First corned beef a success!
- From: DonnaH <d@xxxxx>
- Date: Sat, 19 Apr 2008 22:42:40 -0400
After 8 days in the fridge in the prescribed brine, the 8 lb former-brisket now-corned-beef was cooked in Guinness and water until fork tender, and served with the requisite veggies--carrots, tatties, cabbage, turnips and onions (I forgot the parsnips). It was *fabulous*. Better than any corned beef I recall from my past. The meat was a beautiful deep pink-red, with a rich flavor and a wonderful texture (it would fall off the bone has there been one). We also made horseradish/dill/chive sour cream, which had a tremendous bite, and the Guinness mustard (a mix of coarse and smooth Dijon mustard with some shallots, brown sugar and a few tbsp of Guinness), both fantastic accompaniments.
All is packed in the freezer now except for the meat, which will likely be sandwiches tomorrow, hash on Monday, and future dinners yet TBD.
Since I got the timing wrong and thought Passover was next weekend, I pacified my retired parents in Florida by pretending to say a broche over the corned beef ;). We are nothing if not multiculturual in this house--me, the daughter of traditional East Coast atheist jews (damn right, there's only ONE god we don't believe in!) and the DH, an English boy from a hilltop village in the Midlands who doesn't quite know *what* a Jew is!
Hope all those who celebrated tonight did so in peace and happiness!
Pax,
Donna in NJ, where a cold wind is blowing after a bizarrely warm day in April
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