We love the slightly sweet braising liquid, and we heartily approve of what the dill, peppercorns, and clove add to the flavor of the beef. The flavor is not overpowering, but the savory smell is enough to drive you crazy during the last hour or two of cooking.
This brisket is delicious right out of the pot, but we often continue the braise for a bit in the oven, just to crisp things up a bit (try 45-60 minutes at 300ºF, with a bit of additional beer in the bottom of the pan).
Today, we'll be serving the brisket as part of our St. Patrick's Day feast:
Peef & Lo's Corned beef
Cabbage & Leek gratin
Roasted garlic mashed potatoes
Baby carrots
Guinness soda bread
And for dessert:
Irish whiskey cake
Baileys Irish cream custard (from Kopp's)
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