Yes, I am a bit Irish (way back in the gene pool on my granddaddy's side of the fence) - it's where I get my red hair :) St Patty's Day would not be the same without Corned Beef, Cabbage and Mashed Potatoes. You already have my mashed potato recipe -- I will share my cabbage recipe soon so here is the corned beef recipe.
Corned Beef
1 3-4 pound corned beef (with pickling spice packet)
2 Tbsp Pickling Spice (along with a coffee filter and kitchen twine)
12 oz bottle beer (an Irish one is perfect - not a Guinness, it's too thick, but other beers will work, pale, dark, etc)
Bay Leaf
Water
Two Cooking methods - but I will say - I prefer the pressure cooker method.
Rinse beef under cold water, place, fat side down, in a 5 or 8 quart stockpot (or pressure cooker).
Take a basket-style coffee filter, dump in the small amount of spices from the corned beef and add in the additional pickling spices. Gather up and tie securely with kitchen twine. Tuck spice packet next to your beef. Toss in the bay leaf. Pour in the beer and add enough water to cover meat by 2 inches.
Traditional method: Put on lid and bring to a boil over medium-high heat. Reduce heat and simmer for 3 hours.
Electronic Pressure Cooker: On HIGH pressure, cook beef for 1 hour and let pressure release naturally for about 20-30 minutes before using the quick release feature.
Remove meat from the pot, and let cool a bit on a board. Trim fat from the bottom, if you can. Slice across the grain for the most tender, melt-in-your-mouth corned beef you've ever had. Reserve the corned beef liquid to boil or steam cabbage as an accompiament. Discard spice packet and bay leaf.
Great for sandwiches, hash or served with the cabbage and potatoes.
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