St. Patrick’s Smoked Shoulder
This Gaelic-inspired dish packs a serious kick of spice, so get into the spirit of St. Patrick’s Day all year round and create a little Irish luck of your own at your next family gathering! Ironically, corned beef isn’t distinctly Irish, as it is more of an Irish-American tradition and often enjoyed alongside a tall glass of stout. This spiced-up version is even more nontraditional with the incorporation of cayenne pepper, cloves, cinnamon, and an absolutely to-die-for chili sauce glaze. This will make even the bravest of leprechauns beg for more Guinness to douse the flames from this spicy fire!
Serves 4–6
5–6 pound cut of corned beef
1⁄4 teaspoon dried rosemary
1 bay leaf
1 teaspoon dill seed
1 teaspoon cayenne pepper
6 whole cloves
1 cinnamon stick
1 clove garlic
1 yellow onion, cut into small cubes
2 large celery sticks, cut into small cubes
1⁄2 orange, unpeeled, cut into small cubes
1⁄2 cup chili sauce
1 cup water
1⁄3 cup raw organic honey
- In a large stock pot, combine all of the ingredients (except for the chili sauce, 1 cup water, and honey) and cover with warm water. Bring to a boil and simmer, covered, over medium-low heat for 40 minutes per pound, approximately 21⁄2 hours, until the meat is tender. Remove the beef from the stock pot; cover, cool, and refrigerate overnight.
- Slice the meat very thin and place slices in a baking dish. Preheat the oven to 350°F.
- Make the glaze by combining the chili sauce and water, and pour just enough glaze over the beef to moisten it well. Drizzle the honey over the top and bake uncovered for 30 minutes, or until the meat is heated through.
