Tuesday, March 16, 2010

Kiss me I'm Irish...not

Although, there is not a lick of Irish Check Spellingcoursing through my veins, my family has always celebrated St. Patrick's Day. Of course, we wear green so we don't get pinched, and I color the milk green before I pour it over my kids cereal...but I most look forward to dinner time. Corned beef and cabbage may rate as one of my top five meals. I absolutely love it. There was a time I failed to understand why some people don't enjoy this tradition...but then I had some bad versions. Now I understand. My husband cringed the first time I announced we would be having corned beef, until he tried my version. Now, I can't guarantee you will love it...but you should give it a try.... it is a far cry from the boiled and flavorless recipes that so many grew up on.
4 pound corned beef brisket
1 can Guinness beer
2 bay leaves
2 Tablespoons mustard seed
1 teaspoon fresh ground pepper
2 teaspoons garlic, minced
1 teaspoon ginger
1 teaspoon allspice
1 cup carrots, diced
1 cup onion, diced
Thoroughly wash the prepared brisket. Preheat oven to 400 degrees. In a heavy baking dish, place the corned beef fat side up. Pour the beer over the meat and put the rest of the ingredients in. Cover with foil and place in oven. Reduce temperature to 325 degrees. Bake for four hours until the meat is tender. Remove the meat from the dish and pour the contents of the dish into a heavy stock pot. Turn the oven back up to 400 degrees.

6 medium white potatoes or Yukon gold
1 cabbage cut into sixths

Place the potatoes in the stock pot whole and add just enough water to cover. Bring potatoes to a boil for ten minutes. Reduce heat to medium and add the cabbage. Cover the pot and let cook for ten minutes. Remove from pot and serve with the brisket.

3 tablespoon stone ground mustard
3 Tablespoons orange juice
¼ cup brown sugar

Meanwhile, place the meat back in the baking dish fat side down (or you can remove the fat cap). Pat the brown sugar onto the top of the brisket. Mix the mustard and orange juice together and spread over the sugar. Bake for 20 minutes. Remove from oven and let sit for five minutes before slicing.
I like to drizzle a bit of malt vinegar over my cabbage and eat my Corned beef with a bit of Dijon. It is salty and sweet and tender as can be. I hope you give it a try. Enjoy!

4 comments:

Angie said...

You've ALMOST convinced me...

bonnie said...

looks delish and love the green tinted milk-great idea

sweetlife

brandy said...

Hi Sara!
I don't know if you remember me or not but I was the Thanksgiving Point cooking class coordinator for awhile. Your classes were always a hit!
I stumbled onto your blog and was like "wait a minute, I know her"! I just wanted to say hi. I'm so glad I found your bog because I love the recipes I got while we worked together.

Sara said...

Angie...try it! Have I ever led you down the wrong path? Bonnie..try purple milk for Aprill 1st. Brandy....Hey there, I am so glad you droped in and said Hi. I remember you. Looks like you have quite an amazing life going.