As a person of Irish heritage, I always feel a little treacherous admitting this, but honestly I don’t really like to drink Guinness. Still, once a year I do consume a bit of Guinness to celebrate St. Patrick's Day—not in a pint glass, but in Nigella Lawson’s dark, moist Chocolate Guinness Cake.
Well, after a week of curing and a whole night in the slow cooker, there's my final plate of corned beef and cabbage. How did it turn out? Very pink, as you can see, thanks to those slightly suspicious nitrates and nitrites. (I figured one plate a year can't hurt too much.) Read on for the rest of my thoughts, and the final outcome of my little corned beef experiment.
When I was little, my mother had a tea towel with a map of Ireland on it, and the map was crammed with family names so you could find which county your ancestors came from. For St. Patrick’s Day she used to tuck that towel into a basket and fill it with wedges of Irish Soda Bread, but I never cared for the bread—I just liked the game of finding our ancestors. Now that I’ve come to appreciate the unusual sweet caraway flavor, I’ve also learned there are as many variations on the recipe as names on that towel.
My home-cured corned beef has been sitting in its brine for a little over a week, and guess what? Tomorrow is St. Patrick's Day, so it's time to pull out the corned beef and get it ready to cook. This is the first time I have ever cooked corned beef (let alone cured it) so this is all new for me. Are you cooking corned beef today or tomorrow? What's your method? I am actually going to split mine up and cook it two ways, for the sake of scientific experimentation.
Good morning! We're getting into the swing of things this morning with a bowl of yogurt and a mug of chai tea, though we're craving steel-cut oats after seeing the image above. What did you have for breakfast today?
I embarked on a meat-curing project earlier this week, starting up a batch of corned beef, which should be ready to be cooked after a week of curing in its brine. I was curious to see how it looks at this stage, so I took a peek.