I usually try for a traditional Irish meal on St. Patrick’s day, but this year the hubby was scheduled to be out-of-town and I had work load that was just shy of insane so I opted for easy and Irish-American instead! I picked up a corned beef and cooked it on the stove top for a few hours, until it was tender. It allowed me to finish up a bunch of work while it gently cooked on the stove, BONUS!
About a half hour before the meat was done, I brought a pan of small new potatoes to a boil and once they were done, I tossed them with a generous handful of freshly minced parsley and an unhealthy amount of butter. After four hours, I tested the meat and removed it to a warm platter to rest. I added a half a head of cabbage, that I had cut into wedges, to the broth in the pan. It only took about 15 minutes for the cabbage to wilt down and become tender.
I served dinner with a selection of mustard’s and a side of vinegar for the cabbage. It was delicious, not exactly traditional, but really tasty. I really wanted to try this recipe for baked corned beef, but I really needed to get some work done and when I try a new recipe, I really prefer to take my time and pay attention. I guess there is always next year!