Greg remembered to turn the oven on at noon, and I came home to a house that smelled like corned beef. He had strict instructions – take the corned beef out of the refrigerator upon arrival at the house. Preheat the oven to 500. Walk the puppy. Put the corned beef in the oven and drop the temperature to 225. This worked out very well.
While we had cabbage with the corned beef, it wasn’t your traditional cabbage. I do not like soggy, slimy boiled cabbage. Instead, we buy Cole Slaw mix and sautee it til slightly crisp, with onion and garlic added. Much better than limp cabbage boiled to death.
Of course boiled potatoes were a part of the meal. These were flavored with dill and garlic.
And the meal was rounded off with a loaf of rich, dense rye bread from Clasen’s European Bakery in Middleton. While Irish Soda bread may be the more traditional answer, nothing beats Clausen’s rye bread, and besides, one needs to keep in mind the leftover corned beef on rye possibilities.
We discussed the idea of a glass or two of Guinness, but nothing ever came of it. I think we are getting old.
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Thank you, thank you, thank you! That picture is mouth watering, and served as a perfect example to show my boyfriend (who is British) what North Americans eat on St. Patricks day. I had been looking everywhere. You are the best! Your blog is terrific too, I will be back! Thank you! -Rachael
Wow! That looks wonderful. A friend and I had our annual Irish innoculation at a local pub but I just couldn’t stomach the Guinness. Getting old stinks. Keep posting these great pictures!