Keeping the flavor in Corned Beef

With St. Patrick's Day quickly approaching, many are looking into preparing the traditional corned beef. While many argue it's more of an American tradition, as opposed to a true Irish tradition; this entry is to address a concern by many about proper preparation and seasoning.

"Is the seasoning packet really necessary?"

In short, No, not really. The corned beef is already pre-brined that you find vacuum sealed at the supermarket. Part of that includes the adding of color to give the beef brisket that quintessential rosy hue. While the seasoning is not "necessary," the flavor can be diminished without it.

"But my family and friends hate those little round seeds they put in there!"

The little round seed they're referring to is whole coriander. And there is a method of keeping the seasoning in the dish for its flavor value, but without the distractions and occasional sharp bursts of excessive spice.

One, of course, is to wrap the material in folded cheese cloth, forming a sort of pouch. Lower that into the water or brine once you've got the brisket seated in the pan. You can also tie cotton string or butcher's twine to the packet or pouch for easier removal. Better yet, use a round metal ball-style tea infuser available at many supermarkets. The round, mesh ball is opened with the flip of a switch on the side, and the seasoning goes inside that. Treat it as you would the cheese cloth pouch. This is reusable, inexpensive, and has less of a risk for coming undone like cheese cloth does.