Sunday, March 14, 2010

St. Paddy's Day House-cured Corned Beef

It's so good, you'll think you're walking on Eire.
The Goose is getting corny this St. Paddy's Day...ahem, corny beef, that is.

For our house corned beef, we treated whole briskets from Fischer Farms in Jasper, Indiana, to a rich dry cure loaded with black pepper corns, fresh bay leaves, mustard seeds, and cinnamon. Tender and packed with flavor, our corned beef will be available in four pound packages for you to cook at home.
Preparing the already seasoned and ready-for-the-pan beef is easy and allows plenty of time for penny whistle practice and snake herding. Just empty the beef and its dry rub into a pot and cover with water. Simmer gently until fork tender.

And don't forget the braised cabbage and Irish-inspired ale for a well balanced meal (all available at the Goose!). To reserve your corny, Irish meat treat, call the Goose at 317.924.4944.

For the Celts who can't wait, look for a limited quantity of ready-to-eat corned beef in our cases in time for St. Paddy's day.

May the road rise up to meat you!

1 comment:

TNThomas said...

We made the "uncooked" version of the corned beef this week and it was excellent. Put the brisket in a wide stock pot and added 2 bottles beer and enough water to just cover. Added the seasonings provided by Goose, plus some additional peppercorns and cloves and a few bay leaves. Simmered at very low heat for about 4 hours. Left the brisket in the pot (with the heat off) for another hour or so while I braised some cabbage (using some of the brisket liquid as the cabbage braising liquid) and boiled some potatoes. The brisket was very, very moist, tender, and flavorful. Excellent product and instructions from Goose.