St Patrick's Day is James' favorite holiday. Or so he says.It's not the green beer, or cheerful shamrocks or even the hint of pots of gold he loves, it's the corned beef.
He doesn't really like turkey and barely turns his head for a juicy roast prime rib. So while others wait gleefully for Thanksgiving and Christmas, James waits for spring. James was away working on the 17th this year and missed our family tradition of glazed corned beef with buttered potatoes, so tonight on his first night home it's St Patrick's Day again.
I'm sure it's not traditional but I long cook my corned beef in the crock pot (partially covered with water) along with two quartered onions, two bay leaves, 12 peppercorns and 12 whole cloves for about 10 hours on low. When the meat is cooked through I drain it and lay it in a baking pan covered in a glaze of one cup jelly or marmalade (I usually use orange marmalade but tonight I had apple jelly), four TB brown sugar and four TB of Dijon mustard. After 30 minutes at 375º one of James' favorites pops out of the oven with crispy sweet bits of glaze surrounding super tender spiced meat.
Our untraditional traditional dinner just a little bit late.