A Taste O’ The Irish

Denise Gianatasio is a Northport 
Village resident and freelance writer. 
She is a licensed agent at Signature 
Premier Properties, 172 Main Street, Northport 631-754-3600. Denise 
enjoys cooking and sharing her recipes and family stories, as she wants to
inspire a warm sense of home with 
her readers. Please feel free to contact her for any advice you may need at  
dishinwithdenise@yahoo.com.

Happy St. Patrick’s Day! Yes, this 1st generation Italian American is Irish one day a year… March 17th. Although St Patrick died in the 5th century, he has been celebrated in Ireland for more than 1,000 years. It all takes place during the season of Lent, and Fat Tuesday was the start of it all. For the day, Christians had the meat prohibition lifted and everyone could enjoy meat, drinking, dancing, and feasting on the traditional Irish bacon, potatoes and cabbage. Here in the US, we take great pleasure in the day, wearing green clothing, wearing shamrock everything, attending parades, and cooking our once a year corned beef.
    
When choosing your corn beef I like the flat (less fat) not pointed cut of brisket, buy the largest one you can find or make 2, they shrink during cooking. This also makes great leftover sandwiches on rye bread. Make sure it has the packet of seasoning enclosed, trim any fat that you can, rinse, and place in large stock pot with a little olive oil and sear for 3 minutes on each side, add onion and sauté until soft, cover brisket with 1 can of Guinness beer and some water to cover, add spices, parsley, bring to a boil, reduce heat and cover. Cook for approx 2 1/2 hrs, add carrots and potatoes and cook until vegetables are soft, 30 min, then add cabbage cut into wedges and cook for 30 minutes more. Take the brisket out of the liquid and smear top with Dijon mustard, sprinkle brown sugar, a little bread crumbs and lots of fresh pepper, sizzle top under broiler, let the meat cool a bit (easier to slice when cool) and slice on diagonal across the grain, surround with potatoes, carrots and cabbage and add some ladled broth. You can also boil carrots and potatoes separately and mash with butter and parsley.  I buy my Irish soda bread at Northport’s Copenhagen bakery, its the best! Let everyone serve themselves as you proudly sit back watching your family delight in your preparation, relax, and sip your Beer!  “ Top of the Morning and the rest of the day to you and yours!”  “ Let us smile each chance we get” 
Happy St. Patrick’s Day!

     Denise is, Dishin out some Irish Luck to you!  Note this quote!  “ the discovery of a new dish does more for the happiness of the human race than the discovery of a star” 
–  Jean Anthelme Brillat -Savarin

Ingredients:
    6 lb or more Corned Beef… 
          and fresh Irish soda Bread
    Seasoning packet (can add more pepper
          corns, 2 dried bay leaves, mustard seeds)
    Large fresh head of green cabbage
          (buy a tight heavy one that doesn’t 
          smell very bitter)
    14 large fresh carrots peeled and whole 
          if desired
    12-14 Yukon gold potatoes peeled and 
          quartered
    Fresh chopped parsley about ¾ cup
    Olive oil (about ½ cup for sautéing 
          corn beef)
    1 large Vidalia onion diced
    Dijon mustard ½ cup (grey poupon)
    ½ cup or so brown sugar
    1 Guinness beer for the cooking
    1 6 pack for drinking with meal
    Butter for carrots and potatoes
        Salt and fresh ground pepper to taste