This post was created by Janet O'Leary and is posted on her behalf:
Who doesn't love salty and sweet? That is one of my favorite combinations! A sweet, fudgy chocolate brownie after eating a salty, spicy brisket!
This St. Patrick's Day, I will be cooking a 75 year family tradition of corned beef and cabbage! Being traditional Irish Catholic, I've been celebrating St. Patrick's Day for as long as I can remember. The smell of my grandmother's corned beef and cabbage still comforts me to this day. Her secret to a tender brisket was to cook it "low and slow."
In addition to the traditional Irish feast, I will be serving gourmet chocolate brownies (mint chocolate of course)! I'm sure before the night is over I will hear the clanging of beer glasses, the sound Celtic music, and someone singing "Danny Boy!" If you would like a traditional Irish brisket recipe to compliment Belgian Chocolate Brownies, here is my secret recipe:
1 4-5 pound corned beef brisket
Glaze
1/4 cup brown sugar, packed
2 Tbl soy sauce
1 Tbl Dijon Mustard
1/2 Tsp cayanne pepper
1/2 Tsp Dry Mustard
1/2 Tsp Ginger
Preheat oven to 325 degrees. Rinse brisket with water, place in large roasting pan, rub seasoning packet (that is included w/ brisket) over brisket, cover 1/2 brisket with water, cover tightly with foil and add lid. Braise for 3 1/2 hours. While brisket is cooking, prepare glaze. When brisket is done, remove from overn and drain liquid, (reserve liquid and add to cabbage, carrots, and potato's for flavoring). Glaze meat and return to oven at 450 degrees for 15 minutes. Slice across grain and enjoy!
Slainte! (To Your Health)!
Who doesn't love salty and sweet? That is one of my favorite combinations! A sweet, fudgy chocolate brownie after eating a salty, spicy brisket!This St. Patrick's Day, I will be cooking a 75 year family tradition of corned beef and cabbage! Being traditional Irish Catholic, I've been celebrating St. Patrick's Day for as long as I can remember. The smell of my grandmother's corned beef and cabbage still comforts me to this day. Her secret to a tender brisket was to cook it "low and slow."
In addition to the traditional Irish feast, I will be serving gourmet chocolate brownies (mint chocolate of course)! I'm sure before the night is over I will hear the clanging of beer glasses, the sound Celtic music, and someone singing "Danny Boy!" If you would like a traditional Irish brisket recipe to compliment Belgian Chocolate Brownies, here is my secret recipe:
1 4-5 pound corned beef brisket
Glaze
1/4 cup brown sugar, packed
2 Tbl soy sauce
1 Tbl Dijon Mustard
1/2 Tsp cayanne pepper
1/2 Tsp Dry Mustard
1/2 Tsp Ginger
Preheat oven to 325 degrees. Rinse brisket with water, place in large roasting pan, rub seasoning packet (that is included w/ brisket) over brisket, cover 1/2 brisket with water, cover tightly with foil and add lid. Braise for 3 1/2 hours. While brisket is cooking, prepare glaze. When brisket is done, remove from overn and drain liquid, (reserve liquid and add to cabbage, carrots, and potato's for flavoring). Glaze meat and return to oven at 450 degrees for 15 minutes. Slice across grain and enjoy!
Slainte! (To Your Health)!
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