Vegetarians - Look away quick!
G doesn't eat meat but I still do. I find it difficult around holidays to avoid traditional meals. At Thanksgiving, I always want to cook a turkey. St. Patrick's Day is coming up soon and I'm feeling the need to have corned beef.
My ancestry is mixed. A little German, a little Scottish but mostly Irish. We always cooked corned beef for St. Patrick's Day when I was growing up. It was not cooked in G's household. I cooked it a couple of times early in our marriage but it never became a tradition in our house. It was easy to give up when G became vegetarian. But there has been that little nagging in the back of my mind in March that it is time to cook corned beef.
I tried it a couple of years ago. I bought one of the major commercial brands and boiled it up as my mother cooked it. Yech! It was so fat and salty. I decided to write it off. But the March nagging persisted.
Metropolitan Market is a local market which has a great selection of choice meats, fish and seafood. I love to shop at the Queen Anne branch during my lunch break. I was shopping last week and noticed that they had Market House Corned Beef. Market House is a small local company that brines their own corned beef. In Seattle, it is considered the best local corned beef and they provide corned beef to many of the local restaurants. I found a small piece and decided to give it a try.
I cooked it on Sunday. The package recommended baking it at 300 degrees covered in a pan with 1/4 water for 3 - 5 1/2 hours. My piece was rather small so I cooked it just about 3 hours.
I cut off a small piece after cooking. Oh my goodness, it was so good! It was not salty at all with a nice spicy taste. I couldn't stop snacking and finished off about 1/4 of it.
Today I had a great sandwich made with whole wheat bread, mayo, horseradish and dijon mustard. I maybe able to get a second sandwich off the small piece I bought. But my craving hasn't been satisfied. I'm making another trip to Metropolitan Market for another piece to cook next week.
For more information on the history of Market House - here is an article from the Stranger newspaper. If I have inspired you to try some yourself, you can order it up until around March 12 from Made in Washington.