St. Patty's Day

Sandi

Anyone with a sure-fire corned beef recipe/method that will impress????[p]Thanks in advance!

Celtic Wolf

Sandi,[p]I am going to make a few of these at Ocala..[p]On a piece of aluminum foil:[p]Place one to two decent chunks of Corned beef.
One medium new or red skin potato cubed.
One medium onion cubed
One medium carrot chunked, or several baby carrots.
Two or three slices of butter
Salt and pepper.[p]Fold up the foil to make a pouch.
Cook indirect at 350 for one hour[p]

wobin

Sandi,
I have one for the meat only. In a disposable aluminum lasagna pan place the corned brisket fat side up. Pack the fat side with brown sugar. Carefully pour in Guinness beer to about 23-34 up the meat. Cook indirect at 300 or so for about 4 hours. Be careful and don't let the beer dry up because you'll have some nasty tasting meat.[p]Can't remember where I got the recipe from but have tried it a few times and we like it at our house.[p]Cheers, Glenn

Not Sirius

Sandi,
Before moving to North Carolina, I frequented a barbecue in Rockville, Maryland run by a transplanted Irish-Texan. Every St. Patrick's Day, he took whole cured corned beef briskets and smoked them. They were incredible. I've tried to duplicate them by smoking packaged corned beef briskets, but with limited success. You need to lightly smoke them to complement rather than mask the corned beef flavor. Or you may have better luck curing your own brisket for 4-7 days before smoking. Sara Moulton has a recipe for curing corned beef on foodnetwork.com.