No better time to look for a sale on corned beef than after St Patty's Day. My local shop had these beauties for $6 each. Less than half price. These are the point cut which is fatter and less desirable than the flat cut. Hence the super deal. I'm also a little played out on eating cured meat but still couldn't pass up a deal. My plan was simple. Cook the meat, chill and freeze for later. And save a couple of bucks to boot.
Let's slow roast these and forgo the boiling simmering veggies etc. These will become corned beef hash at a later date.
Note that I did this after dinner right before sleepytime
Let's see how this went down in Agakitchen
- I started by soaking the brisket for a couple of hours to lighten up the saltiness.
- Remove from water, dry and sprinkle with seasoning (no salt) I used pickling spice
- Into our roasting pan with the rack
- I used an inverted sheetpan as a lid
- Into the Simmer Oven on the middle rung
- Brushed my teeth, washed my face and went to bed
- Alarm goes off, have some coffee and take the brisket out of the oven
- Off goes the lid and into the Roasting Oven for 20 minutes to carmalize the outside a touch.
- Timer goes beep, out of the oven comes the brisket and I let cool on the counter
- After a shower and a second cup brisket is cool enough to pull apart and discard any of the fatty sections that are normal on the point cut
- I package into smaller bags and freeze for later
You could also do this in reverse by soaking overnite and cooking while you are at work.