Bonny Portland

Just back from Ireland in time to celebrate St. Patrick's Day. Every year, I make Corned Beef and Cabbage. Olivia is excited because its one of the few meals that I can cook and she still be able to smile while eating.

This year, I wanted to extend my preference for humanely treated, grass fed beef to my Irish celebration. There is no way your typical Corned Beef at the store has been treated well for .39 a pound. Anyway, last week I called up our butcher and put in an order. He asked me if I wanted the whole brisket, I asked how big that was. He says "I don't know exactly but around 4 pounds or so." I reply, "So no bigger than 5 pounds?" He affirms and I make the order. Fast forward to last night. Olivia picks up the meat on the way home. She asks me how much I think its going to cost, I give a reasonable price based on 4-5 pounds. Nope, its higher, because its 8 pounds of corned beef. Ha. Thats not what I was expecting. That might actually last a day or two, even with my ravenous appetite.

I included a picture of it pre-preparation. The Guinness is there for scale, and not because I've already started drinking today.