Irish diplomacy is the ability to tell a man to go to hell so that he looks forward to making the trip.
We enjoyed an early celebration yesterday with “the best St. Patrick’s Day corned beef with the world’s best braised cabbage”…I have been known to say that I won’t do this again next year, but I always do. And so it begins 10-12 days before by corning the beef brisket which takes little effort in prep time with just a few minutes of time dedicated to turning the refrigerated brisket once a day. I don’t think that I could ever buy another store-bought corned beef after all the years that I have been corning the brisket it’s just not the same.
I changed my method for corning beef this year (stole it from The Food Lab-link below) and was not disappointed…the beautiful 8 lb.brisket after dry rub corning (10 days) is a deep red color, one half of the brisket was cooked in the Ninja and one in a Dutch oven on the stove top both cooking at a temperature of about 170°-180° smelled fabulous all day long. I like to cook the corned beef a day early so it can cool down and after refrigeration it slices perfectly either by hand or if I use the electric slicer and easily reheated before serving…
Everything was prepared ahead of time and the final additions of red and yellow potatoes cooked on the stove top setting in the Ninja with some of the corned beef broth then tossed into a serving bowl with dollops of Irish butter and a sprinkling of fresh shamrock green parsley with a pinch or two of freshly ground pepper. Breaking away from the “boiled dinner” idea I served carrots Vichy.
We enjoyed appetizers of Irish cheeses and a nice chunk of Biltmore smoked peppered salmon and enjoyed Bailey’s Irish cream brownies, homemade chocolates and the perfect Irish soda bread…thanks Barbara. Let us not forget Marti’s Sour Green apple martinis and Eddie and Lura brought the perfect Malbec wine to enjoy with the corned beef dinner…
Thanks to everyone, we had another great St. Patrick’s Day dinner
Mustard and Horseradish Sauce ~ combine 2 tablespoons Dijon-style mustard, 2 tablespoons prepared horseradish and 2 tablespoons sour cream. Of course adjust the ingredients amounts to your taste.