Eastside Road, March 17, 2013—DAMN, I COOKED such a nice dinner tonight for our neighbors down the hill, and completely forgot to take any photo at all. Oh well.
Four and a half pounds of corned beef brisket, simmered for four hours or so. Eight or ten potatoes, peeled and halved. A bunch of carrots. A good-sized cabbage, cored, cut into six segments, steamed.
The brisket out of its bath, and browned in the oven. The vegetables finished in the brisket's cooking liquor, then served with the beef on a single platter, with some prepared mustard for those who like it.
Very simple: no horseradish, no green salad, no onions or leeks. But dessert: ice cream, chopped toasted walnuts, and a spoonful of bourbon — we didn't have any Bushmill's — on top, to celebrate.
Prosecco; Syrah Sirah, Preston of Dry Creek, 2009: fine.