Alas, I find myself with a corned beef brisket braising in my slow cooker and the usual suspects of roots and over-wintered veggies ready to be cooked up in a few minutes for tonight's dinner: carrots, onions, potatoes, and a cabbage. (Yes, I realize the holiday's actually tomorrow, but it worked better in my schedule to cook it tonight.) I do cook all my veggies separate, since I think they get too salty when cooked with the brisket. I do glazed carrots, mashed potatoes, and steamed cabbage and pearl onions with butter. Simple, but yum!
I told myself that this year I would get my brisket from my favorite local meat vendor at the Winter Farmer's Market, but this holiday snuck up on me before I could do that. Instead, I went to the local grocery store and got a "conventional" 2 lb. specimen. It's the same kind that I've cooked up in many years past, and it will do fine.
I swear, next time I'll get the curing salts and spices and cure/cook up that local brisket, and do my culinary school teachers proud. I guess I don't technically have to wait another year to do it, and I'll do a post on that if/when I finally get the gumption...
So, grab a (green) beer or beverage of your choice, and join me in eating to our (Americanized) tradition of St. Patrick's Day with a corned beef and cabbage dinner.
Hoorah! Forward Flavor!
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