Saturday, March 19, 2011

Corned Beef on St. Pat's

Pretty darn simple. Fat side up on a rack in a roasting pan, cut slits into the fat, rub in the seasoning in the packet that comes with the corned beef. Cover and cook on low (250F-300F) all day. In the afternoon, I tossed in a package of Irish O'Garlic sausages, covered and left in the oven until dinner. I removed the foil cover during the last bit of cooking to brown.
I served it with new potatoes and peas in heavy cream.

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