Corning beef for an Irish feast – Pt. 2

I am sure people are over hearing about St. Patrick’s day and have moved on to other spring holidays, but I have finally finished my corned beef, which I mentioned in my previous post Corning beef for an Irish feast – Pt. 1.  Because of the difficulties that I had with finding a beef brisket, I am about 2 weeks too late, but I say better late than never.  The recipe that I have been following was from Martha Stewart Livings March 2009 issue.
I removed the meat from the brine, which I discarded.

Rinsed the brine off the meat.

I placed the corned beef in a large pot and added 1 medium carrot, 1 medium celery stick and 1 medium onion.

Then I filled the pot with water and covered the meat by 2 inches.

Then you bring the meat to a boil, cover and reduce the heat to simmer for 3 1/2 hours. When meat is ready cover with foil and let rest for 30 minutes.
Then slice and serve!

Being this was my first time eating and preparing corned beef, I didn’t have anything to compare it to, but the others who are well versed in corned beef thought it was great… maybe they were just saying it for my benefit, but there was not a morsel left.

For next year I am going to follow Michael Ruhlman’s method and I am actually going to get all my ducks in a row, so this meal actually happens on St. Patrick’s Day!

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Author: caseyangelova

Eating, Gardening & Living in Bulgaria www.caseyangelova.com

14 thoughts on “Corning beef for an Irish feast – Pt. 2”

  1. Looks lovely, but where's the cabbage?

    It reminds me of my father's story about the Chinese cook and the bar that hired him to cook the corned beef and cabbage on St Pats…

    http://www.associatedcontent.com/article/2080783/tales_of_the_bars_of_irish_new_york.html?cat=8

    By the way, good Feta Cheese comes from Bulgaria. In Astoria, Queens New York, also known as “Little Greece” it is one of three types we sell including the Greek and American.

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  2. Hey Mary! My friend made Colcannon to accompany the corned beef, but I didn't include it in the post because I didn't have the whole colcannon creation process, but the cabbage was present!

    I actually lived in Astoria before moving to Bulgaria. My husband and I were able to find some many great BG food products. We used to shop at Titan and then at Euro Mart because we lived on 30th Drive. It is a great and diverse neighborhood!

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  3. Cooking Rookie – It is quite easy, but for me in Bulgaria tracking down the ingredients was the tricky part. Just keep in mind to start the brine on March 1st, then you are ready for St. Patty's. Day of just boil in a pot with some veggies, not at all labor intensive.

    Denise – My mom ancestry is 100% Irish, but I don't recall her every preparing corned beef and if she did, she certainly never brined it herself. I didn't know that it came canned, but it makes sense. Give it a try, hopefully you will have leftovers for sandwiches!!!

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