Page 34 March 2015 By Lisa Weisenburger How does an Irish American girl married to a replanted Irishman from Crosshaven Ireland, now an Arcadian, turn an Irish staple into something that tastes local? Add chili peppers, of course! Carolyn Hassett is originally from New York. She was raised in a strong Irish Catholic family and grew up with corned beef as a staple at the family dinner table. Carolyn credits her sister for creating this recipe over 10 years ago. “My sister graduated from culinary school. She’s the cook in the family,” said Carolyn. The Irish influence is strong at the Hassett home. Her Irish flag was prominently placed on the counter as she cooked. A Celtic cross graced the corner of their kitchen. Besides the corned beef, the clearly Irish presence was Granny Hassett. Carolyn’s mother-in-law was visiting from Ireland. She makes an annual trip to Arizona and stays for about Corned beef brisket with a Southwestern Jameson glaze a month. She brings with her both a strong Irish brogue and a clear sense of family for her grandson. When asked what she thought of the Jameson Glazed Corned Beef, she replied with smiling eyes, “It’s not how I do it, but oh, it’s very good.” “Corned beef is simply a brined beef brisket. Brisket is the large chest muscle of the animal, making it heavily exercised, tough, but a really flavorful piece of meat,” said Carolyn. “It definitely requires low and slow cooking.” Carolyn prefers to cook her corned beef in a slow cooker on low for 5 or 6 hours. However it can be submerged in water with brining spices, the fat side up in a large pot. Simmer it over a low heat until the beef is fork tender. “Once cooked, let it cool enough so that the fat can be trimmed. The fat will be soft and easy to remove,” said Carolyn. She cautions that a 4-pound beef brisket will reduce to about 2 pounds after being cooked and trimmed. What sets Carolyn’s corned beef apart is her Jameson glaze. When asked why INGREDIENTS • 1 4-pound corned beef brisket • 1/4 cup Jameson Irish whiskey (she admits to maybe a splash more than that on occasion) • 1/4 cup ketchup • 1/4 cup apple cider vinegar • 2 tablespoons brown sugar • 2 tablespoons soy sauce • 1 teaspoon dry mustard • 1/2 teaspoon ground ginger • 1/4 to 1/2 teaspoon red pepper flakes JAMESON GLAZED CORNED BEEF PREPARATION Heat the oven to 450 F. Line a baking sheet with foil topped with a rack coated with nonstick cooking spray. Transfer the cooked corned beef to the rack. In a saucepan, whisk together all of the remaining ingredients and bring to a boil until thickened, approximately 3-4 minutes. Spoon or brush the glaze over the beef. Roast the beef for about 10 minutes, or until the glaze is dark and sticky. Remove from the oven and let the meat rest for 15 minutes before serving. Serve with potatoes, carrots and cabbage. Makes approximately 2 pounds of corned beef she uses Jameson in her glaze, Carolyn’s answer was quick and to the point. “Why would I use anything but an Irish whiskey?” asked Carolyn. It’s the red pepper flakes that give this recipe a Southwestern twist. Served with potatoes, carrots and cabbage (which just happen to be the colors of the Irish flag) the Hassett family spends St. Patrick’s Day dining on a Southwest version of an Irish staple. It’s a melting pot of flavor and tradition. STOP BY ANY OF OUR 8 CONVENIENT VALLEY LOCATIONS! • 22 S. Mesa Dr, Mesa • 1017 E. Apache Blvd, Tempe • 1111 E. Buckeye Rd, Phoenix • 2628 W. Van Buren, Phoenix • 3920 S. Central Ave, Phoenix • 4121 N. 44th St, Phoenix FAX: 602-952-9233 • 5516 W. Glendale Ave, Phoenix • 9309 W. Van Buren, Tolleson Need a menu? Visit our web site: www. PETESFISHANDCHIPS .com Family Owned & Operated Since 1947 It’s our 68th Anniversary of serving the fastest fish in the Valley. We want to thank all of our loyal customers for making this possible. Thank You! – Your friends at Pete’s.