St. Patrick’s Day always reminds me of corned beef, and even though people keep saying corned beef and cabbage is an American-made dish to celebrate the holiday (I guess along with green beer) I still love to eat this dish once a year. I mean, I am an American so it’s no skin off my back whether this is an authentic Irish dish or not.
This isn’t a dish I made from scratch. I basically visited the deli section of the Pasta Shop at the Rockridge Market Hall near my home and purchased their Niman Ranch corned beef at $19.99 a pound (O’blarney!) and I got some cabbage and steamed it instead of boiling it. I steamed it with some of the corned beef juice and did the same with the corned beef to warm it up before eating. I also served it with some roasted fingerling potatoes, of course!
I had such a hard time finding a head of cabbage that I ended up having to buy shredded cabbage in those salad pre-packs. I guess a lot of people are making corned beef and cabbage tonight! Hope you’re having a nice plate of corned beef and cabbage along with your green beer on this St. Patty’s day!
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3 comments:
Hey Chef Ben, was it good? It sounds bland, but I didn't grow up eating it.
I had mixed feelings about the Niman Ranch corned beef. The texture was great, very tender, broke up easily with my fork. But the taste was a bit bland. It wasn't totally bland, but not as salty as I typically like it. I guess that's healthier, but I figured the bland cabbage would counteract any saltiness from the corned beef. Too bad I didn't have any leftovers, though, because my favorite is corned beef hash!
ooh, yeah sounds delicious!
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