Corned Beef

Our first recipe arose during a heated debate over what to eat in the coming week. Kate was advocating for Shepherd's Pie, a dish that has been passed through the ranks of her culinary kinfolk...I suggested Corned Beef, in keeping with the underlying Irish theme...but due to my predilection to "grass-fed" beef and my strange aversion to "mad-cow" disease...we realized that even shopping at Whole Foods, we were unlikely to find this magical mixture of "all natural" and "corned beef", especially because we were interested in a full meal, and not just deli slices. 

So naturally we decided to make our own...

We found a great recipe on epicurious and last weekend we put our brisket in a bath of beer and pickling spices, covered it with aluminum foil and put it in the fridge (dreaming of an excellent meal the next night). Fortunately for us, Kate decided to read over the recipe again the next day at work. Who knew that it takes 8 days to prepare? Apparently Epicurious does, but we'd failed to read the fine print.

So, with a couple days left, the corned beef has been repotted, the sauce has been stirred (in a fashion) and now you must wait with us for the final verdict...

dreaming of Guinness,

Mike