I was inspired by the displays of cabbage, carrots and potatoes at the store today, but didn't realize it was still several days before St. Patty's Day. Whoops! If I bought a corned beef it would have been fine, but since Erik doesn't love that style I figured it wasn't worth the nitrites and additives if it wasn't something we both loved, so I got a plain beef brisket cut and parted from the traditional New England boiled dinner. I didn't want to keep that fresh cut of beef in the fridge for more than a couple days, so it was early St. Patty's Day at our house!
For the brisket, I put a dry rub on it with some salt, garlic powder, cumin, Old Bay... and possibly some others, sometimes I just grab what I see in the spice cabinet and don't keep track. Then I put it in a dutch oven with some red wine and beef broth and had it in a 300 degree oven for 3-4 hours. The liquid in the pot made a fantastic finishing sauce for the meat. It could have been thickened like a gravy too, I just didn't bother. The rest of the dinner consisted of boiled yukon gold potatoes, onions, carrots and green cabbage.
