Since I only make Corned Beef and Cabbage a few times a year, and because our friend Anthony
will be in the Czech Republic on St Pat’s day, I decided to cook it this weekend. He brought his roomate and our friend Jimy with him. And no, he’s not French!! Or a Mime!! LOL! Just a really nice guy!
Also, we invited our good Moroccan friend Mehdi
Handsone guy!! Just got accepted to Wharton Business School in Philadelphia. Working on his THIRD masters degree!
Saturday night Becky made Tiramisu and it turned out GREAT!!
Then on Sunday i cooked the Corned Beef. I like braising it because you can really control the temperature and the simmer. Braising is really easy! I place the brisket in a Dutch oven, add the spice packet, a handfull of whole peppercorns and a bottle of Guiness Stout (the alcohol evaporates). Then add enough water to almost cover it. Bring it to a boil on the stovetop while scooping off the foam that forms. Then into the oven at 275F for about 3 hours. I then lay it on a cutting board and cover it with foil. The Dutch oven goes back on the stovetop where I add the baby red potatoes and carrots and let them simmer for 30 minutes. At this point I turn the brisket fat side up and cover the top with yellow mustard and sprinkle on a 12 to 1 mixture of brown sugar and ground cloves. Back in the oven it goes, in a shallow casserole, while I add the cabbage wedges on top of the veggies in the Dutch oven and let the cabbage cook/steam no longer than 15 minutes. Then turn everything off, uncover the Dutch oven, pull out the brisket and let everything rest for 5 minutes. Carve the brisket AGAINST the grain, place it on a large serving platter, add the veggies and pour some of the juice from the Dutch oven OVER and serve with some good, crusty bread! And GOOD FRIENDS!! If you have a choice, buy the ‘Flat cut’ rather than the ‘Round’ cut with corned beef. Much more tender and juicy!
A fine time was had by all!!!
Now I’m ready for the real St Patrick’s Day!!
Sorry folks but Rascal Flatts until the concert!! 12 Days!!