It will be St. Patrick's Day tomorrow--
If you've never done it before- tomorrow is the best day to make a corned beef and cabbage dinner.
Even if you think you have no cooking skills...YOU CAN DO IT!!!
Start with 1 corned beef brisket, 4-5 large carrots, 1 large onion, and a small head of cabbage. (potatoes can go in with the corned beef or served as mashed potatoes or omitted are your option).
In a baking pan, put the brisket, cut up(cleaned) carrots, and chopped onion as shown in photo.
Add chopped fresh garlic and some basil and coarsely ground pepper over the top of the brisket.
Place 2 bay leaves along side the brisket with the carrots and onion. (As always with bay leaves, must be removed before serving.)
Add water to half way up the brisket and cover with aluminum foil which you will crimp tightly around the edge of the pan.
Bake it at 325 degrees for at least 4 hours.
In the last half hour, cook your cabbage.
Chop one head of cleaned cabbage (discarding the core) coarsely. Place in a large skillet (see photo) and cover with water. Cook about 30 minutes until limp.
Drain off the water (but leave a little moisture in). Add butter, salt and pepper to taste to the hot cabbage.
Arrange on a pretty platter to serve. Offer Dijon Mustard, horseradish as condiments. Maybe add a little mashed potatoes with lots of parsley? And that Irish beer bread and Guiness???