Stop by and pick-up your corned beef brisket for Saint Patrick's Day. They are selling fast so please pre-order by Wednesday since availability is limited.
First time cooking one? It's easy - corned beef is a cut of brisket that has been pickled or slow-cured in a seasoned brine. We slow cure ours in a seasoned brine for two weeks. When cooked the right way it is moist and delicious. It is a cut of meat that requires a slow cooking with plenty of moisture. Here's how easy it is to cook this Irish tradition:
1. Put the brisket in a pot and cover it with water.
2. Bring to a boil and then simmer for 3-5 hours.
Let brisket stand for 15 minutes and cut across the grain or it will be chewy.
The Organic Butcher
703-790-8300
Monday, March 14, 2011
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