Wednesday, March 12, 2008

St. Patrick's Day

Surprise your family this year on St. Patrick's Day with a traditional corned beef brisket! Serve it with a horseradish cream. (Whip some heavy whipping cream and fold in a tablespoon or two of horseradish.) I love this dish. My Mom made it for us almost every year on St. Patrick's Day. She would serve it with cabbage, boiled potatoes, and sometimes even Irish soda bread. (Incidentally I never really cared for Irish soda bread. I always serve rolls.)

INGREDIENTS

  • 1 (5 1/2 pound) corned beef brisket
  • 2 tablespoons pickling spice
  • 1 large orange, sliced in rounds
  • 2 stalks celery, sliced
  • 1 large onion, sliced
  • 1/2 cup cold water
  • 6 tablespoons margarine, divided (except I used butter. I hate margarine. YUCK!)
  • 1 large head cabbage, cored and sliced
  • 1 cup Golden Delicious apples, cored and quartered with peel
  • 1/4 cup cold water

DIRECTIONS

  1. Preheat the oven to 300 degrees F (150 degrees C). Line a 9x13 inch roasting pan with aluminum foil, leaving enough extra extending over the sides to cover and seal in the roast.
  2. Rinse the brisket, and pat dry. Rub with pickling spice, and place in the prepared roasting pan. Arrange celery, orange and onion slices on and around the roast. Pour in 1/2 cup of water, and wrap aluminum foil up over the roast tightly, making sure the ends are sealed.
  3. Bake for about 4 hours in the preheated oven, or until meat is tender.
  4. About 45 minutes before the roasts time is up, heat 3 tablespoons of margarine and 1/4 cup of water in a large pot. Add cabbage and apples, cover, and simmer over low heat for about 30 minutes. Occasionally shake the pot so that nothing sticks to the bottom. Serve with remaining margarine and sliced corned beef.
I was in the mood for something way more naughty that boiled potatoes, so we had Ina's parmesan smashed potatoes instead:

3 pounds red new potatoes, unpeeled
1 tablespoon kosher salt, plus 2 teaspoons
1 cup half and half
1/4 pound unsalted unsalted butter
1/2 cup sour cream
1/2 cup freshly grated Parmesan
1/2 teaspoon ground black pepper
Place the potatoes and 1 tablespoon of salt in a 4-quart saucepan and add cold water to cover. Bring to a boil, lower the heat and simmer covered for 30 to 45 minutes, until completely tender. Drain.

In an electric mixer with paddle attachment, mix the potatoes for a few seconds to break them up. In a small saucepan, heat the half-and-half and butter. Add them slowly to the potatoes, mixing on the lowest speed. The last quarter of the cream should be folded in by hand. Fold in the sour cream, Parmesan, 2 teaspoons salt, and pepper and serve immediately.



I always love to serve a dessert that to me is the epitome of comfort food. Desserts that fall into this category for me are as follows: rice pudding (Lion House recipe), bread pudding with vanilla sauce, and Magleby's buttermilk pie. I am such a dessert tease. You suckers are going to have to be satisfied just looking at this pie because I can't give out the recipe! I got it from a member of the Magleby family and I don't feel like it's mine to give out. It's delicious. A homemade pie crust filled with a cake-like buttermilk filling, topped with a lot of raspberries and whipped cream.

17 comments:

Jane said...

Katherine, that is not fair! Don't tell me you have that recipe if you can't share it. I have wanted the recipe for the buttermilk pie since the day I first tasted it when we worked at the Courtyard. I have been looking for a recipe that rivals it for YEARS!!!!!!!!!! Can you please make me one and mail it to me? I am so jealous of you right now. And my mouth is watering too. I think I need to make friends with a Magleby.

Jill said...

I ate this at your house and oh my goodness it is too die for. I am glad you posted your recipe, I am going to make it your way this year, I don't think mine was as good as yours.

Sara said...

I did corned beef on Monday - but I took the easy way out, just bought a pre-seasoned corned beef and threw it in the crock pot. I served it with sauteed cabbage. That pie looks so good!

Sheryl said...

You are fabulously inspiring!! I am going to do this. I used to make it when my kids were younger, and they were not cooperative eaters, but I think this year, it should be a hit, especially with your potatoes!! Sure wish we could make that pie!!

Love you!

jayne said...

Any of that dessert lying around that needs to be eaten?? You know where I live if you need to unload it somewhere.......

Jessica said...

Amazing!! I love the Irish celebration--my family are Irish, last name Kelly, and we never took advantage of St. Patricks day. I'll have to pass these on. Thanks!

Danette said...

I'm just not domestic enough to cook that amazing meal. I would be more than happy to eat it if someone made it for me! I'll have to send your blog out to some of my cooking friends and see if I can talk them into having a St.Patty's party. I must admit that it all looks wonderful but I would pass it all up for the dessert!

Brady and Chrissie Broadbent said...

Looks like fun. I will be at Jay's house so maybe we can have a festive meal together.

PS I just watched the wedding video! It is fantastic. I loved it. How did you get heartbreaker to be digital? You need to post that music video. What a crack up!

{cari} said...

My family wasn't real impressed with my corned beef last year. Maybe they'll like yours a lot better. Thanks for the recipe.

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Erin said...

Thanks for posting your corned beef recipe! I remember how delicious it was last St. Patty's day. I am going to miss you guys today at dinnertime. :) Happy Saint Patrick's Day!

Johanna said...

Ryan and I were at Costco on Friday for part of our date night, I know - super exciting, but it was lots of fun...anyway, they had a bunch of corned beef for sale in a cooler by the check out lines. Ryan asked 'who eats corned beef and what is it anyway?' I laughed because I instantly thought of you and your blog. :) Maybe I'll have to educate him on it tonight in honor of St. Patty's Day! :)

Jenny said...

Thanks for sharing Katherine. I'm making this as we speak! I'm sure it will be delicious as all of your recipes are.

Melanie said...

I am so glad you liked the enchiladas you commented about - I'm flattered because I've heard so much about what a phenomenal cook you are from Erin! I'll have to start perusing your blog for some great recipes!

Holly Moore said...

Oh Katherine, that is soo mean!! I guess I'll be coming over to eat with you since you won't share the recipe... See you soon.

Ron and Ginny said...

Hi Darling!
You are such a great cook. The lemon cookies are just like some my Grandma Peart used to make. It is fun to see you and your kids as well as your family blog. I love you.

mulrich said...

Does anyone have the recipe for the buttermilk pie they are willing and able to share? I've been trying to find/reproduce it for years with no success. I'd love to make it for my in-laws over the holidays. I'd be willing to take any vow of confidentiality required.

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