And most of those actually do a pretty good job with it. So the conversation usually winds up with pats on the back and maybe even a beer. Chef Jamie Shannon, the executive chef at Commander's Palace for the past eleven years, once told me how the interview for that position went. I was excited but a little nervous, even after they told me I was their choice. Then I saw Mr. John Brennan.
Corned beef is a simple enough thing.
Corned beef is not like ham or pastrami. It must be cooked. Boiling is the standard method, although you can also bake it. Like a fresh brisket, the boiling time is between three and four hours to make it come out best. It's hard, time-consuming, requires ingredients not easily available, and it's too late to get it done for St. Patrick's Day anyway.