So, now you know why the meat is pink. Which is pretty darn off-putting in my opinion, but what can you do. I have never been a corned beef fan, but as someone recently pointed out to me, sometimes you just have to make due with what you’ve got. This dish for me was just ‘okay’. If I had a brisket, I doubt I would make this again, but who knows. I don’t blame the recipe, I blame my cut of meat. To try to make it as close to recognizable as possible I did trim the heck out of the brisket and rinse it really, really good, which I’m sure helped, but who knows.
I had every intention of making some yummy roasted baby red potatoes my parents brought me from the last weekend at our local farmer’s market and some glazed carrots… but, we are having a heck of a week here at our house. Let’s put it this way. There are four people in our house and I am the only one without strep. Yipee for me. That just means that I get to take care of everyone else who is really sick. So, I was just pretty glad that I ended up making this to begin with. So, you get rice from a bag and some steamed frozen green beans. That’s as good as it gets. Hopefully we’ll get around to those potatoes soon!