I'm having some friends over for my annual St. Patty's Day bash tomorrow - so probably no coop work until Sunday - but I am hoping to get the roofing on and MAYBE some of the wire on - but it all depends on how fit I am for work after a night of Guinness and Irish festivities! In case anyone else is going to make their Irish dinner this weekend - I have a great Corned Beef recipe to share that is adapted from one found in Sunset magazine many years ago.
Recipe (Serves 12):
- 2 very large sweet onions
- 8-10 large carrots, peeled
- 2 heads green cabbage (enough to cut into 6 wedges each)
- 3 Lbs small (2 in.) thin skinned potatoes - I like red potatoes for this
- 6-8 Lbs Corned Beef
- 2 c. malt vinegar
- 2 large cans Guinness (the kind with the nitrogen cartridge in the can)
- 1 Tbsp mustard seed
- 1 Tbsp coriander seed
- 1/2 Tbsp black peppercorns
- 1/2 Tbsp dill seed
- 1/2 Tbsp whole allspice
You will need a very large stock pot - 15-20 quarts. Using a sharp knife cut away as much of the fat on the outside of the corned beef as you can - this keeps the dinner from ending up very greasy. Put the prepared meat into the pot. Coarsely chop up enough carrots and onion to make 1 cup chopped of each and add it to the pot. Add vinegar, Guinness and all the spices to the pot. If the liquid does not cover the meat you can add water to cover - but I personally like to add more vinegar and Guinness - sticking to roughly the same proportions listed above. Cover the pan and put it over high heat (it will take about 20 minutes to come to a boil). Simmer for about 3 hours until the meat is tender.
While it is cooking, cut the cabbage and onion into wedges so that you have at least one wedge per person. Cut the carrots into 3-4 inch long pieces and scrub potatoes. Once meat is tender - add onions, carrots and potatoes to the pot and put the cabbage in on top of everything. Bring back to a boil (about 20 minutes); reduce heat and simmer for about 20 minutes or until the cabbage and potatoes are tender when pierced with a fork.
Remove everything to a platter, cut the corned beef on the diagonal across the grain and serve with coarse grain or Dijon mustard (some people like both - I prefer coarse grain).