St. Patrick's Day Corned Beef: 1 Traditional Meal Cooked 2 Ways

By AUTUMN JOHNSON

St. Patrick’s Day 2015 is a day away, and for those seeking to prepare the quintessential taste of St. Paddy’s Day at home— complete with beer— look no further.

Not only is corned beef dinner part of Irish-American culture, it is a must-have for the “Feast of Saint Patrick” in the United States.

Bay Area professional chef Michele Wieser offers two methods of cooking the beef dish, along with one savory sauce, to make celebrating on St. Patrick’s Day a snap.

Wieser, known locally as Chef Shell the Dinner Belle, shares her flavorful recipes (we tried it) and takes the old “Irish boiled dinner” to a whole new level.

The beef brisket is cooked in a crock pot or the oven, which Wieser says, is not only easy, but makes the meat tender.

Chef Shell’s Slow-Cooked Beef Brisket (Crock Pot)

• 1 Whole well-trimmed beef brisket (3 to 5 lbs)
• 1 Tablespoon of minced garlic
• 1 Tablespoon of Dijon mustard
• 1 Large onion sliced
• 1 Bottle of chili sauce
• 12 Ounces of dark ale or beef broth
• 2 Tablespoons of Worcestershire sauce
• 1 Heaping tablespoon of brown sugar

Place brisket fat side down in slow cooker. Spread garlic over meat. Spread Dijon mustard over meat. If the beef brisket came with a seasoning packet, sprinkle over meat. Add a little salt and pepper over meat. Sprinkle sliced onions over meat. Combine chili sauce, Worcestershire sauce, broth or beer and sugar in medium bowl and pour over meat. Cook on low for 8-10 hours or on high for 5 hours.

Baked Corned Beef with Sweet Honey Mustard Sauce

• 3-4 pounds of corned beef
• 1 Tablespoon of honey mustard or you favorite Dijon mustard
• 1 Tablespoon of horseradish
• 1 Cup of Water or Beef Broth
• Cracked pepper

Mix mustard and horseradish together and spread over meat. Open small seasoning packet that the meat comes with that has peppercorns and spices in it. Sprinkle over meat, along with some cracked pepper. Place in baking dish or roasting pan and add water or broth. Cover with foil.

Bake at 325 for 45 minutes a pound. Remove and slice meat.
Roast can also be put in a baking bag with a tablespoon of flour. Cut slits in the bag for ventilation. Tie bag up with enclosed zip tie.

Honey Mustard Sauce

• 2 tablespoons of soy sauce
• 1 cup of your favorite apricot preserves
• 1/4 cup of brown sugar
• 2 Tablespoons of Dijon mustard

Whisk all ingredients together. In a small sauce pan, simmer for several minutes. Pour over meat before serving.
The meat in either recipe should be fork-tender and should shred easily.

For other St. Patrick’s Day must-read stories on Patch:

• Winning Sonoma County Chef Shares Her St. Paddy’s Day Recipes: ‘Corned Beef With a Kick’ and ‘Crowd-Pleasing Slaw’- Laurie Figone’s cole slaw makes an amazing stand-in for the traditional cabbage.
• St. Patrick’s Day Cocktail: How to Make a Jameson Julep
• Yelp’s Top Irish Spots, Neighborhood Pubs In Napa, Sonoma County
• Yelp’s Top Irish Spots, Neighborhood Pubs From Benicia To Dixon To Davis
• Yelp’s Top Irish Spots, Neighborhood Pubs Around East Bay

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