St. Patrick's Day is near, and I love cooking traditional foods for certain holidays. It's also fun with the girls! Traditions are the best. As you know, I cook with Greener Grass Farms the first Sunday of every month. This month, they gave me a beautiful brisket. March is for celebrating St. Paddy's, and what's the best way to prepare a brisket this month? Corned beef.
Brisket is a cut of meat from the chest, and it's one of my personal favorites. I think most people love brisket, but some might be intimidated to prepare this cut of meat. The brisket sat in a brine for a good 3-4 days. My husband, the smoke master, smoked this cut of meat for nine hours. This step is completely optional. We smoked the meat first for more flavor. After smoking, I cooked the brisket in a dutch oven on the stove top for a few hours with carrots, onions, and cabbage. This brisket was beautiful and lean, and we have plenty of leftovers! Check out my recipe below! Click here to order your brisket from Greener Grass Farms.
STEPH'S CORNED BEEF AND CABBAGE
dairy free, gluten free, grain free, and soy free