Certain dishes remain locked up as seasonal holiday preparations when they could easily be unleashed to enjoy any time of the year. Some examples include goose or prime rib for Christmas, lamb or ham for Easter and corned beef, the centerpiece of a New England boiled dinner, traditionally served on St. Patrick’s Day. But these are wonderful whenever you want to have them.
That’s what I thought when on a recent weekend I was at Bisson’s, the Topsham butcher, and spied their corned beef, which is in the meat case year-round. It’s a great cut of beef, prepared traditionally–with the dividend of leftovers in sandwiches or corned beef hash.
Bisson’s corned beef wrapped and ready brined with salt, sugar, and pickling spices
