corned beef and cabbage

one of my food bloggie friends made this a few weeks ago

in celebration of her friend

an actor

and his new show

mike and mollie

which is adorable, by the way

if you watched it

did you happen to notice paula deen's possible future daughter-in-law... as the trampy sister?

bless her heart

back to the point..if i can find one

cooking underwriter's post

(she makes a roasted version)

reminded me that i really like cabbage that is cooked with corned beef

soft and buttery, it is truly perfect

the best part?

hubster will eat my portion of the beef in hash and sandwiches

i thought i would be really fancy and corn my own brisket

and found a great recipe from alton brown

but then saw that i had to find saltpeter

huh?

 yeah...i thought the same thing

i didn't want to buy it

so i purchased an already corned beef

which probably has some very bad things in it

but i closed my eyes and soldiered on

Corned Beef and Cabbage
(printable recipe)

3-4 lb corned beef or brisket if you are d.y.i.-ing it

1 large head green cabbage--cut into thin wedges, leaving the core intact

7-9 small yukon potatoes

cold water to cover the brisket

little packet of pickling spices that come with the corned beef (optional)

this is so simple. take a large pot, place the corned beef in it and cover with water to about 2" above the top of the meat. bring the pot to a boil and then immediately, reduce the heat to a simmer and cover.  the meat will take approximately 50 minutes per pound.  about 45 minutes before the meat is planned to be finished, layer top the corned beef with the cabbage wedges and potatoes. make sure the potatoes get immersed in the liquid.  when the meat is fork tender, remove from the liquid and let sit covered for 30 minutes.  you can continue to cook the potatoes and cabbage if they aren't done to your liking.  

slice the corned beef against the grain and serve with the veggies and hot and spicy mustard.

and perhaps some irish soda bread

i am linking to tuesday night supper club

and 

tasty tuesdays

had i made my own corned beef, i would link up to

hearth and soul which has some amazing food, you should check it out 

Tuesday Night Supper Club--Guest Hostess

We have a guest hostess for tonight's Supper Club

(if you want to be a guest host, please email me at christy@luciagrace(dot)net)

Her name is Julie

and she doesn't have a blog of her own

but she is a follower

and a mom, wife, daughter, sister and an entrepreneur

who makes and eats dinner

so she qualifies

This recipe has passed through the generations of women in her family. It has been revised by each hand either for convenience, or as matter of taste.  Her Gran used a cut of meat as sturdy as the Michigan winter--pork shoulder. But her mother, a Californian found tenderloin more readily available.  Julie added a young person's touch with a can of beer to tenderize the meat--she says).  A new generation, a new approach.

This recipe is simple and delicious

pocket book friendly

and a one pot meal

so to our guest hostess and the women who came before her

thank you for this delicious recipe

and for breaking bread with us

Pork Tenderloin and Potatoes
pork tenderloin
4 potatoes-peeled and cubed
4 carrots--peeled and sliced
1 stalk celery--sliced
1 onion cut into dice
1 tomato cut into dice
1 bay leaf
4 cloves of garlic--minced
2 sprigs of parsley--chopped
dried thyme
2-3 cups chicken broth
1 can of light beer
Rub the tenderloin with a bit of olive oil, then gently rub in the garlic, and sprinkle with salt and pepper.  Let it marinate in the fridge for a couple of hours or overnight.  About an hour before you are going to cook, pour the can of beer over the tenderloin and allow to marinate in the fridge.
Heat the oven to 350 and place the tenderloin in the center of a large casserole dish.  Place the potatoes, onions, celery, carrot, tomato, parsley and any remaining garlic around it.  Pour enough chicken broth in the pan to just cover the bottom, no more than halfway up the dish. Sprinkle thyme over the tenderloin and veggies to your taste.  Bake for approximately 1 1/2 hours until meat is cooked through and potatoes are soft.  Season to taste with additional salt and pepper.

EAT UP!