St. Patrick's Day
It is time to celebrate St. Patrick's Day. It doesn't matter if you are Irish or not cuz the meal is what counts. True, you do need to like corned beef but I also like the leftovers. Anyway I toodled around and found a classic recipe by Diana Rattray @ About.com
that takes care of the cooking part.
that takes care of the cooking part.
Corned beef dinner with rutabagas, carrots, onions, potatoes, and cabbage.
INGREDIENTS:
1 corned beef brisket, about 4 pounds 1 small bay leaf
6 peppercorns
2 to 3 rutabagas, cut in chunks
1 pound carrots, 8 to 10, trimmed, scraped, and left whole
12 small whole onions, peeled
6 medium potatoes, peeled
1 medium head of cabbage, cut in wedges
PREPARATION:
Place meat in a deep stock pot or kettle; cover with water. Add bay leaf and peppercorns. Bring to a boil; skim off foam. Reduce heat, cover, and simmer for 3 hours. Add vegetables; simmer for about 45 minutes longer, or until vegetables and meat are tender. Serve corned beef surrounded with vegetables. Serves 8 to 10.
INGREDIENTS:
1 corned beef brisket, about 4 pounds 1 small bay leaf
6 peppercorns
2 to 3 rutabagas, cut in chunks
1 pound carrots, 8 to 10, trimmed, scraped, and left whole
12 small whole onions, peeled
6 medium potatoes, peeled
1 medium head of cabbage, cut in wedges
PREPARATION:
Place meat in a deep stock pot or kettle; cover with water. Add bay leaf and peppercorns. Bring to a boil; skim off foam. Reduce heat, cover, and simmer for 3 hours. Add vegetables; simmer for about 45 minutes longer, or until vegetables and meat are tender. Serve corned beef surrounded with vegetables. Serves 8 to 10.
If you can find a smaller brisket, just cut this recipe in half. Enjoy the moment and then go for a Reuben sandwich with the leftovers. How much better can this get the next day!
Easter is coming up soon, so I will post my favorite pound cake. I have a recipe from my Mom as well, so I will post something. If you want, look around for a Bunny mold and fancy it up.
No comments:
Post a Comment