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Irish eyes are smiling! Saint Patrick's Day is March 17th, which also just happens to be Corned Beef and Cabbage Day. There's nothing like a good spread of Irish food.

If you are not up for cooking a corned beef brisket, you should should consider Beef Braised in Guiness or Irish Soda Bread.

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Enjoy this Texas Cooking recipe and have a great week!

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Corned Beef and Cabbage

You do not have to be Irish to fully enjoy this satisfying, home-cooked Irish traditional dish. We made ours using a 4.5-pound brisket that had already been corned, which we purchased at our local supermarket. The rest is easy, just make sure you have a large enough pot.

Remove the corned beef from the brine, and discard the brine. Rinse the brisket thoroughly in cold water, and allow the brisket to soak in fresh water while you prepare the remaining ingredients.

Ingredients:
  • 1 corned beef brisket (4 to 5 pounds)
  • 1 bottle of beer (optional)
  • 2 cloves of garlic, cut in half
  • 1 onion, rough chopped
  • 1 carrot, rough chopped
  • 2 stalks of celery, rough chopped
  • 1 tablespoon peppercorns
  • 4 sprigs of thyme or 2 teaspoons dried thyme
Preparation:
  • DO NOT ADD SALT.
  • Place the brisket in a large pot or Dutch oven with the beer and enough water to cover by 1 to 2 inches. Add the above ingredients and bring to a boil. Immediately reduce the heat to a low simmer and cover. Cook for 2 to 3 hours or until the brisket is fork tender and pulls apart easily. Smaller thin briskets may take less time, but at least 1 hour.
  • When the brisket is cooked, add to the pot whatever vegetable sides you like. I would suggest 2 or 3 potatoes, 1 cabbage wedge and 1 carrot per person, plus leftovers. If you don't have enough room in the pot, you can remove the corned beef at this time and allow it to rest in a very low oven set to warm while you cook the vegetables.
    • Cabbage wedges
    • Partially peeled new potatoes
    • Peeled carrots cut into 2-inch pieces.
  • Cook for an additional 20 minutes, or until potatoes and carrots are cooked to desired doneness. Remove the corned beef to a serving platter, and allow it to rest for 10 minutes before slicing. If you are using old-style, home-cured corned beef, slice it thin. It will be a little stronger in flavor, and a little saltier and more dry than you may be used to.
  • Serve with a good bread, lots of mustard, and plenty of beer.

Note: This recipe comes from an article by Chef David Bulla, Corned Beef Cowboys.

Kitchen tools you'll need:Dutch oven, Mixing Bowls

Lone Star List

Here are 10 things that caught my eye this week!

  1. Houston Livestock Show & Rodeo begins this weekend (Feb. 25 - March 17): Houston Rodeo food: Corn dogs, cotton candy, and calories galore.
  2. Foie Gras Hot Dog: The New State of Chilaquiles in Austin, Texas (or, what a long, strange trip it's been) - GREAT PHOTOS!
  3. Austin Monthly: How to Eat Like an Austinite - Become a Regular!
  4. KUT: World's Largest Spring-Fed Swimming Pool Reopens At Balmorhea State Park .
  5. M Delish Boutique: Make Your Own Mustard!
  6. Fort Worth Weekly: Baking for Glory: A Southlake housewife hits the big time on the Food Network.
  7. Food & Wine: Some of the Best Texas Barbecue Is in Los Angeles - Andrew and Michelle Muñoz of Moo's Craft Barbecue have gone from pop-ups in their East L.A. backyard to their insanely popular Smorgasburg tent, and they’re only getting started.
  8. The Ringer: King Kong Bundy Was Larger Than Life - Remembering the elephantine, menacing, and thoroughly compelling monster.
  9. Houston Choronicle: Houston-area suburbs see large uptick in feral hog population.
  10. Maps Maps Maps! I enjoy just staring at this giant map of North America (PHOTO)

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