Patrick’s Day Foodies

Happy St. Patty's Day to one and all! Today is the day that everyone becomes Irish. I made a really delicious corned beef brisket, cabbage, and little red potatoes for dinner today. It took about three hours to cook, but only a few minutes to prepare. Within minutes you too can become an expert on cooking a delicious St. Patrick's Day dinner.

First I bought a five-pound corned beef brisket at my local grocery store. This time of year they have a huge selection to choose from. It came with a little package of spices (crushed bay leaves, mustard seeds, and flakes of red pepper). However, I added to this package my own ingredients to make my dinner even more delicious.

I started by rubbing the package of spices that came with the corned beef brisket into the meat, on both sides. Even the side that was fattier. Then I placed it into a huge pot of water. Next, I turned up the burner to high and began to add more ingredients. I took several sprigs of fresh thyme (actually a whole package from the store), at least ten sprigs of fresh parsley (keeping the stems on adds more flavour), freshly ground peppercorns, a touch of salt, carrot cut into four-inch pieces, and two onions quartered.

Once this mixture has come to a boil, turn it down to simmer for at least three hours. In a separate pot add water and let it come to a boil. While waiting for the water to boil, take about a dozen little red potatoes and with a paring knife remove the eyes. Once the water is boiling add your potatoes and turn down to simmer for about one hour. What I enjoyed doing was taking a few cups of corned beef brisket broth and added it to my potato water. This makes the potatoes much more flavourful. Do not forget to check if the potatoes are cooked by piercing them with a sharp paring knife. When they fall off when poked with the paring knife, shut off the burner and let them sit until you corned beef brisket and cabbage are cooked.

After three hours check if your corned beef brisket is done, again by slicing into your meat and doing a taste test. I found that once cooked, slice only as much meat that you will eat right away, return the rest of the meat, uncut, back into the broth. This will keep your meat tender and more flavourful.

Enjoy your Irish dinner and do not forget to wear green!

Check these out!

St. Patrick's Day Delights

We welcome your respectful and on-topic comments and questions in this limited public forum. To find out more, please see Appropriate Use When Posting Content. Community-contributed content represents the views of the user, not those of St. Louis Public Library