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Wednesday, March 15, 2017
Not only is St. Patrick's day a global celebration of Irish culture, but here close to home we associate it with warming weather and the approach of the Spring season that arrives just a few dates later as things begin to "green up".
On St. Patrick's day everyone is Irish of course and we break out our "Kiss Me I'm Irish" t shirts and caps. However, St. Patrick's may be best known for green beer and festive food and here is one of my favorite St. Paddy Day's fare - Corn Beef and Cabbage.
Here is what you will need:
4 pound corned beef brisket with spice packet
12 small "B" size red potatoes
1 small package of baby carrots
1 large head of green cabbage
Here is what you do:
I use a Dutch oven, but if you're not into cast iron a large stock or cooking pot will do. Place corned beef in the cooking vessel and cover with water. Add the spices that come in the packet. Cover pot and bring to a boil. Once boil is reached, reduce temperature to achieve a simmer. We will simmer the corned beef approximately 50 minutes for each pound or until tender.
Add the carrots and potatoes and cook these until tender. Then add your cabbage and cook for another 15 minutes or so. Once vegetables are tender remove meat and let it rest at room temperature for 15 minutes.
In a bowl place vegetables and cover. Add as much of the reserved liquid to the vegetables as desired. Slice the corned beef across the grain.