I’ll admit to not cooking every St. Patrick’s Day. Why? Because our Corned Beef Dinners are so good! The dinner comes packaged for 2 complete with red potatoes steamed with butter, salt, pepper, and fresh parsley – just like the kind I grew up with – and freshly steamed cabbage. It save hours of work on my part, plus my whole house won’t smell like corned beef for an entire week!
As a home cook, I’ve tried making corned beef several ways including baking, boiling, braising, and roasting. I can tell you from experience that nothing beats the long, slow, moist process of smoking. Why? It takes the best of controlled low temperature, moist cooking conditions, and time for results that are tender and delicious not bland and chewy. Here at DLM we smoke our delicious house-cured briskets and cook them for 5 hours. They are deep mahogany, crusted with spices, and delicious! Colored and seasoned to perfection.
I swing by the bakery and pick up Irish Soda Bread, that is chock-full of currants, and a jar of clotted cream that I begrudgingly share with my family. Grab some Guinness and I am out the door. St Patrick’s Day dinner + DLM = DONE!
I’ll share a really good snack for if you happen to have any leftover Irish Soda Bread. Slice into ½-inch slabs and freeze. The next time you need a cup of tea, brew up a strong cup of Irish breakfast, toast or crisp up the slice in the oven, and slather with soft butter. It’s my perfect afternoon snack.
Erin Go Bragh!