It is the marvelous month of March. The month where the days get longer,
new green dazzles the landscape and I get this strange inner stirring to cook
corned beef and cabbage. I do not
know where this stirring comes from; perhaps growing up Mom always cooked one
at this time of year. All I know
is in my mind it sounds so tasty, I spend hours cooking the beast and every
year, for 15 years, it turns out basically horrible. John actually laughs when I announce I am going to cook
one.
I have left no leaf unturned in my pursuit. The first few years I bought the
fool-proof variety from the store.
You know the ones that all you do is add cabbage, potatoe the spice pack
and follow the directions.
Apparently these are not completely fool proof. When I cook these I end up with
okay flavor but the texture is completely wretched. I don’t understand how spongy and tough can coexist. Part of it could be caused by my
inability to ever fully comprehend slicing across the grain.
After these debacles I actually lived under the delusion
that I might be more successful doing one from scratch. I know, I know, if I couldn’t cook the
idiot variety, I don’t know what made me think I could be successful going
pro. And by pro I mean Alton Brown
pro. The short version of
the recipe, you make a brine and soak a brisket in it for 10 days in the
fridge. Yes, raw meat in the
fridge, soaking in a brine, created by yours truly for 10 days. The miracle after this one is that John
and I are both still alive.
So this year I have a new improved plan. My aunt gave me a recipe book from
America’s Test kitchens. I have
been busy writing down recipes all morning for a grocery list (I am sure I
won’t cook half of them, but I am always optimistic when making my list). Anyway, I came across a speedy recipe
for corned beef hand pies. It
calls for deli corned beef.
I am not even supposed to heat it on the skillet, just stick it in the
prepared purchased pie dough with other pre-managed ingredients.
I have a really good feeling about this. I think this could be the year we end
up not having to order pizza! Or,
it is the year my family finally makes me sign a contract never to bring corned
beef back in the kitchen again.
One thing about cooking that yo9u should have learned from your mother is that brisket is best done is a slow cooker. If you want to go gourmet http://www.foodnetwork.com/recipes/food-network-kitchens/slow-cooker-corned-beef-and-cabbage-recipe.html I think that the turnips would be good....or if you want easy http://www.foodnetwork.com/recipes/food-network-kitchens/slow-cooker-corned-beef-and-cabbage-recipe.html
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