Corned beef is such an easy meal to make that when it goes on sale, generally the day after St Pat's Day, I purchase a few briskets for the freezer and we enjoy a repeat meal another time. What can be easier than tossing it into a pot with spices, usually provided with the brisket, I add more dill and bay leaf, and some tiny boiling onions, water, a can of beer and letting it boil and simmer for hours and hours. Later on, add the potatoes, carrots and last the cabbage which I prefer merely steamed a bit; Jerry wants his more cooked.
Here is a new to me recipe that appeared in today's La Crosse Tribune. If we have enough left overs this could be a follow up meal tomorrow, Panini Reubens non traditional with cabbage and sans thousand island dressing which I do not like anyway.
|Green jadeite rooster|
|Green vase with new green bowler|