On Sunday we decided to celebrate St. Patrick's Day a bit by having corned beef with cabbage for supper. I may have a smidge of Irish in my family tree, and Landon doesn't think his family does, but he looks sorta Irish, so that counts, right? :) We had fun making the tasty meal, and enjoying it together. The only thing we were missing was a good beer, but we can't buy any in Indiana on Sundays. Oh well, we didn't miss the extra calories.
I have only made corned beef one other time I think, but it was fairly simple. Here's my quick recipe:
Baked Corned Beef with Skillet Cabbage
2 lbs. of corned beef including spice packet
2 T. brown sugar
2 T. balsamic vinegar
1/2 head cabbage, chopped
2 T. butter
1 T. coarse salt
Preheat oven to 350˚ F.
Rinse and pat dry the corned beef, and place fat-side down onto aluminum foil.
Top with spice packet included with corned beef, brown sugar, and balsamic vinegar.
Wrap up the foil leaving some space at the top for steam to collect.
Place wrapped corned beef onto a roasting pan and place in the oven.
Bake for roughly 2 hours.
Unwrap and let broil on high for a few minutes.
Remove from oven and let rest for 5 minutes before slicing and serving.
While the corned beef is broiling, melt some butter in a skillet on medium-high heat. Add the chopped cabbage and coarse salt and sauté until slightly browned. Serve with sliced corned beef.
Well, there you have it. A simple and festive St. Patrick's Day meal.
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