Monday, March 17, 2008

Peef & Lo's Favorite Corned Beef

It's hard to believe that we're celebrating our 10th St. Patrick's Day together this year. But, as you can imagine, that means we've had plenty of time to try our hand at quite a number of corned beef recipes. This one is now our tried and true favorite.

We love the slightly sweet braising liquid, and we heartily approve of what the dill, peppercorns, and clove add to the flavor of the beef. The flavor is not overpowering, but the savory smell is enough to drive you crazy during the last hour or two of cooking.

This brisket is delicious right out of the pot, but we often continue the braise for a bit in the oven, just to crisp things up a bit (try 45-60 minutes at 300ºF, with a bit of additional beer in the bottom of the pan).

Today, we'll be serving the brisket as part of our St. Patrick's Day feast:

Peef & Lo's Corned beef
Cabbage & Leek gratin
Roasted garlic mashed potatoes
Baby carrots
Guinness soda bread

And for dessert:
Irish whiskey cake
Baileys Irish cream custard (from Kopp's)


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