Sunday, March 15, 2009
St. Patricks Day Feast
Since St. Patricks Day is nearly upon us, I thought I would share the recipes I made to celebrate the annual Feast Day which celebrates Saint Patrick, one of the patron saints of Ireland. I made a somewhat traditional meal of Corned Beef, Roasted Red Potatoes with Rosemary and Thyme, and Purple Cabbage done in a modern way!
I will be sharing all of these recipes with you this week!
The first one I will share is my Corned Beef Recipe, I checked around the Internets, found a few recipes I liked and then added my own twist! As I usually do!
I have only cooked Corned Beef Brisket once before and when my husband tasted this one, he said it was incredible and he was proud of me, AWWWWWW! I got a new car this weekend and am already on a HIGH!!! Now I am floating! He likes it!
3-4 lbs of Corned Beef Brisket (vacuum packed)
1 tsp dill
Add the spice packet from the Brisket
3 tbl Cider vinegar
1 tbl green peppercorns
3 tbl of a grainy mustard
3 cloves of garlic, minced
2 large bottles of Guinness Beer
4 tbl brown sugar
mustard of your choice, I used Dijon and the grainy mustard
Place your brisket in your pot or dutch oven and pour in both beers. Add the spice packet, and the remaining ingredients (except the brown sugar)
Cover pot and bring to a boil, then reduce to a simmer and continue to simmer approximately 50 minutes to one hour per pound of meat, until tender. I checked with my handy dandy instant read thermometer, you want at least 170 degrees.
Remove the meat from the pan and place on a non stick cookie sheet (SAVE THE DRIPPINGS FOR YOUR CABBAGE)
Mix the brown sugar and more mustard together to make a paste, which you will spoon on your meat and spread all over it.
Place in an oven at 350 degrees for about 15-20 minutes (use convection if you have it).
Remove, let rest and slice into thin slices
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