Blarney to Rest

St Patrick's Day has come and gone. Just because it was on a weekday, a Monday!, didn't deter the Dr. At 4:00 AM, two of the three corned beef briskets were finishing in the oven. They started at 325 degrees F for an hour, then the temp was turned down to 250 degrees F for two hours. One brisket was presented to the folks who build printed circuit boards at Collins Printed Circuits, and the other was presented to the mighty Maintenance Crew at CPC. These folks do a fine job, working hard every day. So a portion of smoked corned beef seemed perfect for them all.

The reception of the smoked corned beef was everything the Dr. could have asked. Several folks commented that they had never had better corned beef. The briskets disappeared by 9:30AM. So the Dr. was definitely loooking forward to St. Patrick's day dinner at the Sullivan household.

Lovely Linda Sullivan had agreed to make boiled corned beef plus potatos and cabbage. So when the Dr. got home, the Irish aroma was wafting through the house. A real plus was that the cabbage cores had been left for munching. This is a real treat. Pick a piece of cabbage core, salt and much...fabulous!

The third corned beef brisket was quickly put into the oven for the same treatment as the other two; one hour at 325 degrees F plus two hours at 250 degrees F. Everything was ready for dinner at 7PM. Our guests were the Murrys, Dale, Michelle and Brandon fresh up to Iowa from southwest Missouri. This winte has been a shock for them, yet they still find ways to get out of the house and go through the snow.

St. Patrick's dinner was a smashing success! The contrast between smoked corned beef brisket and boiled corned beef brisket was interesting and delicious. Both briskets had much to commend them, and each should be tried.

Here is the smokede corneed beef.

Here is the boiled corned beef.

Enjoy that Irish fare!