St. Patrick's Day Dinner - Corned Brisket and Leftovers

Last year I slow roasted my corned brisket.

Until then I was never a fan of corned beef done using the traditional boiled method.

I used the same method again this year.

Purchased a five pound corned brisket from a local butcher.

I rubbed the brisket with a little garlic and coated it with lots of coarse ground black pepper.

Although not smoked, it reminds me of my favourite - Pastrami

I triple wrap the meat in foil and then just to be sure I also cover the pan with foil.

Goes into a 250°F oven for approximately 6 hours.

 Ready to Carve.

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I love the combination of potatoes and cabbage in Colcannon.

This year I decided to make individual servings.

The idea comes from Monique at La Table de Nana.

I omitted bacon and topped my Colcannon with caramelized onions.

 I cooked the onions in butter and oil.  

When they were ready, I removed them from the pan and added slivered cabbage.
Cook until the cabbage is tender.

I used my favourite Savoy cabbage.

The potatoes were cooked with garlic and mashed with butter and cream

and the cabbage was folded in. 

The leaves were parboiled and then cooled quickly in ice water.

Made a little ahead of time.

Here they are,  ready to be covered with foil and reheated in a 350°F oven.

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Moist and tender.

Dinner is served.

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Dessert

Bread and Butter Pudding

 Served with a caramel sauce.

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Next Day's Dinner

The best reason I can think of for cooking a Corned Brisket 

is for this - a corned beef sandwich.

This was last night's dinner.

Served on homemade sourdough rye.

Recipe - Sourdough Rye

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Breakfast

The last of the corned brisket.

Made Moe corned beef hash for breakfast with 

poached eggs.