Although the weather outside is frightful – not at all springlike, times for family and friends to gather are numerous in the spring. St. Patrick’s Day is probably one of the easier holidays to host since it is a one pot meal, granted one giant pot. I must admit corn beef is not one of my more favorite cuts of meat but I can handle it once a year. My in laws used to cook a smoked shoulder which was more to my liking. We put two corn beef briskets on to boil and then simmer around 1:30 on St. Patty’s day. Friends were coming at six so we peeled and cut up the carrots, potatoes, parsnips, and turnip. We removed the meat and covered it foil and set aside. Into the same water we added the cut up veggies and the quartered cabbage and set them to boil and simmer as well. In the mean time I set the table and got out the vinegar and mustard which are the usual condiments of choice.
When the veggies are fork tender we removed them onto large serving dishes with a slotted spoon and put the meat back in to heat back up for a few minutes. The meat should be sliced with the grain on the bias in 1/4 to 1/2 inch slices as desired. It is easiest to set up a buffet so everyone can select what they want. Clean up is a breeze with the one large pot and a few serving dishes – more time for socializing and watching a little March Madness!
Next time I’ll talk about Easter and Mother’s Day and then summer will be just around the corner!