A good thing about St. Patty’s Day, and especially March 18th and on is the surplus of corned beef and the reduced prices after the 17th. I always get one each year and this was no different. In recent years I have been rotissering (and making up words) the corned beef which turns out more like a lunch meat texture than a pot roast if boiled. Served with some roasted cabbage and made a few lunches also.
Starting with the corned beef itself which comes with a seasoning packet. I speared it on the rotisserie skewer and tried to balance it as much as possible. I have always had some trouble with this rotisserie. It is a Hamilton Beach, name brand and all, but poorly designed. The claws on the skewer are only about an inch and a half wide which is fine with a solid piece like this, but easily fits inside the cavity of a chicken. I have tried many times, but don’t use it much more because of this major flaw. Keep that in mind if buying a rotisserie. Anyway, I balanced this as best as I could, covered it in the seasoning, and sent it into the rotisserie for almost 3 hours.