Everyone will be making corned beef tomorrow. I made it this week for my clients. I made it the traditional way and the way the package suggests which is to cover with water, add the enclosed seasoning packet and simmering for 2 1/2-3 hours.
Tomorrow we’re having Joe’s family over and I’m making traditional St. Patty’s Day fare. I’m going to try something a little different with the corned beef. I usually trim off as much fat as possible before cooking. This time I’m going to save the trimming until after the beef is cooked tender. I’m going to put it into a large roasting pan (that has a lid) with the seasoning packet and just cover it with water. In other words, a lesser amount of water. Instead of simmering on the stove top I’m going to oven braise at 325′ for 3 1/2 hours. I think the combination of the very heavy roasting pan and consistent moist heat will make an amazing corned beef…we’ll see.
Once the meat is tender, I’ll remove it and add the halved red potatoes and back into the oven for 30 minutes or so. I do not boil the cabbage as I think it has little flavor. I much prefer sauteed cabbage. It has much more flavor and is quite delicious. I make it often throughout the year.
I will also make Margie’s Irish Soda Bread and homemade horseradish (scroll down to the next post). Be sure to use lots of raisins in the soda bread as the recipe suggests. The bread is so, so delicious!
Of course, I’ll make some sort of sweet ending. I’m thinking assorted cookies as the corned beef dinner is so heavy. Have you seen the strawberries?? They’re in season and so beautiful at this time. If I can find some on sale tomorrow it may change what I’ll be doing for dessert…maybe strawberry shortcake? I always change my mind, even at the very last minute!
Have a fun and safe St. Patrick’s Day!
Angie
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