My St. Patrick’s Day Dinner A Couple Weeks Late

My St. Patrick's Day Dinner A Couple Weeks Late
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I was on the road a ton recently so I did not get the chance to celebrate St. Patrick’s day as I normally do. So I did so tonight. My grandfather George Keefe I believe was 100% Irish which should make me at least 1/4 Irish. I have the pale complexion and reddish blonde hair to prove it. So I do like to celebrate St. Patrick’s Day complete with Corned Beef and Cabbage, Guiness or a good Red Irish Ale (Conway’s from Great Lakes Brewing Company is my pick).

Historians tell us that corned beef and cabbage is a dish that Irish American immigrants created using Corned Beef procured from Jewish neighbors in New York City as a substitute for traditional Irish Bacon. So I have tried a lot of corned beef and cabbage in my time, and almost all of it is terrible. Which is why people only eat it once a year, outside of a sandwich or hash. But I found one recipe from a friend’s family that is my all time favorite. It’s even so good I don’t just make it on St. Patrick’s Day.

Orange Glazed Corned Beef

1 Flat Cut Corned Beef Brisket (3-4lbs)
Prepare according to package
(for this recipe I prefer to not include the spice packet but it’s up to you.)

1 cup of orange juice (fresh squeezed is best)
Zest of 1 orange
1/2 cup brown sugar
1 teaspoon corn starch
1/2 stick salted butter

To make sauce:

In small pan, simmer orange juice, zest, brown sugar, and  corn starch. Get the mixture bubbling. Stir continuously to avoid sticking, burning or  overflowing. Once the sauce is reduced to a syrup like consistency, remove from heat, add butter and stir/whisk till melted and combined.

Note: Prepare the sauce just before the brisket comes out of the boiling water.

Final stage:

Remove brisket from water, trim excess fat and place into foil lined 13×9 glass bakeware or cookie sheet. Glaze with the sauce  (reserve a little to top off your meat and traditional boiled vegetables if you like) Finish by baking in the oven at 350 for 20-30  minutes until the glaze forms a nice crust. Let rest for 10-15 minutes and slice (against the grain).

Published by

Jeff Lee

Jeff Lee is a technology entrepreneur and car enthusiast living in Nashville, TN

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