Even though it is not necessarily Irish, St. Patrick's day makes most Americans think of Corned Beef with Cabbage. This year, I will be corning my own beef to be used in said meal.
- 1 gallon water
- 2 c. kosher salt
- 1/2 c. sugar
- 1 oz. pink salt (sodium nitrite)
- 3 garlic cloves, minced
- 2 T. pickling spice
- one 5 # brisket
Combine everything but the brisket. Simmer in a large pot. Stir to dissolve salt/sugar. Cool the brine, add the brisket, and soak for 5 days. Remove brisket and rinse with cold water. Proceed with cooking.I usually simmer the corned beef in beer (Harp, of course) and pickling spice until it is approaching tender. Then I add carrots, potatoes, onions, and cabbage. Simmer until beef and vegetables are very tender. Serve with a Guinness (or more Harp) and soda bread. The leftover beef can be made into Red Flannel Hash for breakfast. Top o' the mornin.'