Thursday, March 21, 2013

Corned Beef and No Cabbage


Wednesday March 13
We knew we'd be out of town for St. Patrick's Day, so we moved up our traditional corned beef to tonight.  
It's so easy: just slide it (including all the pinkish slime) out into a deep pot, making sure to remove the cellophane bag of spices and scatter them on top, with water to amply cover, and simmer 3 hours.  Ours shrank from 3.18 lbs. to 2 lbs. 14 oz. 
A half hour before we wanted to eat, we threw in six little whole yukon golds, and 3 carrots in thick batons.  It's better if you leave the vedge large and whole, or it picks up all the spice mixture and you can't get it out.
Served with a dollop of mixed dijon and grain mustard, some bottles of oatmeal stout, and a medley of Irish music. 
Oh, and some Bushmill's for later.  It's so much nicer when you don't have to stagger home to bed, because you are already there.

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