ST. PATRICK’S DAY FEAST PART 3 | CORNED BEEF & CABBAGE 2 WAYS

Part 3 of my St. Patrick’s Day Feast - The Main Course!!

We brined our own briskets to make corned beef. So now what??

I already showed one cooking method in Part 2 - seared and topped with one bottle of Killians Irish Red Beer. In the oven at 250F for 3 hours. Perfect for the Reuben Pastry Rolls.

Now we’ve got two main course briskets! One in the smoker, and one braised in Guinness with onions and garlic and spices.

But it doesn’t stop there!!

SMOKED Cabbage (the favorite amongst my guests) as well as braised carrots, potatoes, and cabbage with the Guinness corned beef!

This is one of my favorite food holidays of the year and now I am sharing my secrets with YOU!! So that you and your family and friends can indulge in the delights of my St. Patrick’s Day Feast!!

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