You may have heard how we need to cut back on red meats. The saturated fats in red meats are known for increasing our cholesterol, having a negative effect on our heart health. However, when we do have red meats, making sure that we keep to the leaner cuts is key.
The cooking method is one way you can tell if a cut is lean or not. When meats have less fat on them, they need more time at a lower temperature to turn out juicy and tender. Too hot and too fast will cause the protein to tighten rapidly, leading to a tough, chewy piece of meat. This cooking method is sometimes used for higher fat meats, such pork ribs, but it remains a helpful indication of leanness. You may notice the thick layer of fat on the brisket; you can trim some of it off, leaving behind the meat. For an even leaner option, choose a corned beef round, which has less fat within the meat (also known as marbling).
Horseradish is the real star of this show; the perfect sharp accent to cut through the savory meat. It’s been used medicinally for hundreds of years for its anti-inflammatory effects. It has also been researched for its possible cardiovascular benefits and antibacterial properties.