It's a beautiful day outside, supposed to get hot. We're planning to cook outside this evening and take advantage of the sunshade. Last night it was corned beef and potatoes. @Porthos asked a couple of weeks ago whether we were doing that for St. Patrick's Day and I said we'd intended to but neglected to pick up the brisket. Perhaps, I said, we'll find some on sale later.
We did.
This is another case where the loyalty card made the difference between buying and not buying, based on the price. Based on the price, I got two. It's a good thing, too -- because while this brisket was pretty good, we both found it lacking in that distinct corned flavoring. The spices weren't intense enough. Although I suspect it has more to do with the original processing, there must be a way to give it oomph. Even the potatoes, boiled in the same water as the brisket, were pallid compared to our expectations. Maybe what we need to do with the second brisket is to add extra corning spices to the water. Suggestions are welcome, with the proviso that this is my darling's dish and he will insist on boiling.
(Yes, we have a lot of topics about home-corned beef, or sous vide corned beef, but I haven't found anything directly addressing the question of boosting wimpy corned beef. I have also posted the question over here to revive the most relevant topic.)
