Sunday, March 18, 2012
SUNDAY DINNER AT TALLIE'S
When the O'Shea siblings were young, Tallie started out St. Patrick's Day with a breakfast of green eggs and ham, baked up some green bread and spread it with mint jelly. Then they read the popular children's book. Not necessarily connected to anything Irish except all the food was green, and Bernie and the kids thought it was great fun.
Bernie liked to spin tales about their Irish ancestors--though the kids were all adopted so their ancestry wasn't exactly known. Patrick especially related to things Irish and developed a very convincing Irish brogue.
Sunday dinner was traditional Irish corned beef and cabbage--with limeade as the beverage when the kids were too young for ale. (Author's note: I know this is the day after St. Patrick's Day, but wanted in an Irish household, every day is a tribute to things Irish! By the way, this isn't Tallie's recipe, which remains an O'Shea family secret. :)
Dublin Corned Beef and Cabbage
5 pounds of corned beef brisket
1 large onion with 6 cloves embedded
6 peeled and sliced carrots
8 new potaotes, peeled and cubed
Some dried thyme
A bunch of Parsley
2 Heads of Cabbage, quartered
Sauce: half pint of whipping cream
3 tablespoons of prepared horseradish
Boil the beef, onion, carrots, potatoes, thyme and parsley in a pot of water. Simmer for 3 hours. Remove sediment and the thyme, parsley and onion. Add the cabbage and simmer for a further 20 minutes or until the cabbage is cooked. Remove the meat and divide into pieces. Remove and season the cabbage heavily with black pepper.