Chapter Two

 LOOK WHAT I FOUND...

I was going to save this post for the weekend but this beautiful "silkie" jacket is flying off the shelf at Anthropologie. It will be GONE soon so better check it out... follow the links below.

"SILK" JACKET   Anthropologie  $118.00
NECKLACE   Nordstrom  $28.00
HANDBAG   Dillards  $248.00

AN IRISH FEAST...

Corned Beef and Cabbage (baked!)

Recipe from... http://www.simplyrecipes.com/recipes/corned_beef_and_cabbage/

Corned Beef (baked)

• 3 lbs corned beef (in package)
• 10 whole cloves
• 1/4 cup hot sweet honey mustard
• 2 Tbsp brown sugar

Cabbage (sautéed)

• Olive oil
• 1 medium yellow onion, chopped
• 1 cloves garlic, minced
• 1 large head of cabbage, sliced into 3/8-inch to 1/2-inch wide slices
• Salt

METHOD

 

Corned beef can be very salty, especially when baked. To remove some of the salt before cooking, cover with water, bring to a boil, discard the water, add fresh water and bring to a boil again, discard the water again. Then proceed with the directions.

1 Preheat oven to 350°F. Drain the corned beef from the package and discard the spice packet. Lay corned beef, fat side up, on a large piece of heavy duty, wide, aluminum foil (you may have to get creative with the way you wrap the beef if your foil isn't wide enough). Insert the cloves into the top of the slab of corned beef, evenly spaced. Spread the top with the hot sweet honey mustard. Sprinkle brown sugar over the top.

2 Wrap the corned beef with foil in a way that allows for a little space on top between the corned beef and the foil, and creates a container to catch the juices. Place foil-wrapped corned beef in a shallow roasting pan and bake for 2 hours. 

3 Open the foil wrapping, spread a little more honey mustard over the top of the corned beef, and broil it for 2-3 minutes, until the top is bubbly and lightly browned. Let rest for 5 to 10 minutes, then place on cutting board and cut at a diagonal, across the grain of the meat, into 1/2-inch thick slices.

Serve immediately.

Cabbage Sauteed

 

1. Heat 2 Tbsp olive oil on medium high to high heat in a large wide pot or saute pan. Chop the onion and cook for several minutes and add the garlic.

2. Add a third of the sliced cabbage, sprinkle with a little salt and stir to coat with the oil and mix with the onions.  Spread out the cabbage evenly over the bottom of the pan and do not stir until it starts to brown. When the bottom is nicely browned use a metal spatula to lift it up and flip it, scraping the browned bits as you go.

3.Once the cabbage in the pan has browned on a couple of flips, add another third, mix it in with a little more olive oil and follow the same process. Add the remaining third and repeat.

Serve with baked corned beef and fluffy mashed potatoes.