As usual this year I am making Ceo Maidin cocktails and Corned Beef and Cabbage. Above is the first cocktail being made, and below is the Corned Beef simmering before the vegetables are added.
The big difference this year is that I brined our own brisket this year. It has been 10 days in our refrigerator. I purchased juniper berries for the first time for this recipe, but more interestingly I bought saltpeter. This was hard to find and required ground shipping so thankfully I had a good head start on that search. I am probably on some federal list now for buying it. Hopefully our corned beef turns out great this year!
Happy Saint Patrick’s Day everyone!