The following three recipes are winners of our Facebook Contest for St. Patrick’s Day Corned Beef. (These recipes are straight from Facebook.)
“Corned Beef ‘Sandwich’” – By: Sean Collins
Bring all ingredients, except for the Brisket, to a boil and cool to 40F. Add the Brisket to the brine and brine for 24 hours – 26 days in the refrigerator. Cook in 70C (158F) for 24 hours. Cool and slice.
Serving suggestion: Sliced Brisket heated, white asparagus, toasted black pumpernickel, watercress, fennel fronds, candied walnuts, micro herbs and flowers.
“Corned Beef Tacos” – By: Mark Swain