My corned-beef brisket went into the crock-pot around eight o’clock this morning, because I wanted to get it started after breakfast. The longer it cooked, the more tender it would be, and I wanted it to melt in your mouth. I chose red-skinned potatoes to clean, cut in half, and add to the brisket after lunch. I’m letting them soak in cold water until then. All that’s left to do is thickly shred a head of cabbage, slice an onion, and fry those up together in my wok with some hot sauce, red pepper flakes, salt, pepper, and some Mrs. Dash Table Blend. My mouth is watering now just imagining how this is going to turn out when it’s finished.
I am of course wearing my green, and I chose to complete my outfit with a pair of St. Patrick’s Day toe socks I forgot I had until I saw Pete Hegseth’s green socks this morning on Fox & Friends Weekend.
I consider myself to be truly Irish, and by truly Irish, I mean I’m a drinker. I drink Guinness for St. Patrick’s Day! I’m enjoying a Guinness Extra Stout right now. Join me in a toast to the Irish!
My corned-beef and cabbage meal came out absolutely divine. The brisket came out so tender it fell apart, the potatoes tasted smooth in texture and perfectly acceptable to the taste-buds. I didn’t cook the cabbage for too long, watching and simmering it slow for the best results. My nanny used to over cook it, or over fry it in her iron skillet until it lacked the soft green and took on a pale, lifeless, almost unappetizing shade of green. Zombie green. However, she was famous for using hot sauce in her cabbage. The spicy red color was appealing, and the smell would make our saliva glands work overtime. My cabbage, though made similar, maintains a slight crisp per cabbage leaf. I’ve found that that crisp helps when reheating it as leftovers. Will it be tonight’s snack, or tomorrow’s lunch?
Something else we did today was we sat and watched a Disney Channel original movie, “The Luck of the Irish”. I haven’t seen that since I was a teenager, and the first time I ever actually watched the movie, I was in fact my daughter’s age now. I never gave it a thought before that I would sit and watch that same movie from my teen years with my teenage daughter. Time really has passed.
Now, for the remainder of the evening, our house is going to smell of corned-beef and cabbage, I’m going to continue drinking my Guinness Extra Stout until it’s gone, and I’m not complaining about either. I love the Irish dish, but I normally only cook it once a year–on St. Patrick’s Day–but I’ve somehow managed to better it every year. I also don’t drink Guinness often, so I enjoy it when we do.
Anyway, here’s to another St. Patrick’s Day, and to toasting it with Guinness!