St. Patrick's Day is Tuesday and I'm sitting here dreaming about the old days back in New England with a traditional gray corned beef and cabbage boiled dinner.
Gray??? you say? Well some actually say it's somewhat brownish gray in color. It's because the corned beef I know growing up contained no nitrates....which are preservatives and is what turns your typical brisket red.
It seems as soon as you travel a bit south of the Boston area, all corned beef suddenly goes red. Now that I'm in Florida, I have to resort to corning it myself. Time's a little short to start one for St. Pat's because it takes a least three day to cure in the brine, but maybe I'll be inspired to do it real soon.
I use a bottom round cut rather than the brisket. It's so much more tender and more flavorful.....and where the heck do you find an uncured brisket right now anyway?
Any other New Englanders out there who like it gray?