Just in time for St Patty’s Day – the March Charcutepalooza challenge was to tackle brining. For the Apprentice level (which I am) it was to brine a whole chicken or pork chops. Well, I tossed a turkey in a brine overnight this year so consider that brining challenge vaulted.

So for this month I chose to channel the ancestors and take on the Charcutiere Challenge and brine, then corn, a piece of beef.

Bring it on, brisket!

Of course after 5 days of delicious brining (& waiting) then three hours of boiling meat (& waiting) I had to celebrate in the proper attire with the proper frosty brew (tried to capture the Guinness waterfall but the iPhone doesn’t really do it justice)

The brisket emerging from the briney goodness late this afternoon was a bit scary looking – a tad grey. 

Love how Michael Ruhlman and Brian Polcyn describe making corned beef “…an extraordinary transformation of a cheap cut of meat…to cause the metamorphosis from brisket to delicious corned beef is a different pleasure altogether.”

And while I wish I could remember seeing my Grandma Ceil and Grandpa John Flynn whipping up corned beef & cabbage while growing up, I do remember the smell, taste and memories of biting into the Irish Soda Bread lovingly made from a recipe passed down from my Great-Grandma Anna Rowland (County Mayo). So simple, yet so delicious. Especially fresh out of the oven and slathered with sweet cream butter.

While I usually tout my half-Italian roots when I wax on about my foodie heritage, it’s this time of year that I remember to appreciate the warmth and memories of the Irish foodie half.

Here’s to a fabulous celebration of hope and family on this Saint Patrick’s Day.

Slainte!