St. Patricks Day Recap
Around our house St. Patrick’s Day is one of our favorite holidays because I love corned beef and having a great time with our friends. This year was no different because I whipped up some delicious corned beef and we got to spend time with a lot of great friends.
For St. Patrick’s Day this year I was determined to make some fantastic corned beef and that means getting it in a brine about 4 days before the big day. The brine consisted of water, salt, sugar and pickling spices. This was my first experience brining and it was very successful. When we were ready to cook the beef, I rinsed the meat and braised it with water, onions, carrots, celery, and more pickling spices. The meat cooked for about 4 hours and it came out tender and juicy. Since we were going for the authentic Irish feel, we had to have cabbage and potatoes, so when the meat was done and resting I cooked the cabbage and potatoes in the braising liquid the meat cooked in. And while the cabbage and potatoes were a little boring to look at they tasted fantastic.
The dinner was great and just what you need when celebrating St. Patrick’s Day. To go along with the corned beef I made a tasty batch of horseradish cream that worked great with our dinner. The best part of this Irish feast was the leftover corned beef we had the next day. That beef was used for delicious rueben sandwiches complete with sauerkraut and homemade Russian dressing. I hate to say it but the sandwiches were almost more exciting than the original dinner.