I posted recently on my running blog about realizing I need to eat more meat. That post was about a month ago and the truth of the matter is, I probably haven't been that much better about eating meat more. Maybe 1x per week more. That still means I am eating meat/fish only 3 days a week. Not so good. Even in France I was limited to little meat because often times the main offerings had gluten in them. I probably managed to eat meat 4 times while I was there, which by all accounts is comparatively pretty fantastic.
The problem is not that I don't like meat. I do. Just like the problem is not that I don't like cookies (gluten free of course). If you put them in front of me, I will eat it and probably a fair amount. Thus, meat or even cookies for that matter (speaking of which I have managed to eat 4 small teff peanut butter cookies today already, someone stop me!) don't tend to stay around very long. On top of that, my grocery of choice Rainbow grocery, does not sell meat. Thus, I usually don't want to make a second trip to another store to get meat. I shop at Rainbow because I am primarily a fruit and vegetable eater and Rainbow provides the most local organic produce you can find outside of a farmer's market. I love fruits and vegetables more than cookies and meat combine. But I also know I need to eat more meat. Thank goodness for St. Patty's Day.
As I mentioned in yesterday's blog, I was making Gluten Free Irish Soda bread (and cookies magically got made as well) to compliment a slow-cooked corned beef brisket. I love corned beef brisket. My favorite time of year is around St. Patty's day because corned beef brisket is readily available, it is one of my more favorite cuts of meat. Plus, it is an excellent excuse to make my mom's horseradish sauce (1 part fresh prepared horseradish, 1 part dijon mustard, 2 parts sour cream).
The soda bread was a hit with my diners, sucked down as both appetizer and dessert (with a little left for breakfast). The brisket was outstanding though. Starting at 4pm, I turned the oven on to 300 degrees to preheat. Meanwhile, I put my large Dutch oven on the burner and put the brisket in with it's brine and spices. I added 2 fresh bay leaves. Then I covered it with enough water to have about 2 inches of water above it. I brought it to a boil, skimmed the gunk off the top and put the lid on, then straight into the oven. I let it cook for 3 1/2 hours.
Meanwhile, I did other things, got stuff done, wasted two hours, then went back into the kitchen to put together the mustard-roasted potatoes. I used the mix of ingredients from this recipe, but problem was, I was already using the oven and it was at 300 degrees not 400. Thus, I decided I would slow roast the potatoes on the very bottom rack and when I took out the corned beef, kick up the temperature to 425 to get some crisp on them.
The potatoes roasted for an hour and when the corned beef was tender, I pulled the Dutch oven out, put it back on the burner, removed the meat and covered it tightly with foil. Then I cranked up the heat on the stove and threw into the cooking liquid a half head of green cabbage cut into wedges. Cooked that for another 15-20 minutes while the potatoes, now at 425 and on the middle rack of the oven, crisped. Wham bam, done delicious.
It was all really good. To serve I put the cabbage on a serving plate with the meat sliced on top. I had people spoon cooking liquid from the meat over the top of their food for additional kick. While I tend to think that the horseradish sauce is what brings me to the table, everything was incredibly flavored, dang near perfectly cooked and awesome.
(P.S. sorry the pictures aren't as awesome as I would like, no natural lighting by dinnertime, even with daylight savings time!)