Corned Beef

This brisket has been in the freezer for a good while now, bought it back in the spring and promptly stuck it into the freezer.  I saw it today when I opened the freezer door to take a look at just what we had in there.  It seemed like a good day to drag it out and thaw it.  We had a few potatoes left, and some carrots, and I knew we had a head of cabbage in the fridge.  Just about everything you need for a good Sunday dinner.

I usually just cover the brisket with water and simmer it for a few hours but after reading several recipes online I decided to use some dark beer plus beef broth.  I had a 24oz. bottle of Guinness bought back when we were making mustard and dumped that into the sauce pot over the meat, and finished with beef broth to cover.  Most all the recipes agree that an hour of simmering per pound was right and I went by the clock rather than poke it with a thermometer, but 160 degrees is done if you prefer to use yours.  In any case, the 3 pound brisket got 3 hours at simmer before I removed it to a platter and covered it with foil.  I popped it into a warm oven to keep it hot while I boiled the veggies.  You can cook them a while and then add the cabbage last.  It took about 20 minutes for the cabbage to get tender.  Today I cooked the carrots and the potatoes until they were done and removed them to a covered dish and then cooked the cabbage.  No hard and fast rule but I found it easier to get the various parts done without over cooking them that way.

The mustard dressing was a combination of the whole grain stout mustard I made earlier in the year, some prepared horseradish, a bit of the cooking juices, and thickened with corn starch.  It added an interesting tang to the meat.  Lots of pictures!


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