Sunday, March 15, 2009

Early St. Patrick's Day at Ches Pecchia

I will be at a trade show in NYC on Tue, so it is now or post-Tuesday for this traditional dinner.

The corned beef simmered all day and then was baked for a couple of hours in a 325F oven while each of the other ingredients in turn boiled in the beef water and then joined the rest in the oven.

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