Happy St. Patrick’s Day, everyone! Hope you’re wearing lots of GREEN!
Two weeks ago, my sweetie and I were in Gainesville partly for business and partly for pleasure. I had scheduled a work trip to coincide with the same week of the Morrissey concert in Jacksonville for which we had tickets. (The show was cancelled.)
As serendipity would have it, the other bee, Melissa, was also in town for work and my sister, Jennifer, was free, so what better way to celebrate our meshing schedules than to invite ourselves over to Donald and Erica’s for an early St. Patrick’s Day meal – Corned Beef, Cabbage, and Potatoes.
We paired dinner with some Trader Joe’s Shiraz (surprisingly good) and a couple of beers.
Melissa provided a quick, simple, and lovely conclusion to the meal in a dessert of fresh strawberries and cannoli accompanied by some really terrific Sweetwater (locally roasted & organic) decaf coffee Donald brewed.
It was a fun night filled with lots of food and friends. I think we all had a really great time and can’t wait to do it again!
Here’s the Recipe –
New England Boiled Dinner
4-5 pound corned beef brisket
1 head green cabbage, cut into wedges
8 red skin potatoes, halved
2-3 tbsp dried pickling spices
- Place the corned beef in a large pot and fill with cold water. Add the pickling spices to the pot – sometimes the corned beef will come with a packet of spices but it’s usually not very much. Let the beef simmer for 3 hours.
- Next, add the potatoes to the same pot and let simmer for 10 minutes.
- Add the cabbage and let simmer until the cabbage and the potatoes are fork tender.
- Finally remove the vegetables and the corned beef from the pot. Thinly slice the corned beef perpendicular to the grain of the meat. Serve with a variety of mustards or horseradish sauces.
Everything was really delicious and cooked to perfection! After seeing how it was done, it seems like a super easy way to make a lot of food for a hungry crowd! Thanks again, Erica and Donald!