The Heralding of the Green

Vintage Saint Patrick's Day Postcard

The Old Weir Bridge in Killarney

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While the original Saint Patrick's Day was scheduled so as not to interfere with the Easter Holidays, how appropriate it should be in the Early Spring when green buds and shoots are appearing for the first time of year in many parts of the world.

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It is not hard to see why the color "green" would come to represent the Irish, with Ireland so long known as "The Emerald Isle." An early Irish flag was all green with a golden harp in the center long before the green, orange and white tri-colored flag of today.

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"Everyone has some Irish in them on Saint Patrick's Day," I have been told time and again. Perhaps it is so, perhaps the prospect of green beer ~ and even a river which is dyed green in Chicago each year for the holiday ~ is too inspiring and alluring for anyone to admit they do not have at least a "smidgen of Irish" in their blood.

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Chicago River dyed green ~ 2008

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But no matter if they admit to being "even a little" Irish or not ~ or good-naturedly pretend to be for this happy holiday ~ it is very few people who can turn down an invitation to a good hearty Saint Patrick's Day meal. Corned Beef of course, being the choice of many.

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A Corned Beef dinner is a necessity in our home at this time of year. While we have tried many variations, we have found a favorite in Glazed Corn Beef Brisket, a hand-written recipe discovered years back in an old family recipe box.

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Served with boiled herbed new potatoes and steamed baby carrots, it brings dreamy visions of the Emerald Isle and a cozy stone cottage overlooking the Irish Sea. With a "secret ingredient" or two added by the "master chef in residence," we admittedly have it sometimes more than once a year, especially in the Spring.

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It should be started a day ahead of time, with the preparations on the actual day of serving being a generally easy endeavor. And if you didn't have your Corned Beef on the actual Saint Patrick's Day ~ well, it's never too late. May the road rise up to meet you ...

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Happy Saint Patrick's Day!

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Glazed Corn Beef Brisket (started a day before serving):

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• one Corned Beef Brisket, 8 t0 10 pounds
• 2 to 3 large sweet onions, quartered
• 1 teaspoon salt, or to taste
• 1/2 teaspoon freshly ground pepper
• 1 large clove garlic, peeled and crushed
• whole cloves

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Mustard Glaze (made the day of serving):

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• 1 cup dark corn syrup or dark honey
• 2 tablespoons prepared mustard

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A Day Ahead of Serving:

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Place the Corned Beef Brisket in a large stove-top heavy kettle or pot (with lid) and add enough water to cover. Add the onion quarters, salt, pepper and garlic. Bring to a boil with pot uncovered. Reduce the heat and cover and simmer for about 4 to 5 hours or until the corned beef is tender.

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Remove the Corned Beef Brisket from cooking liquid, discard liquid. Stud the Corned Beef Brisket with whole cloves and wrap the Corned Beef Brisket well. Place in refrigerator and refrigerate until the next day.

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Day of Serving:

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Make the Mustard Glaze for the Corned Beef Brisket. In a small saucepan, combine the dark corn syrup or dark honey and mustard. Bring to a boil, reduce heat and simmer for about 8 minutes, stirring a few times to prevent sticking. Let cool.

Remove the Corned Beef Brisket from the refrigerator and unwrap. Trim any excess fat from the Corned Beef Brisket and place on rack in a broiler pan. Brush the Corned Beef Brisket liberally with the Mustard Glaze and broil about 5 inches from heat for 10 minutes, brushing the Corned Beef every 2 to 3 minutes with the Mustard Glaze.

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Serve with boiled new potatoes and steamed baby carrots, use any additional glaze as sauce for the vegetables, if desired. Recipe serves 8 to 12 and makes great left-overs.

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