Thursday, March 17, 2011

Well, it's been a long, been a long, been a long time ....

.... since I blogged.  No excuses here.  (I hate those bloggers who tell you all their reasons for not blogging - I just had other things on my mind.)

Anyway, Happy St. Patrick's Day!  DH absolutely loves corned beef, so there is no reason at all that I only make it once per year.  Well, maybe one reason - the kids hated it!  They would tease me unmercifully in hopes that I would forego the annual ritual.  No way.  I was raised by a mom who celebrated every holiday imaginable regardless of ethnicity.  (We were probably the only pseudo-Protestant family who ate fish every Friday, pancakes on Shrove Tuesday and latkes during Hannukah.  Mom's goal was to celebrate every day.)

Over the years, I've gone from the traditional stove-top corned beef, to the crockpot version, to the Dutch oven version, etc., etc., etc.  Here is my tried and true, never fail, would even serve it to company version.  It was a success again tonight with DH.  Enjoy!


4 pounds center cut corned beef brisket
1 lemon -- ends trimmed
1 onion -- peeled
1 teaspoon black peppercorns
1/2 teaspoon whole allspice
6 whole cloves
1/4 cup Dijon mustard
1/4 cup brown sugar

Trim and discard most of the surface fat from brisket. Rinse meat well under cool running water, rubbing gently to release its corning salt. Lay meat, fattiest side up, in a 2-inch deep, 11 by 15 inch roasting pan. Thinly slice lemon and onion and lay slices over meat. Sprinkle with peppercorns, allspice, and cloves. Set pan on middle rack in a 325 degree oven. Pour about 8 cups boiling water around brisket, seal the pan with foil, and bake until meat is very tender when pierced, about 4 hours. Uncover and drain off all but about 1 cup of the liquid. If desired, reserve the lemon and onion slices and rearrange them on top of the meat. In a small bowl, mix the mustard and brown sugar; spread evenly over meat, on top of the onion-lemon mixture. Broil about 8 inches from heat until the mustard mixture begins to brown, 3 to 5 minutes. Transfer the brisket to a platter. Serve hot, warm, or cold; slice meat across the grain.

The only problem with this recipe in our house is that there aren't enough leftovers.  DH had thirds ... oh, my.

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