1. Corned beef is pretty easy to make, it just takes a loooong time.
2. When you prepare dinners ahead for the week, you get to do things like go to a free jazz concert at the library on a school night and still
3. At a jazz concert at the library, when the adults have finished laughing at the wise-cracking guitar player, your 4-year-old will most likely say "That's HILarious" in her perfect little outside voice.
4. Umbrellas do not make good toys on windy days.
5. I am able to run (when my child is heart-broken...see #4), I just choose not to.
6. When you haven't run for, well, ever, some part of your body will hurt at some point in the hours following the running event.
Happy St. Patrick's Day, Paleo-style...
Reuben in a Bowl
This was my first corned beef brisket ever. I was sharing with a friend (as I sat in her kitchen watching some ribs in her oven) that meat intimidates me. It's getting better since I have introduced a thermometer to my kitchen, and with practice I can now tell by touch when a steak or porkchop is done to my liking. But I am still a bit intimidated--part of it is that meat is expensive and you don't want to mess it up. This was a pretty big gamble on my part with this $10 brisket.
I cooked the corned beef for about 4 hours on Sunday while I prepped some other dishes for this week. I baked it in the oven at 350, covered with foil for about 2 1/2 hours then uncovered for about 1 hour more. It still wasn't tender enough so I covered it again and baked it for 30 more minutes or so. Then I packed a layer of brown sugar on top and broiled it until the sugar got crusty. Whew, it worked--it's tender and moist. It is pretty salty (but okay with the dressing and cabbage, it's not overpowering). The next time I cook corned beef, I may boil it or soak it to get some of the salt out before roasting.
In case you are curious, here is what else is on the agenda this week...
Double Pork Stuffed Apples
Sweet Pepper Poppers
Baked Chicken with Spinach and Artichokes
Whisky Glazed Carrots (this is my absolute favorite recipe right now...you HAVE to try it!)
Oh, and a few more things we've learned...
7. My children like raw carrots, not cooked (or over-cooked as the biggest insists on telling me. Repeatedly.)
8. We learned that there is no answer but the truth when your super-smart-and-very-literal-six-year-old asks "Well, how do the baby rabbits get out of the mother's stomach if the doctor doesn't cut them out?"
What have you learned this week?