Tuesday, March 17, 2015

Corned Beef, Cabbage and The 21 Day Fix!

Corned Beef and Cabbage is one of my most favorite meals on this planet!  Most people make it only once a year on St. Patrick’s Day.  Not me, this is a staple in our home ALL YEAR ROUND!!!
Here’s how I can stay loyal to my 21 Day Fix meal plan AND still enjoy St. Patrick’s Day?
Here’s the secret…it’s those cute (not so) little containers!!!

By looking at this picture can you believe that this meal is only
1 RED  1 YELLOW and 3 GREEN  Mustard is FREE
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Corned Beef, Cabbage and The 21 Day Fix!

Here is what you’ll need:
1 piece of LEAN corned Beef
I use Mosey’s brand from Costco…it’s by far, the best I have ever tasted.
Organic Red Potatoes (Trader Joe’s) cleaned and left whole.  If large, then slice in half.
Red potatoes have slightly less calories and carbs than traditional white potatoes.  However, the skin of red potatoes contains two to three times more antioxidant benefits.  Plus, I think they’re tastier!
1 whole cabbage,trimmed and  quartered. eating the core intact to hold the cabbage together.
3-4 medium sized yellow onions.  Skin peeled and left whole.
If larger than halve the onion, cutting lengthwise to keep the root intact in order to hold it together.
5 carrots, peeled and cut into 3-inch pieces. 
There’s nothing fancy about cooking a fabulous corned beef dinner.  Here’s the foolproof method I’ve been using for years and my family LOVES IT!
Step 2—ENJOY!!!
That’s it…I swear!
For the corned beef:
~Place it in a pot of cold water and bring to a boil.  Once it’s at a rolling boil, lower it and simmer for 3 hours-3.5 hours depending on the size of the meat.  If there is a spice packet included, use it.  If not, feel free to throw in some fresh garlic, pepper and mustard seed.
~1 hour before the meat will be finished, fill a separate pot with water and boil the cabbage, and onions.  Again, bring to boil then simmer for the remaining time.  I like to keep the cabbage separate this way, it won’t effect the meat.
~20-30 minutes before place the potatoes and carrots in the pot with the meat.
~When the meat is done, place it on a platter or cutting board, cover and let rest for 10 minutes.
~Trim any remaining fat and place it fat side down.
~Look for the grain pattern of the meat.  This is the pattern of visible long muscle fibers that run parallel to each other.
~On a slight angle, thinly slice your meat AGAINST the grain.
**Slicing against the grain allows you to cut muscle fibers so that they are very short and no longer touch. **If you leave muscle fibers long and intact, they remain strong and very hard to chew.
If you are considering doing the 21 day fix and haven't tried it yet Message ME Here or click this link for more info!! 

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