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St. Patrick’s Smoked Shoulder – st patricks smoked shoulder
Stav Kogan

St. Patrick’s Smoked Shoulder

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Servings: 4 servings
Calories: 840
Ingredients Method Nutrition

Ingredients
  

  • 5–6 lb cut of corned beef
  • 1 bay leaf
  • 1 tsp dill seed
  • 1 tsp 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 cup water
  • 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.

Method
 

  1. 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.
  2. 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.
  3. Remove the beef from the stock pot; cover, cool, and refrigerate overnight.
  4. Slice the meat very thin and place slices in a baking dish.
  5. Preheat the oven to 350°F.

Nutrition

Calories: 840kcalCarbohydrates: 20gProtein: 83gFat: 42g

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