St. Patrick's Day Dinner
I've never really cared for boiled corned beef. So last year I tried a new method. Seasoned with lots of black pepper, wrapped in foil and slow roasted in a 250ÃÂ°F for about six hours.
Did the same this year. Purchased a 2.3kilo corned brisket from a local butcher.
Ready for the oven.
Moist and tender.
Individual servings of colcannon topped with caramelized onions.
I have sourdough rye rising. And lots of leftover corned brisket. Bread should be ready late morning. Looking forward to a corned beef sandwich.