I broke all the rules with this St. Patrick’s Day meal, but who cares because corned beef isn’t very Irish to start with, and apparently, neither was St. Patrick.
Most corned beef recipes call for a brisket, but our new friends at TX Bar Organics had sent us a chuck roast. Could I “corn” a roast instead of brisket? And exactly what is a brisket? And what the heck does corn have to do with it?