Thursday- Corned Beef

Adapted from a recipe submitted to AllRecipes.com

Chef’s Notes : If you’re looking for an authentic Irish-American dish, look no further! SmithCale and I agree that corned beef is the cut of meat that you really can only make so good. Be sure to cut it across the grain and REALLY thin. But, like I said, any meat that smells like bread while cooking because it’s cooked in Guinness is a win/win.

Plan of Attack:

1. Season meat

2. Cover in beer

3. Cook for 2 hours 15 minutes

Ingredients for 8-10 servings:

2 ½ lb flat cut corned beef

One spice packet (included in package)

½ C brown sugar

12 oz bottle Guinness

Instructions:

1. Preheat oven to 300 degrees

2. Wash and pat dry meat

3. Place in a oven-safe dish the appropriate size and rub both sides with seasoning packet & brown sugar

4. Pour Guinness over the meat

5. Cover with foil

6. Cook for 2 hours and 15 minutes

7. Allow to set for 5 minutes

8. Thinly slice & enjoy!

So while chopping the cabbage I nearly hacked off the tip of my thumb.

I looked down and saw that I can cut all the way through my thumbnail, and it was game over.

Whenever there is blood involved calmness and I separate.

But, I've done this too many time (not quite this bad), that I know to yell curse words loudly to alert SmithCale. Yell Answer that I'm not OK, and go sit down and wait for him to super glue to tip of my thumb back.

Our dinner still turned out great, but thumbs down for thumb slice!

Not only am I icing my bruised right foot, left calf and buttocks from running I will also be icing my thumb.

So no, I will not get up, SmithCale, to get you anything! :)

Food for a Great St. Patrick's Day!

the SupperSmiths, forging one meal at a time