Russell

Ireland has had a multitude of national symbols throughout the centuries, as discussed in Part 1 of Symbols of Saint Patrick’s Day and Ireland. We have had the opportunity to look at the shamrock and the power of 3, the Irish harp, and the shillelagh. In Part 2 we shall examine the Leprechaun and his pot of gold, food and drink, snakes, and other familiar symbols.

The Irish have believed in fairies throughout the ages but the most familiar ones are the Leprechauns, who belong to the fairy group known as the “luchorpans” or the “wee ones.” Some people believe that some Irish fairies are, for the most part, taller and friendlier than the Leprechauns.

Leprechauns are not known for their friendliness; in fact, they seem to be lacking in all facets of social efficacy. They are generally pictured as little old men wearing all green, the better with which to remain camouflaged. A Leprechaun is about two feet tall and is often attired like a shoemaker with a tilted cap and a cobbler’s apron. A Leprechaun will never be voted Mr. Congeniality; he is distant and cantankerous, more often than not; he is a loner, living in solitude; and spends his time making shoes. (If he is so unfriendly and keeps himself in isolation, to whom does he sell his shoes?!)

The Leprechaun’s greatest possession is the pot of gold hidden at the end of a rainbow. If the Leprechaun is captured, he must (with the promise of great bodily harm) reveal the location of the gold. However, the captor must keep watch on his prisoner at all times; if the Leprechaun tricks his captor into looking away for even a split second, the little beastie will disappear into thin air and any hopes of discovering the treasure trove will come to naught.

Next comes the issue of snakes and their presumed disappearance from Ireland. As the legend goes, Saint Patrick, beating a drum, drove all the snakes in Ireland out to sea to drown. Snakes were venerated by the pagan Druids and so, it has been implied this was a figurative legend referring to the fact that Saint Patrick was responsible for driving paganism off the island. Saint Patrick was also responsible for causing the soil to be deadly to all snakes who came in contact with it. There is an amusing anecdote about the exodus of the snakes. There was a snake who refused to kowtow to Saint Patrick. The holy man got so frustrated arguing with the snake, he constructed a box with which to trap the reptile. Of course, the snake stood his ground (so to speak) and refused to listen to Saint Patrick’s blandishments over entering the box. The snake continued to refuse, declaring the box was way too small to hold him comfortably. Not giving up, Saint Patrick countered with the box was indeed just right and would the snake please be so kind as to try it on for size. The gullible serpent agreed to this proposition, just to lull Saint Patrick into a false state of tranquillity. However, as soon as the reptile entered the box, Saint Patrick slammed the lid closed and with a display of great agility and strength, flung the box, and its suspicious contents, into the sea. Effective, but not very nice.

The banishment of the snakes has been a bone of contention for many years. Those believing in the snake legend felt snakes were a symbol of wickedness; when Saint Patrick drove the snakes to sea he helped to eradicate evil from Ireland. He caused the land to be covered with lush fields of shamrocks, so that the snakes would never return. On the other hand, there are many scholars who feel that there never were any snakes in Ireland, much less in fields of shamrocks.

One part of the celebration of Saint Patrick’s Day that is eagerly awaited, with fork and knife in hand, is the traditional food and drink of the holiday. One such dish is corned beef and cabbage. Only the cabbage has been around for ages; traditionally, Irish bacon was used, rather than corned beef. When Irish immigrants came to America, around the turn of the 20th century, they found Irish bacon too dear for most of their pockets. They learned about the cheaper meat, corned beef, by interacting with their eastern European immigrant neighbors.

Popular Irish foods eaten in the United States include Irish stew and Irish soda bread. In Ireland, the food most enjoyed for Saint Patrick’s Day is colcannon; this unusually-named dish is composed from mashed potatoes with melted butter, shredded kale, and minced onions.

One of the popular Saint Patrick’s Day traditions is to drink Irish beer which has green coloring added to it. It is consumed by the mug and probably by the gallon. On Saint Patrick’s Day one will probably see revelers going from pub to pub, “pub crawling,” to enjoy their favorite green beer.

