Tuesday, March 17, 2009

Ode to St. Patrick's Day

As your resident foodie caterers, we would be remiss if we did not post something for everyone's favorite (excuse to drink beer) holiday - St. Patrick's Day.
Today we bring you a recipe for the tastiest corned beef and cabbage you've EVER had.
Test us on it, we dare you.

Start with a flat cut, cap off corned beef brisket (they are usually 5-6 pounds and can be found in your butcher case at any grocery store. Now, don't buy a blade beef brisket, as these have very little to no fat and you neeeeeed the fat - it's what makes it worthwhile!

So anyway, take your beef brisket and sprinkle a bunch of pickling spice all over it - and some salt and pepper won't hurt. You can buy pickling spice in the grocery store, or you can opt to make it. (It typically has cinnamon, all spice, mustard seed, bay, dill seed, cloves, ginger, peppercorns, coriander, juniper berries, mace, and cardamom -so, it may be a good excuse to empty out those almost-finished spice jars in your pantry!)

Lay your seasoned brisket in a baking dish and add a can of beer (Guinness, of course. We recommend buying it in a six pack so you can sample the other five first to make sure the quality is up to snuff). Add water until the brisket is about 3/4 covered, but not swimming.
Pop it in the oven at 350 for 4 hours or so, until it pulls easily. Oh man, mouth = watering.
We opt to roast our carrots and potatoes separately, and poach the cabbage with a bit of salt and pepper.

It may take a little time, but this recipe is easy as could be! It almost makes us wish St. Patty's came around more often!

Enjoy, and Slan agus beannacht leat!
(Gaelic for 'Goodbye and blessings be with you!')

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