Inspired by Jess's home corned beef last year, I decided to try my hand at it this year. I earmarked and hoarded the brisket from our Polyface grassfed beef larder all winter, then mixed up a brine per Michael Ruhlman's directions, and stashed the whole thing in the back of the refrigerator for about a week. It was particularly nice that St. Patrick's Day fell on a weekend this year so I had plenty of time to do a slow stovetop braise.
I have never been much of a fan of cabbage, but I learned this year that it was just because I'd been cooking it the wrong way all my life! Boiled cabbage = putrid. Roasted cabbage = delicious! So delicious in fact, that I had to stop myself from eating it all (and suffering the consequences later... even roasted it still has some "magical, musical" properties). I also roasted a few carrots, since at that point I still wasn't sure I'd like the roasted cabbage and wanted to make sure I had something to eat.
Not pictured are the red potatoes I boiled for Richie, the horseradish sour cream I made from homemade yogurt and Penzey's horseradish powder, and the grain free Irish soda bread that rounded out the meal.
All together it was a delicious meal. I had vague intentions of making some kind of hash with the leftovers, but they didn't make it that long. Next year, maybe I'll order an extra brisket and make two!
No comments:
Post a Comment