Seasonings for Corned Beef Briskets

Salt Beef

• Make a brine with water, salt, vinegar, sugar, black peppercorns, mustard seeds and bay leaves. After bringing this liquid to a boil, leave it to cool and cover the corned beef brisket with it. Refrigerate for a week before simmering in another mixture of water and spices. Cook for three or four hours and then leave to cool down. Use salt beef in bagels with mustard and gherkins, in salad or with mashed potatoes.
  
  

St. Patrick's Day Recipe

• This hearty traditional recipe pairs corned beef brisket with boiled cabbage. It is typically eaten on St. Patrick's Day and was once a way of using up leftover vegetables like parsnips, carrots and potatoes. Oddly enough, it is rarely eaten in Ireland, but it is popular with Irish Americans. Use bay leaves, thyme, garlic, parsley, onion, beef stock, mustard and black peppercorns to flavor.
  
  

Roasted Corn Beef Brisket

• Try this as an alternative to roast beef. Make a rub by mixing mustard, honey, sugar, garlic, cloves and black pepper and rub all over the beef. Wrap in foil and roast for a couple of hours. The resulting meat will be juicy and flavorsome. Serve with roast potatoes and root vegetables.
  
  

In A Baguette

• Once the corned beef brisket has been roasted, slice thinly. Spread mayonnaise thickly on two slices of baguette bread, or granary sliced bread if you prefer. Add the sliced beef, mustard, black pepper, sliced fresh tomato, onions, cheese and gherkins. This sandwich is delicious with coleslaw or potato salad.