St. Patrick’s Day is one of my favorite times of the year. Not for the parties or the beer or because I am Irish. It’s the corned beef. I mean seriously, it’s all about the food, isn’t it? I am not even sure that you can buy corned beef any other time of the year. During the month of March I stock up on all the corned beef that I can fit in my freezer. I make it a few times and I freeze the rest to use in the next few months.
This year, St. Patrick’s day is kind of bittersweet for me. I get to eat all the corned beef I want, which is great. But, I just found out my favorite deli has closed. Siegelman’s Deli has been our go-to corned beef restaurant for years. They sliced up hot, fresh corned beef for you while you waited. Pair that sliced corned beef with a soft, buttery croissant and some onion rings and I was set. But the deli is no more. And to be honest, I still haven’t recovered from the fact that Garibaldi’s has closed. What’s next?
When you make corned beef, I recommend making more than you think you’ll need. For one, it shrinks, but also, it’s so good, you will wish you had leftovers. I used to make the potatoes and the carrots in the pot with my corned beef but recently I’ve started making glazed carrots and roasted potatoes. I personally don’t like the cabbage cooked in the same pot as the meat. I think it stinks up the meat. But Cliff and I compromise and when I take the meat out to rest, I add the cabbage to the same pot. This way I don’t think the meat smells and Cliff still gets the flavor of the corned beef in his cabbage.
Rinse the corned beef and save the seasoning packets. Bring a large pot of water to a boil. Place the brisket(s) in the water and make sure they are submerged. Add the seasoning packets. Bring to a boil. Turn heat down and let the meat simmer for 3 hours. Remove meat and let it rest for at least 15 minutes. I like to reserve some of the water to serve with the meat so that it doesn’t get dry if it sits on the table for awhile.
Note: If it is just Cliff and I eating I will make one 3-pound brisket. This weekend we ate with my family so we made three 3-pound briskets. That was enough for dinners and lots of leftovers.