Inner Irish

janserving

Everyone loves Guinness and corned beef this time of year! I like to make my own brisket and this year is no different. Over time, I have perfected the brine for the brisket. I like the second cut since it has more marbling and therefore more flavor. In the stores, there is usually a choice between the flat or point cut. The flat cut is leaner, but the point cut, the second cut, has a bit of extra fat called the deckel.

My dear friend Joan Nathan is an old hat at cooking brisket and I recall a St. Patrick’s Day when she brought her then 98-year-old mother and had a lot to say about how briskets should be cooked! This is to Joan and her mother Pearl. (everyone finds their 'inner-Irish' this time of year).

Start with a grass fed brisket if you can! Here is my recipe for Corned Beef and Cabbage.