Happy "15th" Birthday Alexandra!! It's Time For - Corned Beef, A Little History, & A Great Recipe!!

Happy 15th Birthday!! to my daughter Alexandra. Fifteen years ago I was eating Pasta Con Sarde (St. Joseph's Day Pasta), celebrating the Sicilian holiday. (Actually St. Joseph's Day is March 19, but we ALWAYS CELEBRATE THE SUNDAY BEFORE). Lisa doesn't like the Sarde Sauce and she kept telling my Dad all week that she would not be there for dinner. She was right, she had the baby that night at 5 PM, right at dinnertime!

I will never forget Pop bringing me a Tupperware container of pasta to the hospital. WOW! How time flies and what a beautiful daughter we have. FYI: She just made the Varsity Soccer team at Barstow and she's only a FRESHMAN!! Congratulations Baby Doll!!

I am going to be out of town on St. Patrick's Day, so I thought I had better share this recipe with you, before I leave for SPRING BREAK!

Listen to my radio show LIVE!, TOMORROW on KCMO Talk Radio 710, at 11 AM in the morning. We will be LIVE! from the 'Boulevard Brewery', talking "Artisan Beer" and "Corned Beef"!

I guarantee you you will be running out for a beer and corned beef sandwich after the show!

The Oxford English Dictionary dates the usage of "corn," meaning "small hard particle, a grain, as of sand or salt" to 888 AD, and the term "corned beef" to 1621. The Egyptians were the first to 'CORN', as a means of preservation and taught the Romans, who in turn brought this to the British Isles, and finally to Ireland.
(Actually, the Irish used bacon for this dish originally.)

"Corned Beef and Cabbage" was a traditional dish, served for Easter Sunday dinner, in rural Ireland. The beef, because there was no refrigeration at that time, was salted or brined during the winter to preserve it and it was then eaten after the long, meatless, Lenten fast. It is traditionally served on St. Patrick's Day throughout the United States.

My sister-in-law Janine makes THE BEST CORNED BEEF!! BAR NONE!!, and here is a version of her recipe!! It's also the ONLY corned beef my brother Sal will eat!!

St. Patrick's Day "Glazed Corned Beef"

3 lbs. Corned Beef, raw

Glaze
1/2 c. orange marmalade
4 tbsp. Dijon-style mustard
4 tbsp. brown sugar
2 cloves garlic, minced

Place corned beef and seasoning from package in a large pot. Cover with water. Bring to a boil. Simmer over low heat until tender, about 2 1/2 hours. Test for doneness with a fork. Preheat oven to 350 degrees. In a mixing bowl, combine the marmalade, mustard, brown sugar and garlic. Remove meat from pot and drain. Place on a oven-proof dish or pan. Spread glaze over meat to cover. Bake at 350 degrees for 30 to 35 minutes or until glaze is just brown and crisp. Slice meat & serve either hot or cold. It is also great when served with steamed cabbage, boiled new potatoes and Farm To Market Rye Bread. ENJOY!!