St. Patrick’s Day has come and gone and boy, did I live it up.
There were cute boys, lots of laughs and over indulging – but none of it was related to traditional St. Patty festivities. No, I spent my night with three very well behaved, very cute boys aged 8, 6 and nearly 2. We made ice cream leprechauns – an ice cream scoop for the head, a cone for his hat and as much green frosting, whipped cream and rainbow sprinkles as your heart desires. They were a very yummy hit.
Tonight though I’m making more traditional fare, corned beef…for the first time ever. How do I explain this? I don’t like corned beef, but I’m making it because the farmer boy, my farmer boy, requested it with big blue eyes and a tone in his voice that just dripped with excitement, like eating corned beef and cabbage was some kind of exotic adventure. How could I burst his bubble? And besides, I’m rather capable in the kitchen (on my more cocky days I’ve been known to even call myself gifted – today is not one of those days). So here I am with a new recipe and crossed fingers; I’m even hoping that I like it.
I know the theory is there and the practice too, so here is my low and slow corned beef and cabbage recipe. Enjoy!
1 (4 lb) thin cut, premium corned beef brisket
2 T. grainy mustard
1 T. pickling spice
1 large onion, sliced
1 large orange, sliced
3/4 c. cold water
2 c. carrots cut into 2 inch chunks
2 granny smith apples cored and cut into large chunks
4 large red potatoes cut into large cubes
1 (3 lb.) cabbage cut into eighths
- Preheat oven to 250 degrees F. Rinse corned beef and pat dray, set aside.
- In a small bowl, combine mustard and spices. Rub over roast. Place in oven bag and arrange veggies on and around the roast.
- Pour in water and seal bag so steam won’t escape. Place in oven and bake 4 hours.
Serve with butter, white vinegar and mustard…oh, and crusty bread too!