Historic Blarney Castle, near the City of Cork, Ireland, is known for its magical stone. The Blarney Stone is part of the castle’s lintels, just underneath the battlements. The legend suggests various events to explain the origins of the stone. One version says that Robert the Bruce gave it to Cormac MacDermot McCarthy, in 1314; supposedly it was a portion of the Stone of Scones. Another version states the Stone was struck by Moses, with his staff, as he and the Israelites were searching for water. Yet another version, probably the most popular and believed in, tells how the Blarney Stone got its wondrous powers; an old hag of a woman, possibly a witch, was saved from drowning by a king of Munster. The old witch was so grateful to be saved from a watery grave, she conferred a blessing upon the king. If he chose to kiss the Stone set in the castle’s uppermost lintel, he would be the recipient of the gift of gab and become endeared to all he met.

The Blarney Stone has become a crowd-pleasing attraction. Multitudes of visitors attempt to kiss the Stone; however, the tourist must lie on his back and hang upside down so that he might be able to kiss the Blarney Stone and be the bearer of a silky tongue and the gift of gab. It helps to have several hardy friends to hold one’s body and, especially, legs so one does not meet with a grievous end.

DID YOU KNOW?

Bitten by a snake? Use shamrocks as an antidote for snake venom.

Schoolchildren will pinch one another on Saint Patrick’s Day if their “victims” are not wearing green.

Every year since 1962, the Chicago River (in the United States) is dyed green for Saint Patrick’s Day. Originally, pollution-control workers put green dye into the river to trace illegal sewage discharge. They dumped 100 pounds of green vegetable dye into the water; this was enough dye to keep the river green for a full week. Nowadays, in an effort to minimize environmental damage, only 40 pounds of dye are used.

Thousands of Irish immigrants came to the United States as a result of the potato famine of 1845 - 1849.

Writing this review of meats on father’s day is probably fitting, as most fathers are meat and potatoes men. Let’s face it, what red blooded man doesn’t like a thick juicy steak with mashed potatoes for dinner? Try to serve him some fish and chips and he’ll probably have a fit. Well, there’s more kinds of meat than just steak. We’ll cover a few of them here and what you can do with them.

Yes, it’s true. There is nothing like a good piece of steak. But a steak is not just a steak. There are many different cuts of steak. Why? Because there are many different parts of the cow. And contrary to what you may think, they all don’t taste the same.

For example and we’re going to review these by body part of the cow, there is your chuck beef, which is located just in back of the cow’s head. This part of the cow is exercised the most and so the meat is the toughest as far as texture. You really want to season this meat considerably and tenderize it if you want to eat it without breaking your jaw. Pot roasts are usually made from chuck. It’s best to cook the meat medium rare. Actually no meat should be cooked too much if you ask the experts.

The brisket is located underneath the chuck. This part of the cow is usually used for corned beef and barbecued beef. Corned beef and cabbage is actually made from boiling the meat instead of broiling it. This is one of the rare times that you would boil meat. You can also make pot roast with brisket if you prefer.

Moving to the back of the cow, or the rear end, this is the round. The round is either top or bottom round and most of your ground beef is made from this part of the cow. Ground beef of course is used for making your typical hamburger or meatball. Meatloaf can also be made out of ground beef.

Moving back to the front of the cow, just behind the chuck is the rib. The rib is one of the most delicate cuts of beef that you can get. The rib is great for either broiling, grilling or roasting. This is where you get your rib and rib eye steaks. Just in back of the rib and cooked pretty much the same, is the short loin and sirloin. Sirloin steaks are probably some of the most popular steaks around and very tasty.

The shank, which is located in the cows legs, is great for making stews. There is also a classic dish made from the shank which is called osso buco, where you would braise the shank. Shank cuts aren’t as popular as most of the other, but they still have their uses.

The number of ways you can cook each of these different parts of the cow are numerous. This fine animal has given us some classic dishes such as prime ribs and filet mignon.

Meat eaters certainly do have a lot to look forward to and a lot to be thankful for…High cholesterol and all.

Michael Russell Your Independent guide to Food Article Source: http://EzineArticles.com/?expert=Michael_Russell

Love to camp and cook outdoors? There’s nothing as satisfying as making camp and cooking your meal over a campfire. The food just tastes better, and the atmosphere can’t be beat. Every year families pack up and head for their favorite camping destination. Some may go as fancy as an RV while others prefer a simple family tent. Either way you choose, camping is a wonderful family activity.

