Well Saturday was Saint Patrick's Day and to honor the holiday I made my first Corned Beef Brisket and Cabbage meal.
This was the meal I decided to make following our whirlwind weekend trip to Columbus, OH for a wedding. While visiting Columbus for the first time, we decided to venture out after driving all day for some food. We eventually ended up at Claddagh's Irish Pub (granted a chain, but not one I've ever visited). The food was grand and the Great Lakes Brewing Company's Irish Ale even better, therefore I had to give the dish a try at home.
It was pretty simple to make. Put the brisket in a large pot and added water until it was covered by about an inch. Added the spice pack and brought it up to a boil. Once boiling reduced the heat to simmer, covered. Let the brisket simmer for about three hours.
After the three hours, remove the brisket to a cutting board and allow to sit. Meanwhile, cut a medium head of cabbage into quarters (after removing the core). Add the cabbage and a bag of baby carrots to the pot the brisket just came out of. Return to a boil. Once boiling, reduce heat to medium heat and continue to cook for 20 minutes or until the carrots are tender.
Remove and drain. Cut the brisket and serve with Horseradish Cream Sauce.
Horseradish Cream Sauce:
1 Tbsp. Inglehoffer Extra Hot horseradish (more if desired)
2 Tbsp. Fat free sour cream
1 Tbsp. Dijon mustard
1 tsp. black pepper
Stir and serve - Enjoy
The reason I have not been posting lately is because my mother has been ill. She is currently doing better and back in her room at the nursing home. She is in a total care facility since her stroke 7 years ago.
|Mom and Dad in 1957|
|Mom and I in 2009|