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Low Fat Corned Beef and Cabbage

v
vliang Mar 10, 2005 12:43 PM

Does anyone have a recipe? I have some ppl coming over who are on lipitor but would still like to have this dish for St Patty's.

  1. l
    Lee Mar 11, 2005 06:27 PM

    You could partially cook the corned beef the day before and refrigerate it. When you take it out of the fridge, the fat will have risen to the top and hardened, so you can remove it easily. (This works with any kind of meat or even chicken.)

    1. m
      megan Mar 10, 2005 11:24 PM

      uhm... if your guests are on lipitor.. they are probably supposed to avoid salt and red meat as well.

      but then again... they might appreciate a break from the endless parad of baked or grilled, skin-less bone-less chicken breasts!

      st. patty's day only comes once a year anyway.

      1. j
        Just Larry Mar 10, 2005 09:24 PM

        Cook it for about 6 hours to get it tender as butter. The fat by then will have rendered out. Any left over fat can just be scraped off the meat very easily with a butter knife. Corned Beef is not marbled at all so the fat is in one area and the meat is in another.

        1. c
          Candy Mar 10, 2005 03:22 PM

          You can get a corned beef round instead of brisket. That is quite lean and you cook the same way. I prefer it to brisket actually. It slices so nicely and evenly and makes great corned beef sandwiches.

          1. g
            Greg Spence Mar 10, 2005 02:58 PM

            Just stick to the 1st cut portion of the brisket (the thinner, flatter part) where the fat is almost entirely in the cap. Simply trim off the fat cap and proceed as you normally would.

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