Even though you may be ‘roughing’ it in the great outdoors this summer, you don’t have to settle for plain old hot dogs cooked on a stick you find in the woods nearby. There is a fantastic utensil that’s been around forever called the ‘Dutch Oven’, and with it the cooking possibilities are endless, as are the delicious recipes.

There are very many sizes and options available for Dutch Ovens, but for the most part, with one you can bake, stew, roast, fry, boil etc. There are basically two dutch oven types of cooking, either cooking with it or cooking something inside of it. Absolutely amazing biscuits can be baked in a Dutch Oven; imagine how great they would be outdoors with fresh campfire coffee and bacon frying in your cast iron skillet.

Here are some tried and truly wonderful camping recipes using a cast iron Dutch Oven.

Corned Beef & Cabbage

2 lb Well trimmed corned beef boneless brisket or round

1 sm Head green cabbage, cut into 6 Wedges

6 md Carrots cut into quarters

1 sm Onion, quartered

1 Clove garlic, crushed

Pour enough cold water on corned beef in Dutch Oven to just cover. Add onion and garlic. Heat to boiling, reduce head. Cover and simmer until beef is tender, about 2 hours. Remove beef to warm platter, keep warm. Skim fat from broth. Add cabbage and carrots, heat to boiling. Reduce heat and simmer uncovered 15 min.

Dutch Oven Biscuits

2 c Flour

1/2 ts Salt

3 ts Baking powder

4 tb Solid shortening

1 c Milk (or dilute canned milk)

Blend flour, salt, baking powder and mash in shortening with a fork until crumbly. Add milk and stir until the dough sags down into trough left by spoon as it moves around the bowl. Turn dough out on a floured surface, knead for 30 seconds, pat out gently until it is 1/2 inch thick. Cut with a round cutter or pinch off pieces of dough and form by hand. Put biscuits into a greased Dutch Oven, cover, and bury in bright coals for 5 or 10 minutes or until golden brown.

Campfire Meatloaf

1 1/2 lb Ground beef

3/4 c Quick oats

1 Eggs

1/4 ts Dry mustard

1/4 c Bell pepper

1 pk Onion soup mix

3/4 ts Salt

Mix all ingredients and put in casserole pan. Place in dutch oven. Bake 1 hour, covered.

When you’re making your plans to head out for your family camping trip this year, make sure to include your Dutch Oven and some of these great tasting camping recipes. You’ll treasure the experience and your family will too!

For more delicious quick and easy dinner ideas and easy crock pot recipes please visit ‘Quick and Easy Dinner Recipes’ http://quickandeasydinnerrecipes.blogspot.com and ‘Family Crock Pot Recipes’ http://familycrockpotrecipes.com Article Source: http://EzineArticles.com/?expert=Sherry_Frewerd

I’ve written previously about pork tenderloin being the best part of the pig. Well, the same can be said about beef tenderloin — it’s the best part of the cow.

Beef tenderloin is cut from the animal’s middle, specifically the psoas major muscle, which hangs beneath the spine. Beef tenderloin is also the general name for a wholesale cut of beef from which various retail cuts are made, such as filets or tenderloin steaks. As you might guess, beef tenderloin meat is the tenderest and most flavorful kind, generally speaking.

You really don’t need a recipe to cook good beef tenderloin–just follow your instincts, using your favorite preparation method as for any other kind of beef. One of the simplest ways is to rub it with seasonings such as garlic powder, salt and black pepper (the last being coarsely ground, preferably). Put the beef and a tablespoon of cooking oil in a pan on your stove top, browning the meat all over. Then put it in the oven and roast it for about half an hour at 460 degrees F or hotter, making sure to turn it occasionally.

Here’s a more exact recipe if you don’t care to wing it:

Ingredients

4 medium-sized beef tenderloin steaks

4 tablespoons of coarsely ground black pepper

2 gloves garlic, minced

2 tablespoons olive oil

1 teaspoon salt

Directions

1. Preheat oven to 450 degrees F.

2. Place steaks in a roasting pan. Rub steaks with minced garlic, salt and black pepper.

3. Place roasting pan in oven and cook on one side for 4 minutes. Flip steaks. Cook for 4 minutes more, or to desired state of doneness.

