Thursday, March 11, 2010
St. Patrick's Day Class and Corned Beef and Cabbage
I signed Lyshie up last night to take a live class on St. Patrick - the real story ;) It's so neat finding resources like this so we can learn together. Dina DeYoung did a great job with the class. One of the things I didn't know was how the Celtic Cross originated. Very neat indeed! You can tell she loves children - I love that! I didn't plan on having corned beef and cabbage tonight because of the class, it just happened that way. Isn't it neat when things come together like that? Yes, yes, I'm a foodie. I can remember most anything if you tie in food with what you're doing ;) You want to know the best thing about St. Patrick's Day? It's my son's day of birth! What a joy Jonathan has been and will be in our lives. Enjoy your St. Patrick's Day next week and keep in mind why it is we celebrate it - because of the lives he brought to Christ!
Here is the recipe I used for the Corned Beef and Cabbage. I tossed the spice packet that comes with it. :) Tomorrow with some of the leftovers I'm hoping to make Corned Beef and Potato Bake for dinner. I'm definitely hoping to have Rueben's for lunch!
1 (5 1/2 pound) corned beef brisket
2 large onions
15 small white (Irish) potatoes
10 carrots, cut into 1 inch pieces
2 heads cabbage, cored and cut into wedges
1. Rinse the beef brisket under cold water, and place in a large pot. Add enough water to cover the roast by 6 inches.
2. Peel the onions, and place them in the pot with the roast. Bring to a boil, and cook for about 30 minutes at a rolling boil.
3. Reduce heat to medium-low so that the water is at a gentle boil, cover, and cook for 3 1/2 hours.
4. Remove the lid from the brisket. Remove onions, and cut into wedges. Return them to the pot. Add carrots to the pot, then place the cabbage over the roast. Place the potatoes on top of the cabbage. Place the lid back on the pot, and cook for another 30 minutes, until potatoes are tender. The potatoes should be immersed in the water by now, but if not, keep the lid on so they can steam.
5. Remove the vegetables from the pot, and place in a separate serving bowl. Keep the corned beef in the pot until ready to slice and serve because it dries out quickly.