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Happy st. Patricks’ Day everyone. The day won’t be complete without the ever famous Corned Beef and Cabbage in the table. The food is quite easy to prepare though. This meal is part of the tradition basically because first and foremost corned beef and cabbage is definitely Irish. So as we celebrate St. Patrick’s Day, who is the patron saint of Ireland, the corned beef and cabbage makes its complete.
Here is a simple recipe on how to prepare the dish:
4 lb corned brisket of beef
3 large carrots, cut into large chunks
6 to 8 small onions
1 teaspoon dry English mustard
large sprig fresh thyme and some parsley stalks, tied together
salt and freshly ground pepper
Put the brisket into a saucepan with the carrots, onions, mustard and the herbs. Cover with cold water, and bring gently to a boil. Simmer, covered, for 2 hours. Discard the outer leaves of the cabbage, cut in quarters and add to the pot. Cook for a further 1 to 2 hours or until the meat and vegetables are soft and tender.
Serve the corned beef in slices, surrounded by the vegetables and cooking liquid. Serve with lots of floury potatoes and freshly made mustard.