corned beef brisket

Instead of doing a traditional “boiled Corned beef” dinner, try roasting the brisket the day before instead. Once cooled, it is easier to slice, then rewarm to serve in its’ own jus. I take the hardened fat from the brisket and place it in a rondo and get it really hot, and braise the cut cabbage cubes, adding a little pepper to taste (it is salty enough already). Serve the brisket with braised cabbage, roasted baby bakers and honey-buttered carrots.

PFG #158686 CORNED BEEF BRISKET CH RAW 2/14-18 LB

PFG #61296 CABBAGE GRN BOX 1/50 LB

PFG #247201 POTATO MINI BABY BAKERS 1-2 INC 6/2.5 LB

PFG #247201 CARROT BABY SLIM 1/5 LB

Try using meatballs as an appetizer plate, or with pesto and cream sauce over tortellini!