There were lots more potatoes & carrots in the pot as well as more cabbage, but at least I took a picture this time!
We get our corned beef from a local butcher shop, Thayer's...their quality is excellent on everything they offer...and it's mostly local. Most of their meats are from Ohio farmers & I like that. They've been in the same location for over 40 years. Their chicken is from an Ohio Amish farm & is THE best chicken ever. They make their own sausages, too...there's very little fat in any of them. Very nice people working there make the entire shopping experience a good one. Be sure to go to their website & click on the products link so you can see the meat counter...a throwback to the 50s or 60s!
The corned beef they sell at Thayer's is from a place in Detroit, MI...which isn't far away from Parma, OH. The corned beef is from Grobbel's & is the best tasting corned beef we've ever made at home. We like the flat cut...it's less fatty. I also braise the corned beef in about 4 cans of cheap light beer...low & slow for 4-5 hours before adding the potatoes & carrots. The cabbage goes in last & only for a bit. Phil's cabbage goes in first, as he likes it cooked through. Mine goes in for maybe a minute or so as I like it almost raw. The beer really helps tenderize the meat...I do a 6 pack pork roast, too...I'll do that one of these days & take some pics so I can share them.
We have enough beef, potatoes & carrots leftover that we'll enjoy a brunch of corned beef hash over the weekend. YUM! I hope you had a yummy St. Patrick's Day dinner, too.
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