March 24, 2018

Even though March is almost over, March’s weather is not! A typical March in Missouri wouldn’t be complete without a high of 65 degrees one day and the next day a high of 25 degrees. In addition to the much awaited “spring,” March also signifies something else for me- Corned Beef Cabbage for St. Patty’s Day! 

While this is one of the more ambitious recipes I do each year, it is so worth it! I simply can't bring myself to buy a corned beef in the grocery store when I raise my own, healthier beef! A few years ago, I googled how to make my own corned beef and as they say, the rest is history. While the process takes time, the actual steps are not difficult. Basically, the beef has to brine for three weeks prior to cooking and serving it. As for the results, let’s just say it’s a family favorite and I have found myself making larger portions each year, so there will be leftovers! This is also one of those dishes that gets better with reheating, so leftovers are quite delicious. 

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