Yesterday, I told my mother I was making a corned beef dinner sans cabbage but with the traditional potato, carrot, mustard and even Irish Soda bread.
“Be careful!” she warned me. “Even the low sodium corned beef will increase your weight from all the salt.”
For those of you unfamiliar, corned beef is a St. Patty’s day standby–and old-fashioned traditional Irish-American meal. It comes from the brisket (the area near the chest and front legs) of a cow and it’s cured. Once cooked, it’s tender and shreds easily. And it’s traditionally boiled with cabbage, onion, carrots and potato and served with mustard, although some like roasting it.
Corned beef is about 200 calories for a 4oz serving. The regular brisket has somewhere around 1140mg of sodium while the lower-sodium versions have 680mg (29% of your daily sodium limit).
Upon her advice, I boiled it the night before and drained all the water before loading it in the slow cooker with carrots, onion, potato, spices and a touch of water. Pre-boiling it and draining the water removes some of the salt that will lead to bloating and temporary weight gain.
Wednesday morning, it cooked on low for about 10 hours and tasted and looked perfect by dinner time. I suffered none of the post-dinner or next-day thirst that is typical with this type of meal.
Still, it was quite a surprise when I hopped on the scale this morning to see a 2lb loss! Since that’s virtually impossible, I’m calling it the Luck o’ the Irish.