This isn't the usual "World of M" topic, but here goes!
Happy St. Patrick's Day! It is my first one here in the Boston area where there are of course...a lot of Irish people. All the local Irish Bars have bagpipers and other traditionl Irish folk bands playing today, and have throughout the weekend as well.
One year ago today we were having our going-away party in LA and preparing to move here! We arrived here on April 1st after 3,000 miles in the car with Cowboy, my stressed out kitty. We proceeded to live in a hotel for two months until moving into our current home.
Its almost Spring and the snow is melted. St. Patrick's Day '08...I suppose we should go with the local tradition and have a boiled dinner!
Here's a recipe...
(New England boiled dinner is a one pot dish consisting of corned beef, cabbage, carrots and potatoes. It is a traditional Irish-American dish to celebrate St. Patrick's Day.)
- 1 (5 1/2 pound) corned beef brisket
- 2 large onions
- 15 small white (Irish) potatoes
- 10 carrots, cut into 1 inch pieces
- 2 heads cabbage, cored and cut into wedges
- Rinse the beef brisket under cold water, and place in a large pot. Add enough water to cover the roast by 6 inches. Peel the onions, and place them in the pot with the roast. Bring to a boil, and cook for about 30 minutes at a rolling boil. Reduce heat to medium-low so that the water is at a gentle boil, cover, and cook for 3 1/2 hours.
- Remove the lid from the brisket. Remove onions, and cut into wedges. Return them to the pot. Add carrots to the pot, then place the cabbage over the roast. Place the potatoes on top of the cabbage. Place the lid back on the pot, and cook for another 30 minutes, until potatoes are tender. The potatoes should be immersed in the water by now, but if not, keep the lid on so they can steam.
- Remove the vegetables from the pot, and place in a separate serving bowl. Keep the corned beef in the pot until ready to slice and serve because it dries out quickly.