Happy St. Patrick's Day! ♣
Mar. 17th, 2007 01:49 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
grizzlyzoneI have to work tonight, but that's not stopping me from making corned beef and cabbage.
I go for the simple cooking methods. I've got the corned beef in the crock pot, fat side up. On top of that, quartered savoy cabbage, red potatoes and some tumbled carrots with a loaf of Irish Soda Bread on the side. Everything should be ready in a few hours.
UPDATE: Dinner was wonderful. I do have a way with corned beef, I must say.
I used the savoy cabbage as I liked the greener color and crinkled texture, and because Chef Dan Eaton, the chef on News14Carolina, said that it was milder tasting than regular cabbage. Milder tasting seemed like a good thing and the texture was so much nicer. The individual leaves weren't as thick and as coarse as ordinary cabbage. I'd recommend it. Yum!
I go for the simple cooking methods. I've got the corned beef in the crock pot, fat side up. On top of that, quartered savoy cabbage, red potatoes and some tumbled carrots with a loaf of Irish Soda Bread on the side. Everything should be ready in a few hours.
UPDATE: Dinner was wonderful. I do have a way with corned beef, I must say.
I used the savoy cabbage as I liked the greener color and crinkled texture, and because Chef Dan Eaton, the chef on News14Carolina, said that it was milder tasting than regular cabbage. Milder tasting seemed like a good thing and the texture was so much nicer. The individual leaves weren't as thick and as coarse as ordinary cabbage. I'd recommend it. Yum!
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no subject
Date: 2007-03-18 02:55 am (UTC)no subject
Date: 2007-03-18 03:17 am (UTC)It all fit into a cup-sized container.