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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