Wanna make a better Corned Beef Brisket than your neighbor?
This is the thread for you.
First things first: You gotta pat her dry and brown that beef. We are NOT boiling this meat. I repeat, DO NOT BOIL your Corned Beef!
Cast iron, smoking hot, meet beef and butter.
Make sure you use Irish butter or you've already failed.
Slap your meat fat side up in a roasting pan once it's browned on all sides.
Scrape the fond, you're gonna use it.
Put about an inch of good beef broth in the pan around the beef, and add your spices and the fond from the cast iron to the broth. Get some spices on the meat too.
Oven should be preheated to 325, cover the roasting pan with foil.
Into the oven, middle shelf, 3 hours.
Next up is potatoes.
Clean, prep and parboil your taters.
Say a prayer to your ancestors and thank them for braving the death ships and escaping from the evil deeds of the British bastards.
Don't overboil the taters. They're going in the roasting pan later.
You can prep some carrots and cabbage too, if you want. I didn't have carrots, and fuck cabbage, so there's no pictures of that.
My Corned Beef is still in the oven, but I can tell you for a FACT it's not gonna look sad as fuck like this one:
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