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Tasty Tuesday: Corned Beef &Cabbage Must be St Patty's Day Soon!


Let's hear it for the goofiness of St Patrick's Day. It is a day when if you have an I or an R, S,or an H in your name.. hey! You're Irish. SO go ahead and celebrate. No need to paint your hair green, tip green beer, or start dancing a jig... Just wear some green and try some Irish cuisine. The simplest and childhood memory for me (Norwegian, Dutch and German mix here) was dressing in as many shades of green as I could rummage in my closet. Panic would hit if I didn't find an obviously Irish outfit. One foolish year I decided to wear orange in protest. How depressing... I am not a protester. I'm a jubilant joiner - much more grin worthy lifestyle!

So now, bake up some Irish soda bread in a Pyrex bowl and serve some Corned Beef and Cabbage. There will be a lilt in your voice as you call the family to the table!

The prize to this recipe is that the left overs are perfect for a Reuben sandwich!


Corned Beef and Cabbage

Serves 10

5 lb well trimmed corned beef brisket

1 T olive oil

2 cloves garlic, crushed

1 medium onion, sliced

1 medium head green cabbage, cut into 8 wedges

In large Dutch Oven or heavy large pot with lid, add olive oil, onion and garlic. Heat until onions are translucent: about 10 minutes over medium heat. Add meat and cover with cold water. Bring to a boil. Reduce heat; cover tightly and simmer 3 1/2 hours or until tender. Remove meat from Dutch oven to a warm platter; cover to keep warm. Skim fat from liquid. Add cabbage; simmer uncovered 15 minutes. Discard liquid.

Serve in either a large tureen, or in separate dishes with a dish of mustard on the table.

Carve meat, cut thin diagonal slices across the grain at a slanting angle. This keeps the meat slices thin and tender.

Happy Saint Patrick's Day!

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