My suburban mom cohort Jackie dropped in on Bill Wixey and the Fox Q13 News crew with some great corned beef recipes and tips for viewers the other day. Watch her clip if you’re trying to decide what to do with your brined beef Brisket (AKA glorious Corned Beef). Plus, she pontificates that Heaven must smell like “corned beef, beer, and daffodils” so that alone makes it worth a watch.
Now, if you don’t have your Corned Beef Brisket yet, have I’ve got a deal for you. I’ve shared information about our Beef Counts program before, which is the Washington beef community (ranchers, feeders, packing plants, everybody involved in the beef chain) effort to get more beef into the local food bank system. Like last year, we’ve teamed up with Haggen and TOP Foods stores across western Washington to raise awareness about the need for high quality protein to reach food banks, and raise funds to provide more beef to the program. All month, your Double R Ranch beef purchase will add to the beef donation, and you can donate at the cash register.
This Saturday, I’ll join other ranchers from Whatcom and Skagit county at the Bellingham – Barkley Center Haggen store to help raise funds for Beef Counts and give shoppers a taste of some great samples of steak and Corned Beef. Join us there, or at a location near you on another Saturday this month.
I can’t quit this without re-sharing my favorite St. Patrick’s Day Corned Beef recipe. If you have a favorite way to do-up Corned Beef, don’t keep it to yourself, post in the comments. Even hilarious disasters, like The Pioneer Woman shared the other day.
1 boneless Corned Beef Brisket with seasoning packet (3-1/2 to 4 pounds)6 cloves garlic, peeled2 teaspoons whole black peppercorns2 cups water6 tablespoons butter1 cup thinly sliced green onions, including white and green parts1/2 cup horseradish1/2 teaspoon ground black pepper1/4 teaspoon salt1 head green cabbage, cored, cut into 6 wedges (1 to 1-1/2 pounds)1-1/2 pounds small red-skinned potatoes, cut in halfGlaze:2 tablespoons orange marmalade2 teaspoons Dijon-style mustard
- Position oven racks in upper and lower thirds of oven. Heat oven to 350°F. Place Corned Beef Brisket in roasting pan; sprinkle garlic, contents of seasoning packet and peppercorns around and over brisket. Add water; cover tightly with aluminum foil. Braise in upper third of 350°F oven 3 to 3-1/2 hours or until brisket is fork-tender.
- Meanwhile, place butter, green onions, horseradish, ground pepper and salt in glass measuring cup. Microwave on HIGH 1 to 2 minutes or until butter melts; mix well. Cover and refrigerate 2 tablespoons for Rustic Corned Beef & Potato Bake. Place cabbage wedges on 1 half of baking sheet and potatoes on other half. Drizzle remaining horseradish-butter mixture over vegetables, turning cabbage and tossing potatoes to coat. Cover with aluminum foil. Roast in lower third of 350°F oven with brisket 55 minutes. Uncover vegetables; continue roasting 15 to 20 minutes or until vegetables are tender and begin to brown.
- Combine glaze ingredients in small bowl. Remove brisket from roasting pan; place on rack in broiler pan so surface of brisket is 3 to 4 inches from heat. Brush glaze over brisket; broil 2 to 3 minutes or until glaze is bubbly and beginning to brown.
- Carve brisket diagonally across the grain into thin slices. Cover and refrigerate 1/2 of brisket (about 12 ounces) and 2 cups potatoes for Rustic Corned Beef & Potato Bake. Serve remaining brisket and potatoes with cabbage.
If seasoning packet is not included with Corned Beef Brisket, substitute 1-1/4 teaspoons pickling spice.