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Seasonal Suggestion

A bit of St. Patrick’s Day trivia: Did you know that Patrick, the patron saint of Ireland was not actually Irish? He was born in 373 A.D. in either Scotland or Roman Britain.

If you’re looking to make this St. Patrick’s Day one to remember, try making this very traditional dish to make those Irish eyes smile!

Old-fashioned Corned Beef & Cabbage
Serves 8

1 corned beef brisket, about 4 lbs.
1 juice orange
18-20 whole cloves
1 tsp. whole yellow mustard seeds
½ tsp. caraway seeds
½ tsp. whole black peppercorns
½ tsp. whole coriander
3 lbs. small potatoes, peeled (Yukon Gold work well)
2 ½ lbs. carrots, peeled and cut into small pieces
1 medium head cabbage

Place corned beef in large stockpot. Wash orange with peel on, then roll around on the counter, pressing down to release the juice inside. Push whole cloves into the orange, scattering them randomly. Cut orange in half, gently squeeze some of the orange juice onto the corned beef and place clove-studded orange halves in the pot. Sprinkle spices over meat, then add enough water to cover. (A tip: If your brisket came with a spice packet, you can use that instead of the mustard seeds, caraway seeds, peppercorns and coriander.) Bring to a boil, reduce heat, cover and simmer until beef is tender, about 3 hours. Drain.

About 40 minutes before the beef is finished, boil a large pot of water and cook potatoes and carrots. Add cabbage about 10 minutes before you’re ready to serve the dish. Drain vegetables. Arrange meat and vegetables on a platter and serve with your favorite mustards.

Happy St. Patrick’s Day!

(source: fabulousfoods.com)

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