that irish day that just passed

I got a bit confused because i read all the different ways to "roast" corn beef and forgot I had this recipe in my file.  I tweaked it a bit, because there was no salt left in the meat changing the water 6 or 7 times and you want a little salt and adding the spice in the last soak added the flavor into the meat nicely

Corned Beef and Cabbage

my way

§       2 pieces of corned beef ~ 4 pounds each (it really shrinks)

§       1 medium head of Green cabbage sliced very thin

§       2 onions, quartered

§       2 tablespoons my own pickling spice, ratio:

-        1 tablespoon mustard seed,

-        2 bay leafs, crushed

-        1 tablespoon black pepper corns,

-        1 tablespoon allspice

-        1 cinnamon stick, crushed

§       4 red potatoes

§       2 tablespoons deli mustard

§       1 tablespoon brown sugar

§       1 tablespoon maple syrup

§       1/4 teaspoon dry hot peppers, crushed

§       1 beer (Guinness is what i use)

The corned beef is soaked in water and refrigerated for 2 days with the water being changed 3 or 4 times - this removes excess salt from the beef.

Add the pickling spice to the last water.

The day of serving, the corn beef  and water is placed in a large pot

Add the onions simmer for 2 hours.

Removed the beef from the pot and placed in a pan with the beer in it

glaze the beef with a mixture of mustard, syrup, dry peppers and sugar

Covered tightly and cook at 180 F in the oven for 3 hours.

While the beef cooks, add the potatoes to the pot and continue to simmer

uncover the meat and increase the heat to 425 F for 30 minutes

Add the cabbage to the pot

To char the top of the meat, broil on high for 2 or 3 minutes.

Drain the cabbage and potatoes and serve with thin slices of corn beef