St. Patty's Recipe: Corned Beef

Yesterday, we brought you a recipe for , courtesy of our New Englander friends at Norton Patch.

Today, courtesy of the same Patch, we're serving up a recipe for corned beef. Since the Irish community of Bayside has such , we're hoping to see some great variations on the recipe posted in the comments section.

Corned Beef:   Dissolve the following  in a large bowl or pot (it is   not recommended that you use metal or  plastic – a glass or ceramic   container is best): 1 cup salt, 3  tablespoons sugar, 2 teaspoons   allspice, 3-4 cloves minced garlic, 6  whole peppercorns and 8 cups   water.  Add 2 to 4 pounds beef  roast (boneless chuck, bottom or top   round, or sirloin can be used).   Weigh down with a heavy dish.    Refrigerate 2 to 3  days.  Remove beef from brine and wrap in Saran   Wrap.   Discard brine.  Put beef in a large plastic bag and  freeze for a   minimum of 24 hours, or up to eight weeks.  When  needed, thaw beef,   cover with water and simmer for one hour for each  pound of beef, or   until ‘fork tender’.

Serve corned beef with boiled potatoes, carrots, onion, and cabbage.   Turnip and beets are optional.   Wash and peel all vegetables  except cabbage, simmer together in  boiling  salted water for 30 to 40 minutes or until tender.  I core and  quarter  the  cabbage and cook in separately for about 15 to 20  minutes.  Thinly   slice beef, remove vegetables from water, and serve  all with spicy   mustard and/or horseradish.

A traditional accompaniment is . Check back with Patch tomorrow for a great cabbage recipe.