Join Megan Haney as she discusses all the details of a mouth-watering St. Patrick's Day menu. She shares why she loves to cook braised meat and why it is a great option when inviting guests to your home. Megan talks about how she finds inspiration for her cooking by utilizing her local library and its vast collection of cookbooks. We even drop a hot tip about a new cookbook. You'll hear why you need a recipe binder and what must-have items to splurge on when you are starting your own kitchen. Stay tuned to find out about Amazon Warehouse shopping and a podcast that will help your attitude toward cleaning. We're so glad you're here! (Visit www.comeoverfordinner.com for recipes, product links, and more!)
Corned Beef Brisket
Servings: 6-8 (By Megan Haney)
1 corned beef brisket (approximately 3-4 pound chunks; cut if larger than this in order to fit into pot)
6 medium carrots, peeled and cut into large chunks
1 green cabbage, cored and cut in wedges
Topping: ¼ cup brown sugar ¼ cup orange juice 1-2 tablespoons prepared mustard 1 teaspoon cinnamon (Heat in small saucepan to dissolve brown sugar then keep warm until needed.)
Serve with: Mashed potatoes Irish Soda bread https://onedadskitchen.com/tag/americas-test-kitchen-soda-bread/ Honey butter or Kerrygold butter Chocolate mint dessert
Directions for Beef Brisket:
1. Place meat and spices from packet into large pot. Add just enough water to cover. Bring to a boil; reduce heat and simmer on low 1 hour per pound. Skim off what rises to the top. Remove meat when it is tender and a small piece pulls off easily, saving water to cook vegetables. Remove the meat to a warm platter (fatty side up) and cover. Let stand while vegetables cook or keep warm in oven at 325°. (Beef can be cooked ahead of time and heated on cookie sheet with wire rack and covered well in foil. Don’t pre-cook vegetables.) Add glaze to top. Can broil 1-2 minutes at very end to caramelize glaze.
2. Skim off fat in the simmering water to a place you like it (I often take half away). Strain it through a fine mesh sieve into another pot. Add carrots and cook for 10 minutes, covered, or until crisp tender. Add cabbage and cook uncovered for an additional 10-15 minutes. Take vegetables out when crisp tender.
3. Slice meat thinly across the grain and serve with cooked vegetables and mashed potatoes.
Sing St Patrick’s Breastplate at some point to celebrate this hero of the faith :)
Servings: 6-8 (By Megan Haney)
Ingredients: Kosher salt 5-10 pounds red potatoes, half peels removed, then quartered Kerrygold butter Additional salt, if needed Pepper Milk, half & half, or cream, cream cheese, sour cream, or buttermilk, optional
Directions for Mashed Potatoes:
1. Salt water very well with kosher salt. Taste water. It should taste salty. Boil until fork-tender. Drain water. (For 20 pounds of potatoes, use about 3-4 tablespoons kosher salt.)
2. Shake pot with lid on over heat to dry out potatoes for about 30 seconds. Let steam out. Turn off heat, mash, and add Kerrygold butter and whatever other fat you desire such as milk, half & half, cream, cream cheese, sour cream or buttermilk.
3. Alternatively, just dry the potatoes out and melt a ridiculous amount of butter in them, that way you can ladle on some of the cabbage and carrots and the cooking liquid will sop up into the potatoes.
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