Hi there. Happy St. Patrick's Day! It's been a while, but I'm back. I took a much needed break to rest. During the hiatus, I traveled to the British Virgin Islands and made a huge career change - I'm now working at the corporate office of Lizard Thicket, an Atlanta-based clothing boutique. Check us out online. We just released some adorable things for Spring! The first day of Spring is this Wednesday, so be prepared to bust out your mint and peach (they are the hottest colors of the season).
It's been so long since I had the time to make a Sunday night meal and as it's St. Paddy's, I made the traditional Corned Beef and Cabbage in honor of Adam's Irish heritage. I grew up on this dish and remember many Sunday afternoons eating it after church. I wanted to update the recipe so I turned to the Pioneer Woman's website, Tasty Kitchen. The site is full of fabulous recipes and I used my own spin on it. Although it takes about 4 hours to cook, it's easy and delicious. Enjoy!
Corned Beef and Cabbage
prep/cook time: 4 hrs; serves 2
Ingredients
- corned beef (I purchased one at Whole Foods big enough to serve 2)
- water
- 1 tbs dijon mustard
- 1 tbs yellow mustard
- 1 tbs spicy brown mustard
- 1/4 cup brown sugar
- 1 head of cabbage, quartered
- can serve with roasted red potatoes
Directions
Place corned beef in a dutch oven and add water until the meat is fully covered. Bring to a boil on stovetop, then reduce to a simmer on low. Simmer for 2 hours. Mine started floating after about 15 minutes of simmering, so I had to add a burger press to weigh it down...you want the meat to be submerged in the water the entire time. While that is cooking, mix the three mustards and brown sugar together in a small bowl.
After 2 hours, cover a jellyroll pan with foil and place corned beef into the pan. Add several ladles of corned beef broth from the dutch oven into the pan - this is called a "wet bath". Baste the meat with the mustard mix and place in the oven on 275 degrees for 2 more hours. Baste with mustard mix half way through. Add a third layer of mustard mix, then turn the oven to broil and (watch the meat) for 2-3 minutes. Don't let it burn.
To cook the cabbage: when there is about 30 minutes left on the corned beef, bring the beef broth in the dutch oven to a boil and add the quartered cabbage. Add salt to taste.
Once corned beef is cooked, cut thin slices against the grain and serve with cabbage. Drizzle any leftover mustard mix over the slices.
It's so easy and yummy!!!! I hope you enjoy making and eating this as much as I did. Happy St. Patrick's Day!








































