We have celebrated St Pats day with some part Irish friends of ours for the last three years. This year, neither family was available on the real day so we celebrated a week later. I decided that I was going to corn my own beef. It doesn't sound as hard as you think. You take briskets, punch some holes in them, and then rub them with a salt and herb mixture. Then you put a pan on top of them and press them down. You refrigerate them for 5-7 days, flipping them once a day.
It turned out very tasty. A little bit saltier than the store corned beef. I think I didn't rinse the rub off enough. But it did make the vegetables very tasty. And it didn't look pink. I'm looking forward to making corned beef hash with it.
For dessert I made an Irish Apple Cake which tasted wonderful. Especially with cream poured over it!
And we all were around one table, too. You couldn't ask for a more enjoyable evening.
2 comments:
The meat looks great. What kind of spices do you put in it?
~ Betsy
Salt, peppercorns, allspice, paprika, bay leaves, and thyme.
Post a Comment