The Heller Home

Saturday, March 23, 2013

Friday, March 22, 2013

Sunday, March 17, 2013

Ingredients

4 lbs flat cut corned beef brisket
1 (12 ounce) bottles Guinness draught ( make sure you use Guinness draught, not stout as it will turn it bitter!)
1 medium yellow onion, peeled and cut into wedges
3 garlic cloves, minced
1 bay leaf
1/4 teaspoon ground cinnamon
1/8-1/4 teaspoon ground cloves ( to taste)
1/4 teaspoon ground allspice
1/4 teaspoon ground black pepper
1 head cabbage, cut into wedges, rinsed and drained
6 medium white potatoes, peeled and quartered
1 -2 lb carrot, peeled and cut into 3-inch pieces
Directions
1. Rinse corned beef under cold water, and pat dry.
2. In a Dutch oven, or other large pot with a cover, brown corned beef well on all sides over high heat.
3. Pour Guinness over the meat, and add enough water to just cover the brisket.
4. Add the onion, garlic, bay leaf, cinnamon, cloves, allspice and pepper to the pot.
5. Bring pot to a boil and skim off any foam.
6. Reduce heat to a simmer. Cover pot and simmer for 3 hours.
7. Add carrots, then potatoes and then the cabbage wedges to the pot.
8. Cover pot, and continue cooking until meat and vegetables are tender (about 20-30 minutes).
9. Remove meat and vegetables to warm serving platter/dishes, leaving the cooking liquid/sauce in the pot.
10. Over high heat, bring the cooking liquid to a boil, and cook until the amount of liquid is reduced by half (about 10 minutes).
11. Slice the corned beef; serve with the vegetables and the sauce on the side.
12. Note: Corned beef should always be sliced across the grain.

Saturday, March 16, 2013

Friday, March 15, 2013

Ready for some Green Beer!

And some corned beef and cabbage. Last year Todd made it for us and it was so good! Bummer to have to cook it myself this year but I am still looking forward to a nice family holiday this Sunday.

Top O' the morning to you...

Thursday, March 14, 2013

Sara and Jack working on crawling

Look out world, I'm on the move!

Saturday, March 9, 2013

Today was the first saturday that really felt like we were turning a corner on the seasons. Part of that for me is the fresh food that you start to see show up at the Farmer's Market. I love to cook in Spring and Summer for the produce alone.

Today we had Ella over to play with Annie. The girls had a great time together and for the most part the event was drama free. We decorated bunny cupcakes and I was so proud of what care the girls took in making theirs.

The rest of the day was spent at the park, with a nice hot bath and a book, and grilling up a yummy seafood dinner. It's only 6 but we are going to do family movie night and hit the sack!