There's Still Time!
We do get a cube each of TP and paper towels, and sometimes another cube of facial tissues or a block of a dozen bars of soap, but those things actually can last us the better part of a year, so we have to think carefully about garage space before making such purchases. The prices are always tempting but our storage space is always limited.
This time, it was the weekend just before St. Patrick's Day. Being half Irish in blood and wholly Irish in attitude, I always celebrate the saint's day with gusto. When I happened upon the display of vacuum-sealed corned beef, my heart leapt in my breast and I was drawn over, dodging giant grocery carts steered either by children who weren't paying attention or little old ladies who weren't paying attention, to the huge boxes filled to overflowing with corned beef briskets and rounds spilling out as from a cornucopia.
Once again, most of the offerings were 'way too much for two people to eat unless they were determined to finish it off even if it took a week. Since My Beloved doesn't really like to eat the same thing seven days in a row (nor do I, if truth be told), I was disappointed until I spied one very small package and pounced upon it with a glad cry.
It was corned beef alright, but a small one of about two pounds. Perfect! Enough for St. Patrick'd Day dinner and a day or two of sandwiches, but no more. What's more, the label stated that this was American Kobe beef round from Snake River Farms in Idaho. I know nothing about SRFs, but I had heard from meat-loving friends that American Kobe beef is really good, so I was psyched.
I had read on the interwebs about champ, too, an Irish dish that combines finely chopped green onions and parsley into boiled potatoes that have been mashed with butter and cream. My Irish heart sang as I read that recipe. I left the skin on my potato (just one is enough for us both) and mashed it right in, which was a very good choice. And, as if that wasn't enough, I had a quarter of a head of cabbage to slice thinly and sauté until limp and sweet and just a little browned. I can't think of a more Irish meal than corned beef and cabbage with champ.
I was so eager to try it that I didn't even wait for St. Patrick's Day - I cooked it three days ahead and you will be glad I did because there is still time for you to rush right over to Costco and snag your own!
So, drum roll, please...
This was easily the best corned beef I have ever or will ever eat. It cooked in half the time of a big roast, either brisket or round, and the only word to describe the meltingly tender slices that emerged from the scented water is "succulent."
Oh. My. Heavens.
We both did that little, muted moaning thing that people do when what hits their tongues is too good to describe, shaking our heads in disbelief at the pleasure. I'm sure the texture and flavor have a lot to do with the amount of fat marbled into the meat but my ancestral genes recognize and respond with alacrity.
My only question now is - if I brave Costco again tomorrow, will I be able to score another one?