An Irish pub in Willoughby shares their recipe for corned beef brisket ahead of St. Patrick's Day.
Use 4 o.z pickling spice per brisket in the pot.Once timer goes off, turn off the heat and let the briskets sit in pot for 30 minutes
Using tongs or a carving fork, remove briskets from water and cool in refrigerator until completely cold and solidifiedSlice thin against the grain using a meat slicer To reheat, place corned beef in a sauté pan and add three or four ounces of reserved cooking liquid with 6/8 oz. corned beef and enjoy on your choice or flavor of rye bread or with roasted red potatoes and braised cabbage.
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