Although we’ve tried different variations over the years, our St. Patrick’s Day corned beef has always been boiled. This year it wasn’t, and we decided we really liked our corned beef roasted, and we’ll probably cook it this way in the future. Another successful result from Wayne’s list of special dinners!
Instead of using the spice packet that came with the corned beef brisket I bought, I made my own, using 1/2 teaspoon each of whole allspice, cloves and coriander and 2 teaspoons of black pepper. (See this recipe.) I used my brand-new mortar and pestle to grind them a bit, then mixed in 1/4 cup brown sugar. That mixture goes over the brisket, which is placed on a rack in a roasting pan. Add several cups of water and cover with foil, then roast at 325 degrees for 2 hours. Remove the foil and continue baking for another hour or two until tender.