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.
At the end of February each year I faithfully thaw out a nice big roast- I use either a brisket or a heel roast (both are delicious). Starting in February has the added benefit of making spring seem that much closer, since I consider corned beef on St. Patty’s Day a spring meal. The process is rather simple. First, I make the brine, then put the beef and the brine in a big plastic bag so the entire beef is covered with the brine liquid, and then put that in a bowl. I set the bowl in a corner of my refrigerator. Every few days when I think of it, I turn the beef onto a different side. The morning of St. Patty’s Day, I take the beef out and proceed with a crock pot recipe. By supper time the house smells delicious, and I know I’ll have not only a wonderful dinner but plenty of delicious leftovers for the next few days!