As soon as the last chocolate is gone from the box, my thoughts turn to St. Patrick’s Day. Usually, that’s somewhere around late-day on February 15th, but that non-descript nougat one held on, so I made it to the 17th. Now, I’m all about another 17th. . .March 17th.
Planning for an authentic St Paddy’s day meal is not the sort of thing you want to leave until the day before, or even the week before if you’ll brine your own meat. And, why wouldn’t you?
There are lots of good recipes on the web for corned beef and cabbage (and I’m betting they’ll be even more over the next few weeks, if I know my favorite bloggers), but I wanted to kick off the season by sharing one of my favorite corned beef recipes from Poppy, the co-blogging locavore over at Mixed Greens. Poppy’s recipe for a rustic Corned Beef and Vegetables is simple, if you plan ahead, and all together lovely. A bottle of beer is optional in her brine, but I’m recommending you pour one in. It’s a holiday, after all.