Were already into March, which means St. Patricks Day is right around the corner. Its a day when everyones Irish, and many dinner tables will feature corned beef, a dish thats often trotted out for the holiday and then forgotten. Thats perhaps understandable, because the main course of many St. Paddys Day dinners is less than memorable. But it neednt be that way, according to some of the experts at Walter Stewarts Market.
You have to remember that corned beef needs to be boiled until its fork tender, says Joe Carriera, the New Canaan markets chief butcher. That can take a good four hours. Less than that, and the meat will be tough and chewy. Halfway through that time, toss in a batch of carrots and potatoes, and youll have yourself a perfect Irish dinner.
All that cooking means corned beef will shrink more than many meats, so be sure to allow more when selecting a cut and buy about three-quarters of a pound per person, says Carriera. And Jamie Mezes chimes in with a secret he learned from a chef. Use half club soda in the liquid, he says. I dont know why, but it makes the meat extra tender.
Dont want to spend all that time cooking? Carriera suggests going to the deli department and buying corned beef sliced for sandwiches. Steam it for five minutes, and its ready to eat, he says, adding that a nice hearty mustard is a necessary accompaniment.
Stewarts will also have corned beef alternatives in its prepared foods department, which is led by Ireland native Lilly McAlinden. Well have vegetarian shepherds pie which is just delicious, and bangers and mash [sausage and potatoes for the uninitiated]. Well have them for lunch on St. Paddys Day, and in the prepared foods department all that week.
So whether youre Irish born and bred or Irish just for a day, you can eat like a True Son of Erin's at Stewarts.
Click here to follow Daily Voice New Canaan and receive free news updates.