{What We're Eating} St. Pat's Style...

I make corned beef and cabbage once a year around St. Patrick's day. Probably not the healthiest dish I fix, but Spencer looks forward to it every year and it's a holiday so who cares?!!


Corned Beef and Cabbage
1 corned beef (it comes in all sizes, already brined and with a seasoning packet)
1 head green cabbage
8 small red potatoes
2 Tbsp mustard (any kind will do)
1/2 cup brown sugar
1 tsp cloves

In large stock pot place corned beef, water (about 2 inches above meat) and seasoning packet. Bring to a boil then reduce to low and let simmer 2 1/2 hours.  Take meat out of water, place in baking dish and pat dry....Don't throw out the water!! On fat side, rub mustard over meat. Combine brown sugar and cloves then sprinkle/pat over the same (mustard) side. Bake in 375 degree oven, sugar side up,  for about 20-30 minutes, until brown sugar is dark brown. While corned beef is baking, bring stock water back to boil and place cabbage (cut into wedges and secured with a toothpick) and quartered potatoes into it. By the time your meat is done, your cabbage and potatoes should be too!! Drain your veggies and serve with slices of corned beef. If you're like us, we make the leftovers into sandwiches or corned beef hash...mmmmmm mmmmm goood!