OK, so St. Patrick's Day isn't exactly a friendly holiday for those eschewing yeast. Let's face it: it's a beer-soaked bacchanal with no room for the yeast averse at the pub. Luckily, there's still room for us at the table. Irish cuisine is actually quite suited for those cleaving to meat and veggies. There's Shepherd's pie, bangers and mash, and of course the quintessential corned beef and cabbage. If you can pass up the temptation for Irish soda bread and a Guinness, you can still partake in the Irish pot of culinary gold. I celebrated last night with an uncured corned beef purchased at Trader Joe's. Preseasoned with peppercorns, bay leaves, and other spices, it only hits shelves around St. Patrick's Day. It's super easy to make: just put it in a pot, cover with water, bring to a boil, then reduce the heat and let it cook until fork tender (2 1/2-3 hours). I paired it with some of those gingered carrots and roasted asparagus for the requisite touch of green. Who knew boiled beef could be so tasty?
No comments:
Post a Comment