“Once you get a spice in your home, you have it forever. Women never throw out spices. The Egyptians were buried with their spices. I know which one I’m taking with me when I go.”
Erma Bombeck quotes
It might be too late to corn your own beef, but try it at some point and you will never buy another store bought corned beef. My favorite source is listed in the link below, also find a pastrami recipe by Ruhlman.
I’ve corned the beef, bought the cabbage for braised cabbage and I have the carrots and potatoes ready to be prepared for Monday’s early St. Patrick’s Day dinner. My neighbor brought over two small briskets and they have already been prepared wrapped tightly and stashed in the freezer and will only need to be thawed out, glazed and reheated. The third brisket is about 6-7 pounds is already in the slow cooker and tomorrow I will slather it with an Apricot mustard glaze and heat it in the oven before serving. I might make a dessert if I have enough time, but other than the usual we will munch on Irish cheese and some smoked salmon and trout…
I’ve learned to not mess with a good thing, so it remains the same dinner with few changes every year…Molly Stevens’ braised cabbage is a favorite as well as the Vichy carrots. Simple steamed baby potatoes with parsley and Irish butter round out the meal, but this year I am going to try a new recipe that I found at Leite’s Culinara, Irish Brown Bread one batch with molasses, one without, and buttermilk, the real thing, not the substitute. Follow the link for the recipe or check in my recipes under the header and scroll down to Bread.
The bread is a good make ahead recipe so if you start now you will have it for St. Patrick’s Day. Find the glaze for corned beef under Condiments in the Recipe section: https://ibbeachnana.wordpress.com/recipes/condiments/apricot-mustard-glaze/
Find Braised Cabbage Recipes/ Braises