Video: Corned Beef and Cabbage

I know, we are approaching Thanksgiving.  And yes, St. Paddy's day is in March.  Does this mean we must focus every thought on entertaining for the upcoming event?  I say no.  We march by the beat of our own drummers.  We will have our corned beef and cabbage not because some arbitrary holiday tells us it is right and proper; we will have it because this is what we want right now.  And by golly we deserve it. 

 

 

 

This is one we won't be going with exacting ingredients for.  Instead we will look at what was used to make the meal.

 

Corned Beef

Garlic

Potatoes

Carrots

Onion

Cabbage

Beer (tradition would call for a Guinness or a Smithwicks but its always great with a good beer you have on hand)

 

 

Method

 

large dice the veggies.  Sear the brisket to develop a hard sear (a nice crust).  Remove the brisket from the pan and saute the carrots, onion, and garlic till the onion begins to turn translucent.  Deglaze with the beer then add the brisket, potatoes, and cabbage to the pan.  Add water till it comes up at least 75% of the brisket (more is ok).   Bring to a boil then reduce heat, cover and allow to simmer for 2.5 to 3 hours.

 

 

Time for a pint...