St. Patrick’s Day calls for a traditional corned beef dish, a simple preparation but oh so tasty. Leftovers, if that’s possible, make a great sandwich the next day.
The chuck section of the cattle yields some of the most flavorful and economical cuts of meat, somewhat tough and fatty but perfect choices for braising and stewing. You can substitute top or bottom roasts in the recipe, which should be thinly sliced across the grain before serving. The coffee and soy sauce give this dish an amazing flavor.
A slow cooker is ideal for simmering these meaty little ribs cut from the chuck section. It’s a one-pot meal that frees you up to do other things leading up to dinnertime.