Janet's Journal

Who doesn't love sweet & salty? 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 of Celtic music, and someone signing "Danny Boy"! If you would like a traditional Irish brisket recipe to compliment Belgian Chocolate Brownies, here is my secret recipe:
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One 4-5 pound corned beef brisket

Glaze:

1/4 cup brown sugar, packed
2 Tbl soy sauce
1 Tbl Dijon mustard
1/2 tsp cayenne 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/ the brisket) over brisket, cover 1/2 brisket with water, cover tightly with foil and add lid. Braise for 3 ½ hours. While brisket is cooking, prepare glaze. When brisket is done, remove from oven and drain liquid, (reserve liquid & add to cabbage, carrots, and potatoes for flavoring)
Glaze meat & return to oven at 450 degrees for 15 minutes. Slice across grain and enjoy!

Slainte! (To your health)