I love garlic! If you were to peek into my refrigerator, you'd find what's left of a large container of garlic, peeled, separated into cloves and freezable. I keep small baggies of garlic, labeled in the freezer; so I can use it when I am cooking in someone else's kitchen. Speed things up! Great for soup bases, pasta sauces, salad dressings.
The winter is almost over and the weather is being unpredictable; garlic helps strenghten your immune system and pass any cold.
I eat garlic everyday ( still have friends... always carry breath mints - just in case); one of my favorite ways using this vegetable is in corned beef and cabbage recipe. Good practice for St. Patrick's Day.
Corned Beef and Cabbage
Ingredients:
3-pound corned beef brisket in brine (uncooked)
16 cups of cold water
Spice packet that comes with corned beef
1/2 large head green cabbage, cut into thick wedges
8 small potatoes, halved
16 baby carrots
2 large onions, quartered into wedges
4 garlic cloves, crushed
Freshly ground black pepper to taste
Directions:
Place corned beef in a large pot, add the water. Bring to a boil, uncovered, and skim off any scum that rises to the surface. Add spice packet and taste of black pepper. Cover and simmer for about 3 hours. Add potatoes, cabbage, baby carrots, onions and garlic and simmer for another 20 to 30 minutes, covered.
Remove corned beef to a cutting board. Slice the corned beef across the grain of the meat into thin slices. Place on a large platter. Add potatoes, cabbage, carrots, onions, garlic surrounding the meat. Ladle some of the hot coking liquid over the corned beef and season with pepper. Serve with mustard or horseradish sauce.
