Who says that you have to celebrate holidays on the exact day? We waited a few days to "celebrate" St. Patrick's Day. But it was well worth the wait! This meal was by far one of the best traditional St. Patrick's Day meals I have ever had! Probably second best. First place goes to an amazing Irish stew that my husband made while we were dating. :) I, by nature, m not a meat and potatoes person, but this corned beef was soooo incredibly succulent, it almost made me want to convert! :) The best part about this meal is that it was effortlessly easy.
1. To start off, I soaked the meat in a pan of water in the refrigerator for 24 hours prior to cooking it. This is to remove some of the salt. You can do this up to 3 days, but make sure you change the water each day.
2. When you are ready to cook the brisket, place it in a baking dish, fat side up. This will allow all the juices an flavor from the fat to soak into the meat, making it more moist. Fill the dish about 1/2 with water. I used the little seasoning packet that comes with corned beef to sprinkle on top. I also added about 2 teaspoons of brown sugar to the top of the meat to create a glaze of sorts.
3. Chop cabbage any way you so desire, and add it to the dish with the meat, making sure to coat it with water. Sprinkle both meat and cabbage with about 1-2 teaspoons rosemary and 1-2 teaspoons savory (how much you use depends on the size of your meat). Bake at 225 for 6-8 hours, turning the cabbage occasionally so that it does not burn. You may have to add more water occasionally also, as it cooks down.
4. About 1 hour before serving, pierce whole potatoes with a knife and add them to the dish. Turn the oven to 350 and bake for 1 hour.
I served this rye bread with herb butter and a side of peas. If anyone would like, I can also post my recipe for the peas, as they turned delicious as well! Bon appetite!
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