![\"Roberts](\"https:\/\/farm8.staticflickr.com\/7239\/13236345844_1e371989b3.jpg\")
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\nI quickly learned there’s a corned meat factory here in San Francisco, Roberts Corned Meats<\/a>. I got a five pounder.<\/p>\n
I kept insisting that preparing corned beef was so simple because you just boil it, but Mark pushed me to be more creative than that. After some research (primarily this article<\/a>, as well as the headnote in this recipe<\/a>), I decided to braise the corned beef in the oven.<\/p>\n First I brought the corned beef to a boil in a pot of water, to try to remove some of the saltiness. Then I put the meat, fat side up, in a roasting pan with four crushed garlic cloves and added some of the boiling water and tap water to cover about 1\/4 of the meat (this was too much). I coated the top of the beef with a mix of brown sugar and pickling spices (based on this recipe<\/a>), covered tightly with foil, and baked at 300F for about 2 hours. About halfway through I added a few potatoes, carrots and half an onion. When the beef was done, I transferred it to a cookie sheet and broiled it for a few minutes.<\/p>\n We ate this with soda bread (dairy-free) and braised collards and kale. The soda bread is based on this recipe<\/a>, but I used soy milk soured with vinegar in place of buttermilk. I also didn’t turn the bread upside down during the baking process because that seemed crazy.<\/p>\n I started out just making collards, to represent our southern heritage along with Mark’s Irish heritage, and because it’s what we had on hand, but they got too salty when I decided to use some of the corned beef liquid to braise the greens. So I added some kale. It was still pretty salty, as was the beef, but pretty good. Good thing it’s a once a year kind of dish.<\/p>\n![\"corned](\"https:\/\/farm8.staticflickr.com\/7341\/13236359394_36f3939179.jpg\")
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![\"corned](\"https:\/\/farm8.staticflickr.com\/7220\/13236365784_d8f32f2a77.jpg\")
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