We had our St. Patrick's Day dinner a few days early.
Rather than the typical boiled corned beef
(which no one here likes)
I slow roasted the corned beef.
This is my favourite way to prepare a corned beef.
Seasoned like a pastrami.
Rubbed with fresh garlic, lots of black pepper, and a little fresh ground coriander,
double wrapped in foil and placed in a covered roasting pan
and slow roasted at 250°F for five to six hours.
I also baked Sourdough Rye Bread