paragiraffe

On Sunday, in honor of St. Patrick’s Day, I made the quintessential corned beef and cabbage. Since corned beef is cured in a seasoned brine, this dish is a snap to make, no seasoning required. Just throw the brisket in the slow cooker with a head of cabbage, your favorite root vegetables, and a bit of water or maybe half a bottle of Guinness. Cook on low for eight to nine hours, and, presto! you’re an Irishman.

I don’t have any particular memories of eating corned beef as a kid, but plenty of episodes involving New England boiled dinner. I’ve never been a fan of beef and potatoes dishes, but as Shaun was set on it, and we are Irish, I was amenable. On Saturday we wandered around the Publix meat section, looking for the corned beef. As a first-timer, I said things like, “Does it come frozen? I don’t even know how this works!” Nope, corned beef is in one of those special, featured cases because it’s usually only carried around this time of year.

The verdict? Shaun loved it, and I say, “Meh.” But I did add pearl onions at Betty Crocker’s suggestion, and they were fantastic.

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