Tonawanda News — Welcome to the happy month of March. My calendar tells me that the many events arriving in the coming days will be a great respite after such a dreary winter.
Brighter mornings begin March 10 when daylight saving time arrives.
I hear that St. Patrick’s Day in Youngstown will be the second anniversary of the Very Green Weekend in the village March 16, when participants meet on the corner of Lockport and Main at noon and parade their way to a celebration at Brennan’s Irish Pub.
St. Patrick’s Day dinner is best when served with green beer, of course, and this recipe, which takes only 20 minutes to prepare and a few hours to cook. And that’s no blarney.
Mustard-glazed corned beef and cabbage
1 three-pound piece of corned beef (with spice packet, if included), trimmed of excess fat.
1 12-ounce bottle pale ale or light beer
1 medium onion, halved
2 cloves garlic, smashed
2 bay leaves
1 1/2 pounds small red potatoes, halved or quartered, if large
1 small head green cabbage (about 1 3/4 pounds cut into eight wedges)
3/4 cup whole-grain mustard
1/4 cup packed light brown sugar
2 tablespoons cider vinegar
Place corned beef in a large pot. Add the beer, onion, garlic, bay leaves, 1 1/2 cups water and the contents of the spice packet (if included), and bring to a boil. Reduce heat and simmer, covered, until tender and easily pierced with a fork, 2 1/2 hours.
Heat oven to 375 degrees. Transfer the beef to a foil-lined baking sheet. Add the potatoes and cabbage to the pot and simmer, covered until the vegetables are just tender, 10 to 15 minutes.
Meanwhile, in a bowl, combine the mustard, sugar and vinegar. Brush the beef with three tablespoons of the mustard mixture and roast until the sauce has thickened and set slightly, 12 to 15 minutes.
Transfer the beef to a cutting board and thinly slice. Serve with the vegetables and remaining sauce.