Corned Beef Recipes?

[recipeplay]

Hi, everyone. Looking for a solid corned beef recipe for the upcoming St. Pats holiday. Anyone have a good one they'd be willing to share?

Thanks!

Will
http://recipeplay.com

[CantBelieveWeAte]

This comes from Cook's Illustrated...but I haven't used it (yet).

Home-Corned Beef Brisket

If you prefer a leaner piece of meat, feel free to use the flat cut. In fact, we found more flat cut than point cut briskets in supermarket meat cases, so you'll probably have to ask the meat department attendant or butcher to bring you a point cut. Leave a bit of fat attached for better texture and flavor.

1/2 cup kosher salt
1 tablespoon black peppercorns, cracked
3/4 tablespoon ground allspice
1 tablespoon dried thyme
1/2 tablespoon paprika
2 bay leaves crumbled
1 fresh beef brisket (4 to 6 pounds), preferably point cut, trimmed of excess fat, rinsed and patted dry

1. Mix salt and seasonings in small bowl.

2. Spear brisket about thirty times per side with meat fork or metal skewer. Rub each side evenly with salt mixture; place in 2-gallon-size zipper-lock bag, forcing out as much air as possible. Place in pan large enough to hold it (a jelly roll pan works well), cover with second, similar-size pan, and weight with two bricks or heavy cans of similar weight. Refrigerate 5 to 7 days, turning once a day.

[andtheeggs]

http://www.andtheeggs.net/2008/03/st-pattys-day-corned-beef-and-cabbage.html

[recipeplay]

Wow. These both look awesome. Think I'm going to have to spend some time working on my skillz so that i'm not always racing to make this once per year.

Thanks!

[Tamar1973]

On St. Patrick's day, I serve kimchi with my corned beef! Yum! 

[jennifercote]

Give that brisket plenty of time in the slow cooker and it should be great. We usually go for traditional: With cabbage, potatoes, and carrots cooked up along side it, maybe some sauerkraut served with the meal. The sauerkraut can be a yummy side dish, but do not, I repeat, do not, use canned sauerkraut! It smells like garbage and has a texture like mush. (We discovered this when we'd run out of good kraut at The New Deli and grabbed the canned stuff to substitute...) Look for jars of naturally fermented kraut... so good. I add some caraway to it; it just seems to go so well with it.