I made a very last minute call, while doing my Sunday grocery, shopping to make some corned beef and cabbage, in the spirit of St. Patrick’s Day. Cause everyone is Irish on St. Patrick’s day, right? I wanted to do it from scratch, though there were plenty of ready to make kits, having never tried this before. I got a big chunk of beef and cut it out to a flat slab.
A lovely meat canvas! I smothered it with whole grain mustard and Himalayan pink salt, my attempt to quick “corn” it.
I let the beef chill in the fridge while getting the other stuff together. Time for more marinating would have been good, but you don’t get that when you wait til the last minute! I cut up some lovely cabbage as a bed. Then I added chunks of yams and rutabaga (good subs for white potatoes if you’re looking to be a little lower carb and higher nutrition).
I also added some stewed tomatoes for a little tang.
I nestled the beef in the veggies and then added the liquid.
Some chicken stock and an IPA beer, not to totally cover, but about two or so inches of liquid to braise in.
Cover tightly with foil and bake on 325 for about three hours.
It came out pretty good! I would have wanted some more time to “corn” the beef for a little more flavor development in there, but it was good for a last minute St. Patty’s Day dinner decision!
Unfortunately, it was too late for me in the evening to take the time to enjoy a beer for the pairing when I finally had a chance to sit down and eat!! But that’s what leftovers are for!!