Monday, March 17, 2014

St. Patty's Day, Slow-Cooked


Given that St. Patty's Day fell on a Monday this year, I knew I wasn't going to be able to cook my corned beef for 3 hours and still get it on the table at a reason hour. So, I opted to do it a day early. And it was delicious and appreciated.

For the corned beef, I did what I always do - boiled it for three hours. That's it. I did read a recipe that cuts the cooking time to one hour by roasting it. We'll try that tonight, or later this week.

I made a couple of new-to-me recipes for the side dishes. And, well, I forgot to pick up red currant jam, so I didn't do a traditional cumberland sauce for the beef. Instead I mixed some horseradish into ketchup and called it good.

Along with the corned beef, here's what we had... [click on the title to go to the original recipe post]


 (Irish Champ or Colcannon?!? You decide.)

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