Thursday, March 17, 2011
Happy St. Patricks Day
We changed up our standard St. Patrick's Day feast just a bit. This year we used Robert's Beef again. Instead of the brisket we tried the round cut. I think it is bit leaner but still provides a great finished product. It makes wonderful sandwiches the next day. Another change was in the the making of the side dishes. Instead of boiling, we baked the potatoes with a little olive oil. The cabbage was blanched quickly in boiling water and both potatoes and cabbage were topped with a drizzle of lemon butter. I believe this method added an acid counterpoint to the rich salty beef. Not shown in the photo was a side dipping sauce made by adding a wee teaspoon of horseradish to about half a cup of of creme fraiche. Have a fun and safe holiday!