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I’m a member of the Anderson County Cattlemen’s Association.
Every pound of beef I own is in the freezer, not on the hoof in the pasture. I produce good meals, not healthy calves and heifers. I’ll leave that end of the business to someone else.
If you are interested in educational programs on beef production, please contact the Extension Office and consider joining the Anderson County Cattlemen’s Association.
St. Patrick’s Day is this weekend. I’m proud of my Irish heritage. My great grandmother was born in Ireland. I enjoyed visiting Ireland in 2010.
I didn’t see corned beef on the menu in Ireland but it is one dish that Americans traditionally associate with St. Patrick’s Day. If you enjoy trying international foods, then come to the Festival of Foods at 6 p.m. March 20. Sponsored by the Anderson County Extension Homemakers, the tickets are $5 for adults and $2.50 for children. Samples of food from four countries will be available for tasting, not an entire meal.
The recipe below is from the Kentucky Beef Council. It’s easy to fix. It may have a bit more onion than some people like so you could reduce the onion.
If the corned beef doesn’t come with a seasoning packet, substitute 1 1/2 teaspoons pickling spice.
Corned Beef with
1 boneless corned beef brisket with seasoning packet (2-1/2 to 3-1/2 pounds)
1 large onion, coarsely chopped
5 cloves garlic, coarsely chopped
1 1/2 cups apple cider or apple juice
3 tablespoons butter, divided
2 medium onions, cut into thin wedges
1 medium Granny Smith apple, cut into 1/4-inch thick slices
1 medium McIntosh apple, cut into 1/4-inch thick slices1
1 medium Golden Delicious apple, cut into 1/4-inch thick slices
1/2 cup apple cider or apple juice
1 tablespoon brown sugar
1/2 teaspoon dried thyme leaves
Heat oven to 350°F. Place corned beef brisket in roasting pan; place coarsely chopped onion and garlic around brisket. Sprinkle contents of seasoning packet over brisket. Add 1-1/2 cups cider; cover tightly with aluminum foil. Braise in 350 degree oven 2-1/2 to 3-1/2 hours or until brisket is fork-tender.
Meanwhile, prepare Apple-Onion Sauté. Melt 2 tablespoons butter in large nonstick skillet over medium heat. Add onion wedges; cook 13 to 15 minutes or until onions are lightly brown, stirring occasionally. Add apples, remaining 1 tablespoon butter, cider, brown sugar and thyme; cook and stir 6 to 8 minutes or until apples are crisp-tender.
Carve brisket diagonally across the grain into thin slices. Serve with Apple-Onion Sauté.
Nutrition information per serving (1/8 of recipe): 334 calories; 21 g fat (8 g saturated fat; 9 g monounsaturated fat); 95 mg cholesterol; 974 mg sodium; 21 g carbohydrate; 2.0 g fiber; 16 g protein; 2.7 mg niacin; 0.3 mg vitamin B6; 1.4 mcg vitamin B12; 1.8 mg iron; 28.2 mcg selenium; 4.0 mg zinc. This recipe is an excellent source of protein, vitamin B12, selenium and zinc; and a good source of niacin, vitamin B6 and iron.
Copyright: Cattlemen’s Beef Board and National Cattlemen’s Beef Association
Joan Martin is a family and consumer science agent at the Anderson County Extension.