Saturday, March 16, 2013
ST PATRICK'S DAY
Being Irish, there is never any question what we will be having for dinner on March 17. Rain or shine, sickness or in health we will have corned beef with potatoes, carrots and cabbage and homemade soda bread.
I always buy a good cut of corned beef and I cook it a day ahead according to the directions on the brisket wrapper. Refrigerate the meat and the broth separately. Remove some of the fat from the cold broth. About an hour before dinner bring the broth to a gentle boil and add carrots and about 10 minutes later add red-skinned potatoes (halved or quartered) and 10 minutes later lay wedges of cabbage on the top and push them down so they are covered with broth. Continue to simmer gently until all the vegetables are tender. Slice the beef and lay on top of the cabbage and spoon some of the broth over the slices. Cover your pot for about 5 minutes or until the brisket is hot. Serve and Enjoy!
I finished up a table runner this week just in time ~~
The embroidery on the center panel was done on my Janome 9500 and the rest of the runner was simple strips. I'm thinking of adding some hand quilting to the center panel to give it more stability. My Hubby really likes this runner, but green is his favorite color!
Wishing you a Happy St Patrick's Day from our home to yours!