I’ve been off this blog for a few weeks. Not good at all. I would not say I was cooking something special to write home about. I am observing Lent and while there are tons of creative Lent-friendly recipes I’ve being lazy sticking to simple rice and veggies/salads menu. Nevertheless, I am expecting a great guest post from an amazing cook who will share her lenten and yummy recipes with us. So stay tuned.
Lent is Lent, but there are also days that traditionally call for a certain meal. St. Patrick’s Day is one of them. We were driving back home from picking up the kids last Friday when my stepson Xavier asked if we would have corned beef and cabbage. That very moment I knew my plans for the upcoming Saturday.
Last year St. Patrick’s Day fell on a week day, and we had my father-in-law who brought lots of great food. This year I was going to try and make it myself.
The main thing was corned beef. I decided to make it simple and just buy corned beef brisket with a spice packet. Just put your corned beef in a large saucepan, cover with water and put to boil. Then add the spices, cover and simmer: 50 min per lb. Easy. It smelled so good that I was really tempted to get a bit. I stayed strong though.
The majority of recipes I’ve read recommend to cook cabbage and potatoes in the same saucepan with the beef. It would add to the flavor but since I wanted to have something I could eat too I decided to cook it separately. Worked just fine.
My folks said they didn’t want any special dessert but I found some flour left in the pantry and turned into easy-make cookies, and yes, I replaced butter with vegetable oil:) Tasted almost the same.
Dave and the kids enjoyed their corned beef, and Dave washed it all down with a Guinness. St. Patrick’s Day survived. Hope you all had a great one.