Sarah Sandori is the food and entertaining columnist for the Solid Gold Info Writers Consortium. Have you ever wanted to be able to exactly duplicate a favorite dish from a favorite restaurant? Check out Sarah’s article where she reveals her source for the most mouth-watering secret restaurant recipes in America: http://www.solid-gold.info/most-wanted-recipes.html Article Source: http://EzineArticles.com/?expert=Sarah_Sandori

Years ago I wondered why people would always have corned beef dinners, but there was never any corn with the meal. It was always cabbage and potatoes. It was later in life that I understood what was meant by corning beef and it had nothing to do with corn. I used to think that corning beef meant to feed the cattle corn to fatten them up for butchering. I was mistaken.

Corning beef is a method of curing tougher cuts of beef. Choose cuts like plate, rump, chuck or brisket. Make sure the meat is well chilled. Remove the bones and cut the meat into uniform pieces. After the meat is cut up weigh the meat. For each 100-pounds of meat you will use 10-pounds of kosher salt. If you do not have 100-pounds of meat, adjust the proportions of meat to salt.

I use a clean crock. I sprinkle a layer of salt on the bottom of the crock, then a layer of meat, then more salt, then a layer of meat. I continue until the meat is packed or the container is full. I cover the top layer of meat with a good amount of salt. I let the meat sit for 24-hours then I cover the meat with a solution of: 4-pounds sugar, 2-ounces baking soda, and 4-gallons of water.

I make sure that I have packed the meat tightly and that it is completely covered with brine. I weight the meat down with a heavy. clean stone or brick to keep it submerged. I let it cure like that for 35-40-days in a temperature of 38-40-degrees. After the meat is cured, I remove it from the brine, wash it and drain it. Now it is ready for wrapping or smoking.

I put my beef in brine this morning. I added 4-ounces of pickling spice in a spice bag and 2-bulbs of garlic to the brine for flavor. That is my preferred flavor.

Be certain to keep the temperature at a consistant 38-40-degrees so the brine does not become ropy. If it gets too warm you will have discard the brine and start all over, which is a pain to do.

I will be cooking corned beef and cabbage for a meal in March. YUM!

One of my favorite dishes, this is an easy one and the hash will not look like it comes from a can, oh ugh! ! When my people try this, they are 1) hooked, 2) in disbelief they actually ever lived through eating the canned-versions and 3) want the recipe!

Did you know you can substitute leftover roast beef or ham with amazing results? Seriously people, it’s amazing. Don’t knock it till you try it!

Ingredients

• 3 cups left over corned beef - diced into 1-1/2′ cubes or larger sizes (or substitute left over baked ham or roast beef
• 2 or 3 cups boiled potatoes cut into same size as your corned beef
• 1 large onion - finely chopped
• 2 garlic cloves minced
• 5 tablespoons ketchup
• 1 small can of evaporated milk - or 1/2 cup rich milk or cream
• 1 teaspoon freshly ground pepper
• 1/2 teaspoon salt
• ***Equipment needed
• Glass pie pan or shallow oven-proof pan, large bowl, slow oven on 300 degrees, one lazy afternoon.

1. This is my mother’s recipe which I have now inherited. What makes the difference is not mincing up the corned beef so it looks like baby food. You want to see the large chunks of food. This is fantastic the next day, fried up in a pan with an egg fried on top or placed back into the oven to bake eggs on top for a fancy breakfast.
2. ***ok here we go…

Directions:

3. Grease pie pan or shallow baking dish with butter, including up the sides.
4. In large bowl, add all ingredients and stir till combined.
5. Place wet mixture into greased shallow roasting pan or the glass pie dish and place onto middle rack in the slow oven.
6. Stir mixture every 30 or so minutes.
7. At last 20 minutes of cooking, you may wish to push up the heat to 375 - to make your hash extra crispy.
8. Serve with a large salad for dinner - or throw on eggs on top and bake for 10 minutes in oven for a great looking brunch dish!
9. Voila - real and awesome corned beef hash! - I will place a photo of my own hash up soon - but it looks quite close to the photo I have provided…

Enjoy your real homemade not from a can Corned Beef Hash - and as I like to say…stay tuned and come on back for more healthy cooking!

Leah Quinn is a writer specializing on food, health and entertainment and is a multi-media artist living in New York. Come on by if you are curious about my many other great homemade recipes at http://dinner-and-jam.blogspot.com Article Source: http://EzineArticles.com/?expert=Leah_Quinn