Happy St. Patrick’s Day all! Hope everyone enjoyed their day whether you went traditional and made Corned beef &Cabbage or just did your regular day-to-day routine.
I on the other hand had a Traditional St. Patty’s meal. Benny and I were invited to go to my boyfriend’s sister’s house with his family, Which was so much fun. I can go on and on about him but I won’t get all mushy…. yet. Let’s get back to the food…
We had a delicious tender Corned beef his sister made. I always am so impressed by Corned beef. It’s a huge hunk of boiled meat with a tiny packet of magical seasoning that brings it to an entirely different level. Then pair it with boiled potatoes and cabbage cooked in that same flavorful liquid the meat was in for hours and all I can say is whooooooohooooo! (I was doing the Irish jig as I wrote that). It was such a fulfilling great day.
Growing up for ST. Patrick’s day I remember one thing that always stood out in my family kitchen from the rest…………………….. do you feel the build up?
It was the Horseradish Mustard & Brown Sugar glaze my parents would brush over top of the Corned beef right before it was done and put it under the broiler just until the brown sugar became caramelized and bubbly. OMG, when I say OMG I mean it. It gives it another depth you wouldn’t believe. *Recipe for glaze below*
- Horseradish Mustard (Emeril’s is the best) or if your fancy pants you can make your own.
- Brown Sugar
- Pour about 1/2 cup of Mustard in bowl and mix with 1/4 cup of Brown sugar.
- Using a basting brush, brush that little hunk of love on all sides.
- Put Corned Beef under the broiler until caramelized about 5 minutes.
Hope you all enjoy this recipe and share it with your loved one’s. Thank you again for vsiting and come back soon. XOXO Jess XOXO