St. Paddy’s Day Just Isn’t St. Paddy’s Day Without a Hunk o’ Boiled Meat
(This post is dedicated to Music Maven, who loves boiled meat the most!) 😉
So, you take a slab of corned beef (I prefer the eye round cut which is more expensive than the brisket, but yummier.) Stick it in a big pot, and fill the pot with water to cover the beef well. Add a teaspoon or two of minced garlic, and a couple tablespoons of pickling spices. If you don’t have pickling spices, throw in a couple of bay leaves and a tablespoon of peppercorns…whatever else you want. Rosemary might be nice?
Bring it to a boil, then simmer that hunk o’ meat for about two hours. Then you add your carrots and potatoes (I use whole baby reds) and continue simmering for 15-20 minutes. Then add your cabbage and continue to simmer for the last 15 minutes. Easy peasy one two threesy! That’s it!
Serve it up! Douse that cabbage in butter, salt and pepper—vinegar is good too…(just put it on a separate plate if you’re using vinegar or your whole dinner will taste like vinegar.) Dijon mustard is good on the corned beef, but I prefer it all on it’s own. (Shrew, this is the point at which you put on your blindfold.) Dig in!