Tomorrow, March 17, is St. Patrick’s Day (as if you didn’t know) and hey, what the heck, Irish or not, it’s a great day to make Corned Beef (huh, not cornbeef???) and cabbage! And a Green Mock Cocktail to wash it all down!
Corned Beef and Cabbage
faToid: 3 ounces of corned beef is approximately 210 calories / 70 calories per ounce.
3 pounds corned beef brisket with spice packet
10 small red potatoes
1/2 pound onions, very small wedges
5 carrots, peeled and chopped into bite sized pieces
1 large head cabbage, cut into small wedges
1 tablespoon coarsely ground black pepper
1 teaspoon ground allspice
2 bay leaves
2 teaspoons kosher salt
Place corned beef in large pot or Dutch oven and cover with water.
Sprinkle the spice packet that came with the corned beef. (If you purchased a corned beef without the spice packet, don’t panic!!! See ‘Alternate spices.’)
Cover pot and bring to a boil, then reduce to a simmer.
Simmer approximately 50 minutes per pound or until tender. (In this case approx. 2.5 hours!)
Add whole potatoes, onions and carrots. Cook until the vegetables are almost tender.
Add cabbage and cook for another 15 minutes.
Remove meat and let it rest, breathe, cool on the counter for about 15 minutes before slicing!
Slice meat across the grain!
For a pretty presentation, serve on platter with the vegetable circling the sliced corned beef.
Save the liquid and use as a ‘gravy.’ Drizzle over veggies et al!
And NOW for your GREEN DESSERT MOCKTAIL … Smoothie!
1 Cup Strawberry-Kiwi HINT (Hint is a water drink that comes in a variety of flavors)
1 Scoop lime sherbet
1 Generous Pinch of mint leaves
4 Kiwifruits, peeled and halved (very high in potassium!!! and delicious)
1 Cup crushed ice
Blend the following ingredients in a blender and serve.
St. Patrick’s Day Links:
Lamb Stew: Better than Vegetable Soup
St. Patrick’s Day JigSaw Puzzle! Big FUN!!
Get Lucky! Four Leaf Clovers and More!
Spread the word … NOT the icing!
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