HAPPY ST.PATRICK`S DAY !!!!!!
An Irish Man sitting in the pub with his wife and he says, "I love you."
She asks, "Is that you or the beer talking?"
He replies, "It's me talking to the beer."
CORNED BEEF AND CABBAGE
What's more Irish than a traditional recipe for corned beef and cabbage? Serve with mustard or horseradish if desired."
3 pounds corned beef brisket with spice packet
10 small red potatoes
5 carrots, peeled and cut into 3-inch pieces
1 large head cabbage, cut into small wedges
Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.
HORSERADISH CREAM SAUCE
I have made this every year for St. Patrick's Day. It goes great with Corned Beef and Cabbage and works well on steak sandwiches too.
1/4 cup mayonnaise
1/2 cup prepared horseradish
2 tablespoons Dijon mustard
3/4 cup heavy cream, whipped to soft peaks
1 pinch white sugar, or to taste
salt and black pepper to taste
Stir the mayonnaise, horseradish, and Dijon mustard in a bowl until evenly combined. Fold in the whipped cream, then season to taste with sugar, salt, and pepper.