The authentic Irish recipe for corned beef calls for the brisket to stay in the brine for two weeks! That would make it impossible to make if you want to eat it for St. Patrick’s Day tomorrow. For the quickie American way you can slow cook the brisket in the spices for 4 hours which means you should start tonight.
In case you don’t know which cut of beef is the brisket, here ya go…
Here’s a link to a recipe for corned beef and cabbage, the not-so-authentic way:
And what is the easiest way to enjoy corned beef and cabbage on St. Patrick’s Day? Head out to an Inland Empire Irish Pub, of course!
Cheers to St. Patrick’s Day! Might I suggest the following:
And this, too!