Yesterday we made our annual St. Patrick’s Day dinner for our white husband (Marilyn’s best friend that we call him husband without the benefits lol). We love cooking the whole day when we make this dinner-it smelled heavenly in our house all day! We made the traditional Irish food (in this country anyway lol) including vegetables, Irish soda bread, chocolate whiskey tort, black and tan beer and of course the delicious corned beef glazed with the most decadent sauce you can imagine. The recipes are easy…the only thing that takes time is the cooking so you need to plan your oven time accordingly if you only have 1 oven like we do! We will post the recipe of the others dish very soon.
We started our day early to venture out and buy the corned beef brisket. I think that picking out your meat is the most important part! I always like to buy one with a great fat cap on it so the corned beef stays extra moist when cooking it. Corned beef is a cut where (usually) a brisket is cured in a brine solution along with various seasonings and it is easy to brine your own! But I always go back to my favorite place to get this in Seattle….Market House Corned Beef. I find their product to be the best I’ve ever had and we were happy to make the trip to pick ours up. Besides selling their amazing corned beef you can also grab a sandwich while you’re there….hope you’re hungry because they are huge!
We bought a 10 lb. brisket so we could send home our white husband with leftovers and have some for ourselves too! The recipe I use when making mine goes back to one of my first restaurant jobs at The Ruins..a small, private dining club in Seattle. Every year for St. Patrick’s Day we would make this corned beef and I’ve been making it this way ever since…It’s my absolute favorite. Give it a try and let us know how you liked it!!
We wished we had read this article “Berlin’s Best Bread” before we went to Berlin! All these breads look amazing. We love good bread at our house.
- 10 lb. (or whatever size you want) corned beef brisket
- 1.5 l bottle of white wine such as Sauvignon Blanc or Pinot Grigio for cooking
- 1 jar dijon mustard
- 1 box light brown sugar
- ½-1 C. dry sherry such as Manzanilla
- Preheat oven to 325F.
- While the meat is cooking whisk together the dijon, brown sugar and sherry until a paste forms, thick enough to sheet over the corned beef.
- Set aside
- Place corned beef in a roasting pan with the fat side up and pour the white wine over the top.
- Cover the meat with parchment paper and then seal the pan tightly with foil.
- Cook the corned beef (depending on size) until tender when pierced with a knife, approximately 3½-5 hours.
- During the last hour of cooking, remove the foil and parchment and glaze the meat liberally every 15 minutes uncovered for 45 min-1 hour.
- Let meat rest for 15-30 minutes.
- Make sure to slice the corned beef across the grain!
- This ensures a tender slice of meat.
Beijos and Tchau!