Happy St. Patrick’s Day!!

St pat

Hi all!!

Happy St. Patrick’s Day to you!!  Thought we would include a recipe in this post for Corned Beef and Cabbage!  Yummy!! 

corned beef

Corned Beef and Cabbage

Corned Beef and Cabbage
3 lb Corned Beef with seasoning packet
10 small red potatoes, washed and left whole
2 med onions, peeled and sliced
1 clove garlic, peeled and thinly sliced
5 or 6 carrots, peeles and cut into 1″ pieces
1 large head of cabbage, cut into small wedges
  1. Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
  2. Add whole potatoes, onion, garlic and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
  3. Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.
  4. If you enjoy a little sweet with your meat, then mix 1/4 cup mustard with 1/2 cup firmly packed brown sugar together and spread over the meat. Place meat on a cookie sheet and glaze the meat under the broiler for 5 minutes or so.  Then slice and serve.
  5. Some like a spicy sauce with their Corned Beef.

Horseradish Sauce:

3/4 cup mayonnaise

3/4 cup sour cream

1/4 cup plus 2 tablespoons jarred grated horseradish (with liquid)

1/2 teaspoon grated lemon zest

2 teaspoons kosher salt

Freshly ground black pepper

St Patrick

K.R and T.L.

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