Friday, March 18, 2011

Céad míle fáilte romhat!



This time of year I find myself making not so traditional dishes from home. Take corned beef brisket and cabbage. This really is more of an American dish. Even Betty Crocker lists it as 'New England Dinner'.
None-the-less I was so moved yesterday to make a pot of this lovely food. As for the nature of making this dish, it's rather simple. Corned beef brisket four to five pounds, a dozen or so small to medium sized red potatoes and eight to ten small peeled carrots. To start, season the corned beef a few days ahead, in large zip lock freezer bag. Refrigerate. Day of: In large pot place brisket in seasoning and all. Pour water to cover beef. Cover pot and heat to boil. Reduce heat to simmer after about 10 minutes of boiling, cover and allow to simmer for 2 1/2 hours. Prepare veg about 2 hours into cooking. Add veg (potatoes and carrots only) at this time. Return to simmering, about one hour. With only thirty minutes of cooking time remaining add the quartered bits of cabbage, simmer for thirty minutes more, covered. Once done serve in either a shallow bowl or large platter. I use a mustard sauce with my plate.


As a lovely dessert drink I will put the kettle on and wait for whistle. The I take a strong crystal wine glass and fill it with hot water. After about a minute I pour it out and quickly add two or three spoonfuls of brown sugar to glass, then a nice splash of fine Irish Whisky (usually about two shots worth) I then add strong black coffee (best if from french press) and I top it with a nice helping of whipped cream. This is a lovely spirited treat! Slainte~
Bain taithneamh as an deireadh seachtaine

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