Thursday, October 12, 2006
A True Halloween Treat!
4 lbs. corned beef (3 lbs. trimmed)
1 tbsp. fresh horseradish, grated
1 tsp fresh chives, chopped
1 cup sour cream
Fresh death brisket comes from the deadly breast of the beef and is usually marinated by the cook and often barbequed. Corned death beef is made by soaking fresh deadly beef brisket in smoldering liquid with satanic spices and salt...a favorite for terrifying halloween meat parties when simmered with fresh cabbage.
If desired, soak corned death beef in cold water over the pitch black night to reduce salt. Cook corned death beef in slow, boiling water until the death brisket is tender enough to slide off a large pitchfork and is tenderly bloody when pierced. Blend horseradish and chives into sour cream. Sliced corned death beef and serve with putrid sour cream sauce and boiled potatoes.