Slow Sunday: Irish-American Style

Corned beef and cabbage seems to be the first choice for Americans celebrating St. Patrick's day. Two years ago when I was in Ireland I couldn't wait to indulge in two Irish meals: Traditional Irish Breakfast and corned beef and cabbage. While I didn't go one day with out my Irish breakfast of one fried egg, a slice of bacon (think Canadian style with out the smoke), a halved tomato, beans, black pudding, and sausages, I couldn't find corned beef and cabbage anywhere or on any menu!

When I asked locals from Dublin to Galway about where to find this delicious meal, they all gave me a chuckle and said it may be popular in the U.S. but not necessarily in Ireland.

I'll be honest, as excited as I was for an Irish breakfast it was probably the only meal in Ireland I enjoyed, except for the beans, black pudding, and sausages, so really the only thing I ate was the egg, tomato, and bacon.

I'm not sure Corned beef and cabbage is really all that Irish, but is sure is tasty!

I cheated slightly with this recipe. I bought a Boar's Head corned beef brisket which was already been brined in salt, then it came with it's own seasoning package of coriander, bay leaves, all-spice seeds, and some other goodies.

Corned Beef and Cabbage

1 Boar's Head 1st Cut Corned Beef Brisket- approx. 3 lbs. uncooked
12 bite size red potatoes, whole
5 large carrots, peeled and chopped
1/2 large peeled onion diced
1 medium cabbage, cut into wedges

Remove corned beef from bag and place in uncovered Dutch oven, with spices up. Cover with 2 inches of cold water. Bring water to a boil. Reduce heat, cover, and allow to simmer slowly for 2 hours. Add vegetables and continue to simmer with lid on for 1 hour, or until meat is fork tender and vegetables are done.

Equipment:
Dutch oven

Slow Sunday 1

Sunday is a funny day of the week. I think of it as the ulitmate relaxation day. It's also a family day when my husband and I enjoy hanging out at home and resting before our hectic weeks begin. Sunday nights are usually spent at the kitchen table discussing improvements on the house, upcoming appointments, or travel. What pulls my Sundays together is food; a chance for me to try out new ideas and a day dedicated to taking my time. Slow Sundays.

Tonight I made an outstanding dinner and invited my friends over to share. This is a classic recipe which won a big thumbs up from my husband Jeff. I get a lot of requests for repeat meals and this is always on the top of the list.

Cabernet Pot Roast

1 3lb. Chuck Roast, trimmed and cubed
2 slices bacon diced
2 carrots diced
2 celery stalks diced
1 large onion diced
2 c. Cabernet sauvignon
1 c. beef stock
3 tbsp. corn starch
2 Bay leaves

Salt and pepper to taste

3 carrots sliced
3 large potatoes diced
1 10oz bag of frozen peas

Start with one 3 lb Chuck Roast.

Trim all the fat and cut into bite size pieces (not too small otherwise it will turn into mush).

Season chuck roast with salt and pepper then Brown and set aside.


Brown 2 slices thick cut diced bacon. Render the fat then add in 2 stalks celery diced, 2 carrots diced, 1 large onion diced. Cook until tender.



Add chuck roast back to pot. Stir in 4 tbsp. Cornstarch and two Bay leaves.



Stir in 2 cups good Cabernet Sauvignon and 1 cup veal stock or beef stock. (This particular time I used store bought stuff b/c I didn't realize I had run out).



Place in oven at 300 degrees for two hours.

After two hours add in 3 large potatoes (bite size), 3 carrots sliced, and 1 10oz bag frozen peas.

Place back in oven for another hour or until potatoes and carrots are tender (but not mushy!).

Mahlzeit!

Equipment:
Chef knife
Porcelin coated cast-iron dutch oven