Bonny Portland

Took a good couple hours (and several Guinnesses) to make the Corned Beef and Cabbage. It looked great, smelled good, was a beautiful piece of meat. Unfortunately, the butcher did not cure the brisket long enough. In the center, you could see a strip where the cure didn't even make it and it looked more like a regular brisket. REALLY disappointing. It was like eating a roast more than the traditional favorite. I was/am quite upset about it. I look forward to this meal every year. Thats what I get for trying to go natural. Next year, we either are back to a conventional brisket or we cure it ourselves at home.