No, I’m no Irish, but I certainly like St. Patrick’s Day. It’s a big excuse to eat fat and salt and wish for luck (that you’ll survive the meal mostly) and dress silly (at least at my house). It’s also a good night to share with friends, since you’ll be making so much food and only do it once a year.
Actually I do make a healthier version of the traditional meal. First I start with appetizers that are green – snap peas, edamame, celery, green beans etc. The kids get into this and it’s a great way to get them excited about veggies. As for the corned beef and cabbage…I never really understand why people boil the meal. Tradition? The cabbage is sweeter when sauteed with a bit of olive oil. The meat is easier and quicker to cook by roasting. And the flavor is so much better.
Here’s what I do…
4 lb. corned beef brisket (brined from the butcher)
2 tablespoons honey
2 tablespoons dijon mustard
Mix the mustard and honey together. Use it to coat the meat. Go right over the black peppercorns and other seasonings on the meat (of if you have a spice packet, mix with mustard).
Place meat on rack over roasting pan with 1/2 cup water in bottom of pan.
Roast approximately 2 hours or until thermometer reads 150F.
I also made Irish Soda Bread.
And Spinach Hummus.
And Cabbage with Apples.
Oh, yeah…and brought zucchini bread to share with my daughter’s preschool. Along with edamame, which she picked because it was green.
I’m done being Irish for a bit. I’m tired and full. Plus my sister (the vegan) comes to town today, so we put away the meat. Erin Go Braugh.