We have never done much to celebrate the birthday of ol' St. Pat around here, so this time we decided to put some corned beef and cabbage on the table. It was a first for us, so a few errors were probably made, but we thought the meal was good. The recipe said to cut the meat in 1/2 inch slices, but when I checked out a few other sites, afterwards, it looks like they could have been sliced more thinly.The cabbage was sauteed a couple of hours prior to the meat being done; so once the cabbage was done, it was transferred into a non-stick skillet and set on low heat. As a result, it came out much darker than anticipated, but the taste was excellent, so we didn't think to much about it.
Continue reading Corned Beef and Cabbage.
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