I’ve been GREEN all my life – I’m pretty darn Irish, that is. Great Grandpa Poppy emigrated over from the Emerald Isle, through Ellis Island, all on his own at the age of nine.
I grew up knowing, without a doubt, the adornment of green on St. Patty’s Day was still not quite enough. Without a speckle of green and a leprechaun smile, a pinch was headed your way. But, with a bit of extra red for the day in addition to the clover green, a big juicy kiss on the cheek was surely more than just a pot of gold at the end of the rainbow!
With the luck of the Irish at home, I can only remember having traditional corned beef and cabbage just once. I was not a fan. Fatty, slimy, smelly – not something that would appeal to a child.
I’ve dedicated myself to expanding my horizons, trying new things and revisiting things of the past.
Sunday night called for an adventure both forward and back – the idea of something old, with a twist of something new – Brined Brisket and Cabbage for two!
Apparently, corned beef is really just brined brisket.
I purchased the brisket pre-brined, planted it in the slow cooker for the day, roasted some red potatoes, braised a bit of green cabbage, and feasted with Irish delight.