I'm trying something new this year -- slow-roasting a corned beef instead of the usual long simmer. I was inspired by a newsletter from Sonoma's B. R. Cohn Winery, which linked not only to a delish-sounding recipe for Roasted Corned Beef, but to a detailed plan for a full-scale St. Patty's Day dinner guaranteed to feed eight.
The full menu includes lots of edible green food:
- A Shamrock Appetizer Plate (Leprechaun Spinach Wraps with spinach and artichoke filling; warm Pistachios; and a ceviche made from shrimp, celery, avocado, olives and parsley)
- Onion, Parsley and Irish Cheddar Soup
- A light plate: Irish Smoked Salmon with chopped red onion, hard boiled eggs and cream cheese
- Roasted Corned Beef with Carrots
- Colcannon, a traditional dish featuring potatoes and cabbage
- Irish Soda Bread
Here's B. R. Cohn's mouth-watering corned beef recipe:
Roasted Corned Beef with Carrots
- 4-5 lb. Corned Beef (in package)
- 10 whole cloves
- 1/4 cup B.R. Cohn Hot and Sweet Mustard
- 2 tbsp brown sugar
- 1 package cleaned, peeled medium size carrots
Insert cloves into the top of the slab of Corned beef, evenly spacing. Spread the top of the beef with the Hot and Sweet Mustard. Sprinkle brown sugar over the top. Wrap Corned beef in the foil in a way that will allow some space between the beef and the foil at the top. Place wrapped package into a shallow roasting pan and bake for 2 1/2 to 3 hours. At the hour and 1/2 interval open the packet carefully and scatter the carrots. Close tightly and continue baking.
At 2 1/2 hours check the tenderness of Corned Beef (again, be careful of escaping steam). If the beef is tender to your likeness, remove and spread more of the Hot and Sweet Mustard over the top and then broil for 3-4 minutes until the top is bubbly and lightly browned. Let the Corned Beef rest for an additional 10 minutes before carving. Be sure to slice Corned Beef diagonally with about 1/2 inch slices.
Our tradition is to enjoy our Corned Beef with Colcannon, a slice of Irish Bread and a beverage of your choice.
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