A Day For Celebration / Recipe you can not miss.

So today is a bright and sunny day. Already hitting 50+ degrees. But you know what they say about Colorado, if you don't like the weather wait 5 minutes and it will change. So the scale is moving again so I am down another 4 pounds this week. Getting closer to breaking past my 400's. 

Just a quick reminder about the Walk A Thon. If you have not sponsored anyone take a minute and click on the link above an take this chance to support a great cause or if you are local register to walk with me. It is $25 online registration or $35 the day of the walk. Come on and jump on the band wagon. 

So with St Patty's day coming up I thought a good ole Irish recipe would hit the spot so here you go:

Corned Beef with all the trimmings

Here, the traditional Irish meal of corned beef and cabbage is supplemented with turnips, carrots, and boiled potatoes. Serve it with a loaf of freshly baked Irish soda bread.

The Martha Stewart Show, February Winter 2009

Yield Serves 8

Ingredients

For the Corned Beef

• 2 quarts water
  
• 1 cup coarse salt
  
• 1 tablespoon pink curing salt
  
• 1/2 cup sugar
  
• 1 teaspoon coriander seeds, crushed
  
• 1 teaspoon mustard seeds, crushed
  
• 1 teaspoon black peppercorns, crushed
  
• 1 cinnamon stick, crushed
  
• 4 dried bay leaves, crushed
  
• 8 whole cloves
  
• 5 pounds flat-cut beef brisket
  
• 1 medium onion, halved
  
• 1 medium celery stalk, halved
  
• 1 medium carrot, peeled, halved
  
• 1 pound baby turnips, peeled, trimmed
  
• 1 pound baby carrots, peeled, trimmed
  
• 1 medium head cabbage, cut into 8 wedges
  
• 1 pound small red potatoes
  
• Dijon mustard, for serving
  

Directions

1. Make the brine: Bring water to a boil in a large pot. Add salts, sugar, and spices; remove from heat, and stir until salts and sugar dissolve. Let cool.
2. Make the corned beef: Place brisket in a nonreactive container just large enough to hold it. Pour cooled brine over meat. Place 2 small plates on top to keep meat submerged; cover, and refrigerate for 2 weeks.
   
3. Rinse brisket; discard brine. Place in a large pot. Add enough water to cover by 2 inches. Add onion, celery, and halved carrot, and bring to a boil. Reduce heat, cover, and simmer until very tender, 3 to 3 1/2 hours.
4. Set a steamer in a large saucepan. Add enough water to reach the bottom, and bring to a boil. Add turnips. Reduce heat, cover, and steam until tender, 8 to 10 minutes. Transfer to a bowl. Repeat with baby carrots, steaming 10 to 12 minutes. Add to turnips.
5. Transfer corned beef to a cutting board. Tent with foil, and let rest for 30 minutes. Discard remaining solids from broth, then bring to a boil. Add cabbage and potatoes, and simmer until tender, about 25 minutes. Add turnips and carrots, and cook until warmed through. Transfer vegetables to a platter; reserve broth.
6. Trim excess fat from beef. Slice thinly against grain, and transfer to platter. Serve with broth and mustard.
   

Cook's Note

On "The Martha Stewart Show", Martha added 12 sprigs of fresh flat-leaf parsley and coarse salt to the recipe. If you would like to use parsley and salt, simply add them in step five along with the cabbage and potatoes.

 So I hope you remember to wear some green and have a great day.


Just want to give a shout out to Tami who is the Walk A Thon Captain for my team. We met last night at the closet give away the clinic sponsors. I also got some great clothes, to my surprise fit quite well.


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Have a great day

May the Lord bless and keep you always.

Tom