It was St Patrick’s Day – so of course we wore green and ate corned beef and cabbage; even though he wasn’t a canonized saint and we aren’t Catholic. But hey – tradition.
We were at our post-coffee yoga hangout Friday talking about our upcoming weekend on when I got the urge for corned beef and cabbage – I had put zero thought into it before Friday morning. I was telling the story about how I ended up with four pressure cookers, so of course I wanted a pressure cooker recipe. Mike Vrobel is my go-to for this kind of thing, so I jumped on his Dad Cooks Dinner blog. Sure enough – here was a recipe. Mike has experimented with lots of methods and I was delighted to be the beneficiary of his hard work.
It couldn’t be much simpler. Corned beef, cabbage, carrots, an onion, and a stalk of celery.
Cut the corned beef into four pieces; quarter the onion and the celery stock. Put those in the pressure cooker, cover with water and cook under high pressure.
Once that was started I cut up some carrots and cabbage.
Carla and her sister Linda went to visit their newest grand nephew – Remy. Since they were hanging out for the day Linda stayed for dinner and we invited John and Karen over. This recipe is so easy for company. While the beef is cooking there is plenty of time to drink a bit and eat some hors d’oeuvres.
“Hey we are celebrating the Irish – don’t we have some Irish whiskey”.
“I’m glad you asked!”
Can you believe that cocktail glass? We got a set as a wedding gift back in 1976 – and I think we still have most of them.
Glass of whiskey and some time on my hands while the beef cooks – might as well take some random pictures.
The reflection of a pendant light in our island countertop.
Oh, I hear the pressure cooker timer. Time to get to work. Quick release the pressure, toss in the carrots and cabbage and cook another five minutes under high pressure. Quick release again, slice the brisket pieces and put it all on a platter.
Dinner is served
This is a great meal – especially considering the small amount of effort that went into it. You don’t have to wait until next March to enjoy this dish. Go for it now! Check out Dad Cooks Dinner to get the detailed recipe.
John and Karen brought dessert; another friend couple has been raving about a great ice cream store – Handles Ice Cream – in Sherwood. Apparently they are a big deal in Ohio and Pennsylvania. They have one store in Oregon – lucky us. The ice cream is so delicious! I may get kicked out of the Portland Hipster Club but I like it better than the local Salt and Straw. Our guests picked up a pint of brownie batter ice cream. If you are having brownie batter ice cream you might as well add a brownie!