Next year, I vow to you, loyal reader, that I will make my own corned beef. I don't know what I was thinking. Fairway had piles of corned beef all sealed up in shrinkwrap, $6.29/lb. We opted for Fairway-made, old-fashioned, barrel brined corned beef, $6.99/lb. But it only takes 7 days to make your own. I just have to mark it on the calendar so I don't forget.
No matter, St. Patrick's day dinner was great. D brought home some soda bread (I wanted to forego the bread this year, but hey, it's yummy), and last night, I slow cooked the corned beef in my slow cooker (Guiness, water, beef, pickling spices, onion, carrot, and celery --> crock pot for 7 hours --> drain --> stick in fridge). When I got home from work this evening, I pre-heated the oven to 350, took the corned beef out of the fridge, and coated it with Dijon mustard. Then I mixed 1/2 cup of panko and 5 tbsp horseradish together and pressed the mixture over the mustard-covered beef. I placed the beef in a roasting pan and surrounded it with fingerling potatoes tossed with olive oil, salt, pepper, rosemary, and caraway seeds. After popping that in the oven, I sliced up the cabbage and stuck it in a soup pot with water (enough to cover it), caraway seeds, half a veggie bouillon cube, and salt and pepper and brought it to a boil. D snuck in a quartered onion. When the cabbage was tender, I turned off the heat and turned up the oven to 450 for about 15 minutes. When the panko topping was browned, I took it out of the oven. I let the beef rest for a bit and drained the cabbage. Sliced beef, boiled cabbage and onion, and roasted potatoes--a wholesome Irish meal.