Trader Joe's brought back my St. Patrick's Day favorite — it's delicious

I'm zero percent Irish, I don't have the flimsy wit that comes with being one, and I'm not a drinker. However, I married a Queen named after the Apostle of Ireland. So every St. Patrick's Day, in an effort to contribute to my family's Irish-American experience, I pull out all the stops. I make corned beef that takes five days to cure, soda bread from scratch, and the best colcannon.

Sadly, for a few weeks now, my family has been plagued with fevers and coughs — a bit on the nose, wouldn't you say? — so I've been looking for ways to simplify my St. Patrick's Day menu.

I must have the luck of the Irish because over the weekend I found out that Trader Joe's brought it back. Corned beef brisket For a limited time. It is a cooked piece of brisket packed in a brine solution that is flavored with pickled spices. I love that it has no nitrites or nitrites.

All you have to do is take the beef out of the package and cook it low and slow for about four hours. It's almost completely hands-off and saves me from having to cure the brisket myself. It's also so tender and delicious that I buy extra to keep in the freezer — who says you can only eat corned beef once a year?

Cook it in your Instant Pot.

I'm a fan of cooking corned beef low and slow on the stove. This is a fail-safe way to get the most tender meat. If you want to cook it faster, opt for an instant pot or a pressure cooker instead. Trader Joe's recommends 20 minutes on high pressure for every pound of meat.

Just Recipes / Myo Quinn

Tips for Making Trader Joe's Corned Beef Brisket

Although cooking TJ's corned beef requires minimal skill, here are four tips that will help you achieve the best results:

  1. Rinse, rinse, rinse! The meat is sitting in salty brine, so there is likely to be more salt on the surface. You should rinse the uncooked piece of meat under cold running water to remove the salt. It won't lose any flavor – the meat is cooked enough.
  2. Add enough water.. Submerge meat completely in water as soon as it is cooked, otherwise it will become dry and tough. Add cold water to the pot until it is covered by at least an inch. Add a lid and check the water level once or twice as it cooks, and add more if necessary.
  3. Cook it light and slow. I start the pot on high heat to bring the water to a boil and then immediately turn it down to a simmer. If overcooked, the beef becomes tough and chewy. Simmering low and slow guarantees that it will be soft and tender.
  4. Cut it against the grain.. As with steak, cut the meat with the grain rather than against it. Grains are lines of muscle fibers and cutting them shortens them and makes each bite easier to chew.

Just recipes / Elise Bauer

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