Chef Suz

Hello Friends,
Well, I do believe that we’ve finally tapped into..what I hope..is now Spring! Hallelujah!
And what’s better at welcoming Spring than St Patrick’s Day?!? 🍀

Here in the Heartland, we’ve been enjoying warm, sunny days and chilly nights. You know, your typical Spring weather. The trees are blooming and the weeds are rearing their ugly blooms! But, I am definitely not complaining..just not a winter-loving girl, ya know?

So, with this fun, festive Irish holiday…what else is on the menu but corned beef and cabbage, only Chef Suz style! Lol 😉
In case you missed it, I pretty much zhuzh up everything that I create in the kitchen, and this is no different.

I bought a beautiful prime cut piece corned beef that was the flat only. I’ve been preparing this typical Irish dish for many (trust me when I say..MANY) years! This flat cut had a small fat cap on top and the body had zero marbling, it was very lean. This one turned out like butta!

I normally will sear all of my protein that I’m preparing. With this classic..the oven does all the magic.
As per normal, I prepped all my veggies first (the French culinary term Mis en Place is “putting in place”)
It’s truly a Godsend…if you don’t remember anything, please remember Mis en Place…it’s a game changer.
I prepped fresh carrots, turnips, yukon gold potatoes, sweet onions and the obvious..green cabbage.

The flat went into a 6 qt Dutch oven along with the small packet of peppercorn seasoning (trust me, go ahead and add it)! 👍
I added all the veggies on top of the flat, with the cabbage ending on top.
It was hard for me not to add a ton of seasonings like I normally do, but please try and restrain yourself from adding anything extra. It’s perfect in its own right.
The oven was preheated to 325 degrees.
I then added this, what felt like a 15 pound pot to the oven.
My timer was set for a 5 hour cook.
We had made plans with my Grandson and his wife to give them an unexpected baby gift for their 2nd little baby boy who’s due any day.
My cook wound up being nearly a 6 hour cook. Let me tell you, it was ahhhmazing!!

Please try and put this in your meal rotation..it’s definitely a keeper!

Be Happy, Be Well,

Chef Suz