Monday, March 17, 2014

St. Patrick's Day Deconstructed



      St. Patrick' Day?  I’ve seen a few.  I remember a few too. In my youth the date was synonymous with green beer, party till dawn, Dance the jig until you fall from exhaustion. It was gaiety, wildness, the North’s answer to Mardi Gras.  Although, I recall, I did spend one St. Patrick’s Day in New Orleans.  I remember that one, It was fun. 

      St. Patrick’s Day slowly dwindled to date nights with limited celebration.  When the boys came along it became green decorations in my home.  As the boys grew it became the annual corned beef and cabbage dinner.  Although it was many years before my husband and sons would eat the cabbage, I persevered.  After the boys disappeared to college, Gary and I would have the meal at home or if we were travelling we would stop at the local eatery to enjoy someone else’s recipe.  Then it happened.  When I thought we could not get any further from my original crazy St Paddy’s day festivities, this year we are celebrating by having corned beef on rye. Really?  
  
However, this year my eldest had a wonderful experience.  Dan and Liz were part of the St. Patrick’s Day that is Chicago.  If you are a St. Patrick’s Day aficionado you have to see the Chicago River turn green at least once in your life.  It is Chicago at its finest.

Deb’s Corned Beef and Cabbage dinner

2 cuts of corned beef, flat cut, lean
10 small red potatoes, more if you have lots of potato lovers to feed.  Clean well and remove some of the skin before adding them to the pot.
1 head of Cabbage,  regular or savoy (If no one likes cabbage, try the savoy) Cut into quarters going through the core to keep each wedge intact.
½ jar of McCormick Pickling spice
6-10 cloved of garlic peels and cut in half


1.      Put both cuts of meat in a very large pot with the spices and bring to a boil.  Lower heat and simmer for 2 1/2 hours
2.      Add potatoes and boil until tender when poked with a fork.  About 20-30 minutes. Remove with a slotted spoon and drain in colander.
3.      Remove corned beef, cover to keep warm
4.      Add Cabbage to the boiling water and cook until done.
5.      Melt a bunch of butter and pour over both the cabbage and the potatoes.  The corned beef should be ready for slicing. 

  Enjoy!  And Happy St. Patrick's Day!