St. Patty, Yesterday & Today

We had out St. Patty's day celebration outside yesterday. I though I had an SD card in the camera and snaps a lot of shots, but alas. I was a little high at the time.

I'm going to give you a a corned beef and cabbage recipe that will blow your Irish guests away. Our friend Michael who doesn't eat a lot of red meat, like myself, told me about 5 time yesterday that it was the best he's ever had. So here goes, again, sorry about the photos, or lack there of. I was a beautiful cut of meat. I was a little high yesterday.

As Johnny Gallager once said to me, "When the good Lord made the Irish he didn't make much, but what he did make was a damn sight better than the Dutch."

I bought my corned beef already cured in pickling spices, but if you have recipe for that by all mean pickle your own.

This is a two phase cooking process. First the beef is boiled, and then I finish it on the grill with high heat to gives it an addictive crust that keeps people coming back till the brisket is devoured.

Peace,

Make Food/Not War


Corned Beef and Cabbage: Serves 4 or 6

Ingredient for the Beef:

4 lb. brisket of pickled beef,
brown sugar
Dijon mustard
40 oz. bottle of Guiness Stout beer

Directions:

Note: Trim off any excess fat but remember it will break down somewhat in the cooking process and you can trim if off after it's out of of the water. Take meat out of the fridge two hours before you're going to cook it.
1) In a large pot bring the water and the Guiness stout to a rapid boil put in the brisket and reduce the heat to a slow boil. Let it sit for in the pot one hour and check the internal temperature with w digital thermometer. Once the temperature has hits 145 degrees your good to go. This should take between o and one half hours cooking time.
2) take the brisket out and let it rest for 20 to 30 minutes.
3) Once cooled spread Dijon mustard all over and coat with brown sugar.
4) On a clean grill at high temperature, at least 600 degrees grill all sides till the sugars have browned. Be careful not to burn it the sugar. You're just trying to sear it all around. That will keep the juices in.
5) Let it rest again for another 15 or 20 minutes. Cut thin pieces against the grain. Serve with red potatoes and cabbage. See cabbage recipe below.

Cabbage:
Ingredients:
1/2 Napa cabbage
Caraway seeds
Salt & Pepper
Butter

1) Clean the cabbage, cut the stem area out and julienne the cabbage.
2) Steam the cabbage in a steamer till al dente'. Let cool
3) Just before your ready to serve in a very hot skillet add 1 1/2 tablespoon non salted butter, and saute' the cabbage, adding a little salt and pepper to taste, and the caraway seeds. Cook till it's lightly browned. The caraway seeds give it that rye taste the Irish are famous for. I'm the only person I know who does it this way and people flip every time I serve it, so I must be doing something right. Serve hot.