Corn Beef 'n Cabbage for Good Luck in 2012 or Just because We Like It!!

Corn Beef 'n Cabbage is one of the traditions for New Years Day as are black eyed peas and many more great dishes depending on your heritage.  At home we never had corned beef or black eyed peas, just the cooked cabbage.

After I was married I was introduced to corned beef at Shapiro's Deli In downtown Indianapolis and I was hooked!!  They since have an additional location on far west 82nd street which I have visited with just as much delight as ever. 

This year I cooked the corned beef in the oven at 325 degrees as it sat on a rack with about an inch of water added to the bottom of the low flat pan I used.  I sprinkled the fat side up piece of beef with about a tablespoon of pickling spices and covered it with a lid.  It was cooked for 50 minutes a pound of meat (it was a 4.5 lb. roast) and uncovered the last 30 minutes.  

After roasting I leisurely set it aside on a platter and covered it to reabsorb it's delicious juices while I removed the rack, added cabbage, potatoes, carrots, and onions to the remaining broth and added additional water to almost cover.   A sprinkling of coarse salt and freshly ground pepper was all that was necessary to complete the seasoning.

This boiled vegetable medley was set to a good simmer over medium low heat for about 30 minutes with a loose fitting lid.  By the time it was half way finished cooking the meat was sliced thinly across  the grain and a no fuss, easy on the cook, New Years Day feast was at hand.  We accompanied the meal with rye bread and fresh fruit and chocolates for dessert.  It was a feast!!

One thing I would like to add is that corned beef seems to shrink a good bit regardless of the cooking method.  I am confident it has to do with the curing.  It appears to lose a good third or more of it's volume so when planning a meal you might want keep that in mind,  especially if you are planning for leftovers to enjoy Rubens or corned beef sandwiches.  I would judge we had about 2 1/4 finished meat from a 4.5 pound volume packaged flat cut corned beef.  Also the curing liquid is counted in the weight of the package you are buying.  This is my observation over the years and various cooking methods I have used.

Panini Me!! Cuisinart Griddler Makes for Excellent Pressed Sandwiches!!

Roast Beef 'n Swiss with Horseradish on Seeded Sourdough Rye!!

Santa "hubby" left me a shiny new Cuisinart Griddler under the tree (the panini maker all over TV lately).

What a treat it has proven to be.  Not that I couldn't always have made them.  I have enough Lodge skillets and a Lodge cast iron weight to use as a panini press to boot!

This appliance is the neatest thing I have seen lately though and seems really "no fail" to me.  We enjoyed roast beef panini on sourdough rye with horseradish and Swiss last night and I am looking forward to a hot ham with French mustard American cheese and apple slices for lunch today!! With a bit of luck I will remember how to use the camera and take a picture!!  I am certain we will be enjoying corned beef in Rubens too.

I am also pleased to report I am just using a drizzle of olive oil rather than a glob of butter on the bread prior to placing the sandwich into the press.

The cooking plates snap right out and wash up easily unlike some earlier versions of griddles and grills.  You just need to let them cool about 30 minutes.  Cheese that has oozed onto the grilling surface just pops off as it cools and hardens.   After you have selected the process you are using and set the temperature the appliance preheats and lights a green light to indicate it's readiness.  After placing the sandwich to be cooked on the grilling surface you just shut the top and hold down firmly for 30 seconds, release, and set the kitchen timer for 5 minutes.  This is the part I really enjoy.  I go sit down and relax until my panini is done and don't have to mess with flipping or burning it.  The bread is toasted crisp, the meat and cheese hot, and it is delicious.  Thanks to my honey of a hubby.

Happy New Year!!!

Brian and Molly ring in the New Year!!

We got the cutest photos and videos of our grandchildren last night saying "Hello" and Happy New Years.  It made me count my Blessings yet again.  I have not yet learned to take the photos or videos off of the i-phones we just got to be able to share them!!

I want to thank every single one of you who visit this blog.  You really can't imagine how tickled I get to read your comments or to see the numbers of folks who click on each day to take a look!!  Please know my sincere thanks and appreciation goes out to you.  I would have never dreamed in a million years that I, me as a grandma of 60++ years would be clicking away on a computer or snapping photos about the things I have always done just routinely.  The things my family did as a way of life.  And sharing old stories about those ways.

I just heard on the news that in 200 years physicists say we will be able to take an elevator to outer space and that our toilets will analyze our urine when we go to the bathroom and tell us 10 years ahead of time what diseases we will likely be contracting!!! UNBELIEVABLE.  But then I remember our first tiny black and white TV and butchering our own meat and hand milking our cow and shaking cream in a gallon jug until it turned to butter because we didn't have a churn!!! Now my TV takes up a whole wall and folks get meat in plastic trays and may have no idea from wince it came. 

So as we step a bit closer to an unknown and over the top future my resolution is to be good and kind and patient with each other always giving the benefit of the doubt if possible.  This is my single resolution this New Years Day.