"Recipes are meant to be shared"...Ann Thibeault

Saturday, March 16, 2013

Corned Brisket


This was the best corned "beef" I've ever  made.

This was not your typical corned beef.  
It was a "Corned Brisket" from Vancouver Island's Natural Pastures Beef.
Pasture raised,  hormone, antibiotic, chemical free,  Angus beef.

I've never been a real fan of the typical corned beef and cabbage "St. Patrick's Day" meal.

I wanted something different.
So rather than simmering in a pot of water, I baked my corned brisket.

Along with the seasoning already on the brisket, I coated the meat with lots and lots of black pepper.
Wrapped it in three layers of foil, placed in a roasting pan, covered with more foil and baked in a 250°F oven for 6 hours.




The meat was tender, sliced beautifully, even while warm and because of all the pepper,  the flavour was similar to a "pastrami" without the smoke.
Which is what I was looking for.

Rather than boiled cabbage, I made a layered cabbage, leek and potato dish.

The leftover corned brisket made great sandwiches served on rye.




3 comments:

  1. I saw that you had posted this on Facebook, and I was intrigued. I bought a corned beef at Trader Joe's that is nitrate free etc. It doesn't sound quite as special as yours, but I'm more than willing to give it a go at slow roasting it. Pastrami is one of my favorite sandwiches, so I'll prepare exactly as you did. Thanks!

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  2. I'm planning on making corned beef for our Easter Day dinner - but I'm starting from scratch with an uncured, unadulterated, raw as nature intended brisket. With the curing, then spicing, it looks like its going to take almost a week to finally get to the eating it stage. Still, it'll be an adventure! :)

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    Replies
    1. Jenny, Preparing a corned brisket from scratch is on my list of something that I would like to do. I hope you will come back and share your experience. ~Ann

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