Happy St. Patrick’s Day: My Husband’s 3 Day Corned Beef Brisket

Making Holidays Special

Two of my favorite things to do with my husband are eating and drinking! Enjoying a meal is the one activity that we go to for most date nights, special occasions, or when we need to just distract ourselves with some fun. My husband likes to take holidays throughout the year that we would otherwise not celebrate as opportunities to make special themed meals. I love it because it is a fun way to break up an otherwise monotonous or uneventful week and I always look forward to these particular nights at home. Well, I look forward to them most of the time. St. Patrick’s Day is a different story because of corned beef.

You see, I’ve never really been a fan of corned beef so every year I end up hyping myself up for some Guinness and potatoes. Don’t get me wrong, my husband is a great chef and it’s an area where his creativity shines. He regularly comes up with fun dinners that are so delicious I’d rather eat at home than go out. I am just not a fan of corned beef and it took me a couple of years to admit that to my husband. He took it as a challenge and set out on a mission to make one that I could enjoy.

For the next few years, I had the amazing privilege of trying corned beef all different ways. He experimented with seasonings and cooking styles. One year he hid it in the colcannon. Each year I continued to enjoy the Guinness and mashed potatoes until everything changed.

The Master Plan: Corned Beef Brisket

Jon came home with corned beef and a smile on his face. Here we go again. He thought he had finally found the corned beef recipe of my dreams. He told me he would sous vide it for a more tender texture, season it with a specific spice blend that would remind me of steak, and roast me a corned beef brisket. His plan was to convection roast it on high heat to create a crust. I do like brisket. I was surprised when he began preparing this three days before March 17th. 

On the first day, he sous vide the meat to perfection.

On the second day, he carefully patted it dry and left it uncovered in the fridge to further dry.

On the third day, he seasoned it and put it on the island counter to rest until it came to room temperature.

About a half-hour later I found our dog, Ernie, in our bed eating the corned beef brisket. My husband was devastated. I felt terrible but I’ve never had to eat corned beef again so I’m counting it a win.

Happy St. Patrick’s Day!