The Rancher and I met and married in nine months flat. Nine and a half months after that, Ranch Baby came on the scene. Almost eight months later, here we are coming up on another holiday. My point is, in a whirlwind of changes and major life events, development of simple traditions can be put on the back burner. I’ll probably never be the “tradition enforcer”, I’m just not that particular, but I am fond of the idea of creating great memories through building traditions with my little family. I’m going to digress a bit, so if you want to skip right to the amazing Corned Beef Brisket recipe I intend to share, be my guest.
For the bulk of my 20’s, St. Patrick’s Day revolved around the three B’s – bars, beers, and basketball. This might sound familiar to you.
In fact, 2007 almost did me in. My good buddy E and I were living in Washington, DC. Our Cougs were in the Tournament. That is the St. Patrick’s Day we remember as the day our Cougs ended their season in the second round with a double-OT loss to Vandy. March doesn’t get madder than that. E is an accomplished home-baker, so we had some of her Guinness Chocolate Cake (via Nigella Lawson) to help absorb our beverages and sorrows later. Go Cougs, anyway!
All of this to say, I’m happy to have those times, but I am excited to shift my energy to new St. Patty’s Day pursuits. The main focus of my quest to set up our tradition is to find the perfect recipe for the traditional Corned Beef Brisket meal.
And, I nailed it. On the first try.
When I broached Corned Beef, Rancher was like, “I’m not really a Corned Beef person.” This always sounds like a challenge to me. Real Irish people, or Corned Beef and Cabbage purists might take issue with this recipe’s added flair, but I’d argue that this isn’t just Corned Beef for non-Corned Beef people. The recipe comes from Beefitswhatsfordinner.com. All of the recipes on BIWFD.com are triple tested to ensure they taste great and are easy to reproduce. You can find the same recipes on our local site wabeef.org, in fact here is a list of a dozen Corned Beef recipes for the choosing.
I chose the Dijon-Glazed Corned Beef with Savory Cabbage and Red Potatoes off a hot tip from my beef commission compatriot who made it for a KOMO News segment last week.
It does not disappoint. Really just a few additional ingredients and the compatible cooking method (simmering and roasting versus the wholesale boil) makes this Corned Beef dinner superior to the usual.
Yes, that’s Coors Light. See my green friend Yoda for the explanation. The recipe doesn’t actually call for beer, but feel free to swap the H20 for any kind of beer you like. You won’t be sorry.
So, the beef is really just a brisket (see beef cuts chart) that has been brined in a traditional salt and water solution. Brining your own? It takes about 5 days. I salute you. Maybe next year for me.
The highlights of the recipe are 1. The delicious horseradish and onion topping for the roasted cabbage and potatoes. Do as the recipe says, and your veg will be perfectly roasted at the same time your Brisket is fork tender.
2. The ridonkulously easy Dijon and Marmalade glaze. WARNING: you can’t un-know something like this. Do it, and you’ll never be able to go back to the plain version.
And the gratuitous mid-carving shot.
I’m so excited that I found our new St. Patrick’s Day traditional meal. The verdict from The Rancher was, “this is way better than I expected” and additional self-service helpings. And it found it’s way into breakfast the next day, which is pretty tradition-licious, too.
What’s your favorite St. Patrick’s Day tradition? Share for the good of the order and put me to shame!