Corned Beef and Cabbage
Seems like an inappropriate story for a recipe article but it happened as I was writing this and laughter keeps us young. Back to our regularly scheduled content~
Since St Paddy’s Day is quickly approaching and we have a SuPeR great deal on Corned Beef here’s my recipe. Note I did this on a work day, in between job, laundry, walking dogs and fitting in a workout. Life gets crazy sometimes and this is one of those dishes that brings me comfort. I still remember my Mom cooking this and one of my favorite parts of the dish was the pearl onions. Each layer of onion absorbs a little bit of the juice and holds an incredible amount of flavor. Thankfully Christopher Ranch has these great little packages of pearl onions all ready to go. I talked to Meat Manager Jim Griswold and he told me the brisket is his choice so that’s what I bought. I checked out my old Better Homes and Gardens cookbook for cooking times but you absolutely don’t need a recipe for this dish. Easy peasy. I have made this in a crockpot and was not happy with the outcome. To me it seemed all the ingredients lost their identity and tasted just the same. Personal preference.
1 Corned Beef Brisket
3-4 Carrots cut in chunks
5-6 small Potatoes (I used Yukon Gold) quartered
1 package Pearl Onions, skins removed
1 head Cabbage quartered
I served it with some (overly) toasted garlic bread we topped with tomato slices and balsamic glaze.