Our weekend was a busy one. I finally got the laundry caught up with, and on Sunday, of course, it was time to cook the annual Corned Beef and Cabbage, St. Patrick’s Day Dinner!
My attempts at following in my Mom’s footsteps had never really succeeded. In fact, I got out her cooking notes and could find nothing relating to Corned Beef. Drat!
So after reading The Pioneer Woman’s comments on fixing a tender Brisket, I found a recipe by Tyler Florence, and then I sort of took from both and threw caution to the wind and cooked that sucker!
I used a slow oven, my cast iron Dutch Oven, and time. Six long hours of cooking the Corned Beef.
All I can say if OMG!
Since I was cooking a lot of Corned Beef, I decided to cook the veggies separately. Pearl Onions, Cabbage, Carrot Chunks, and Boiled Potatoes!
Not my meal, (photo from the Internet) but this is what mine looked like. I just forgot to take a picture!
We’d invited friends for the meal, and everyone ate so well. I was so happy that the meal turned out to be one I took pride in. I hate it when I have cooking failures.
Lili enjoyed being the center of attention for her birthday, and she has now settled in to being a full-fledged five years old.
And that my friends, is the weekend, wrap!
sounds delicious.
Your hair looks so cute!! My corned beef turned out good in the crock pot after 8 hours. I think that slow cook time is the secret! I did the veggies in the crock with the meat, except for the cabbage which I cooked separately. Good stuff!!
We had cornbeef also and used meat today for my lunch.