What's for Dinner, Sunday, March 17, 2024

[PJMcK]

9. Brisket, of course, but a little different

An older fellow at the gym suggested this method for corned beef. It was fantastic.

Take the corned beef and carefully cut the slab of fat off the top and set it aside. Coat the meat with brown sugar and a mustard of your choice; I used a mild brown mustard. Replace the fat on top and tightly wrap the filet in aluminum foil. Place on a baking pan and slow cook at 250-degrees for at least four hours. Then take the meat out of the oven, open the foil, set aside the remaining fat cap and discard the foil and melted fat. Put the meat and the fat cap on the baking pan and put under the broiler for a couple of minutes until the top of the corned beef is charred.

It’ll almost be like lean pastrami! The fat cap is the richest “bacon” I’ve ever tasted!

We had sauerkraut and baked potatoes as sides. Irish whiskey, of course.