|March has a special place in my heart, of course everyone is Irish for a day, but March 19th is the feast of Saint Joseph. As you read in my book, that was an important day in my family. So as we celebrate the feast of two great Saints, I wish you all a day of good food and blessings.
Corned Beef and Cabbage
5 lbs. corned brisket of beef
6 peppercorns, or packaged pickling spices
3 carrots, peeled and quartered
3 onions, peeled and quartered
1 medium green cabbage, quartered or cut into wedges
Melted butter (4 tablespoons)
Place the corned beef in water to cover the peppercorns or pickling spices (in supermarkets, these often come packaged with the corned beef). Cover the pot or kettle, bring to a boil, reduce heat and simmer 5 hours or until tender, skimming occasionally. During the last hour, add the carrots and onions and cover again. During the last 15 minutes, add the cabbage. Transfer meat and vegetables to a platter and brush the vegetables with the melted butter. Serve with boiled parsley potatoes, cooked separately.