Irish or not, March is corned beef season. All you’ve gotta do with this beautiful slab is introduce it to a large stockpot, add the included seasonings, cover with our beef bone broth, stout beer, or water, and pop it in the oven until tender. Slice against the grain and serve with your favorite sides.
And if you manage to leave some leftovers? Get the rye bread, swiss cheese, sauerkraut and Thousand Island dressing ready, because you’ve got the base to make some Reuben sandwich magic happen.
