I understand a lot of people really love corned beef. My husband does. My mother did. Lots of our friends do. I just never did. Until…
We’ve worked with Snake River Farms for a number of years creating recipes and related content using their Wagyu/Angus beef and Kurobuta pork. Their wagyu beef is really incredible. But when they asked us to create something using their corned beef brisket a couple of years ago, my first reaction was, “What a waste.” I just couldn’t see using such deeply flavorful, rich meat to make corned beef– I thought the quality of the better-than-prime meat would be obscured by long, slow cooking in pickling spices.
After David braised the corned beef in hard cider for several hours, I learned just how wrong I was. So, so wrong. It has a cleaner, richer flavor than the corned beef I’d always known, and none of the chewy, splintered texture. The meat was salty and pickley and rich and moist and tender. I not only scarfed it down for dinner, but continued to snack on it (far more than I should have) for days.
While we are not being called on to create a corned beef recipe for Snake River Farms this year (sad face) I look forward to St Patrick’s Day solely as an excuse to feast (for several days) on one.
Here is a link to the Snake River Farms product. (It is worth mentioning that we in no way benefit if you order from them– this link is provided only as a courtesy to you.)
Here is the wonderful recipe David created. If you want to stick with ordinary corned beef, I would still urge you to cook it this way. But if you can splurge on the good stuff this year, by all means prepare an American Wagyu corned beef brisket this way.