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Message: <blockquote data-quote="Dannyalcatraz" data-source="post: 8975380" data-attributes="member: 19675">Been binging on meals made with my beer-braised corned beef.*  I cooked two 3lb ones for St. Patrick’s Day, and they disappeared by that Sunday (some to my paternal aunt’s house).  So as soon as I could, I went to the store and bought and cooked four more.  One got eaten, one we gave to a neighbor we occasionally swap meals with.  The other two were cut into halves, carefully wrapped up and frozen.Here’s some of what we had:<img src="https://i.imgur.com/6egT5du.jpeg" alt="" class="fr-fic fr-dii fr-draggable " data-size="" style="" />Mom’s St. Patrick’s meal: corned beef, oven-roasted cauliflower, and half of a baked potato topped with green onions, butter, sour cream, and American cheese.<img src="https://i.imgur.com/afTQiTe.jpeg" alt="" class="fr-fic fr-dii fr-draggable " data-size="" style="" />I basically had the same meal, but I crammed everything except the cauliflower into my potato.<img src="https://i.imgur.com/GSrde54.jpeg" alt="" class="fr-fic fr-dii fr-draggable " data-size="" style="" />This is a sandwich, opened to show the innards.  It featured beer-braised corned beef on toasted sourdough, with Cotswold cheese, diced green onions, dill pickle slices, mayo and yellow mustard.<img src="https://i.imgur.com/VPurzin.jpeg" alt="" class="fr-fic fr-dii fr-draggable " data-size="" style="" />On this one, the Cotswold cheese was replaced by onion Monterrey Jack, the green onions by radish sprouts, and the yellow mustard by spicy brown mustard.  Also, there was mayonnaise involved.Edit: forgot to include what the asterisk was for…THE TECHNIQUE!* I typically soak my corned beef a few hours to reduce its saltiness, then braise two at a time for 9 hours at 220degF.  The result is tender enough to cut straight down like a wheel of cheddar: no sawing motion required.  I’ve braised corned beef at higher temps (350degF) for shorter times (3-3.5 hours) and gotten similar results, but I think the low & slow results in a tenderer end product.  I can literally cut this straight down like a hard cheese as opposed to (gentle) sawing.The braising liquid for a pair of corned beef slabs is typically 2 beers, a half can of beef broth, and a beef bouillon cube. Besides the braising liquid, the briskets were topped with the seasoning packets, ground thyme, ground black pepper, while 4 bay leaves and some black peppercorns were added to the liquid.</blockquote>

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