Today on DelmarvaLife –
If you are starting the week a little groggy because of daylight saving time, you’re not alone. It just so happens to be National Sleep Week and we’re turning to the director of the Peninsula Sleep Waves Center at TidalHealth Peninsula Regional who will help diagnose any sleep problems you might be having and give you a few tips and tricks to get back on track.
The law breakers on this week’s list from the Wicomico County Sheriff’s Office are featured in this week’s Most Wanted Monday.
St. Patrick’s Day is coming up and the town of Chincoteague is celebrating all weekend. They’re inviting everyone to come out and search for Shamrocks. We’ll find out what you can expect from this socially distanced scavenger hunt.
Today’s Monday Memories take us back to 2015 when we first visited Linchester Mill in Caroline County. We also get an update on the historic site.
The Lower Eastern Shore of Maryland’s Youth Environmental Action Summit brings together youth, educators, non-profits, and businesses for a one-day event that will engage and support the next generation to care for the health, vibrancy, and resiliency of our unique landscape and the people who live here. We talk with two students who are helping lead the summit.
Nothing says St. Patrick’s Day like this Classic Corned Beef and Cabbage recipe. You don’t have to be Irish to enjoy a taste of fork-tender corned beef with a hearty helping of potatoes, carrots, and cabbage. Now that’s what we call dinnertime goodness!
What You’ll Need
- 1 (3- to 3-1/2-pound) corned beef brisket with pickling spices
- 8 cups water
- 4 potatoes, peeled and cut into quarters
- 4 carrots, peeled and cut into 2-inch chunks
- 1 green cabbage, cut into 2-inch wedges
What to Do
- In a large Dutch oven over high heat, bring corned beef with pickling spices and water to a boil. Reduce heat to low, cover, and simmer 2-1/2 hours, or until almost fork-tender.
- Add potatoes, carrots, and cabbage to corned beef and continue cooking, covered, 25 to 30 minutes, or until vegetables and corned beef are fork-tender.
- Place corned beef on a cutting board and slice across the grain. Serve with vegetables.
Common Questions About Corned Beef
So your corned beef is in the pot, you’ve checked it with a fork, but you’re scratching your head wondering if it’s “fork tender” and asking yourself “How do you know when corned beef is done cooking?” Well, the answer is simple! If you have a meat thermometer handy, insert it into the meat (being sure not to touch the sides or bottom of your cooking pot!), and check the internal temperature. Corned beef should be cooked to a minimum of 145 degrees Farenheit for the ideal tender, juicy result.
Another very common question is “Do you rinse corned beef before cooking?” And the answer is yes, absolutely (unless you want a very salty result). Don’t worry that this will rinse away all the flavor, though! All you’re doing is removing the excess salt which has been infusing the meat with loads of flavor, up until cooking time–it’s supposed to be removed before going on the heat! That little seasoning packet will continue adding plenty of delicious flavors to your recipe as it cooks, and you won’t miss that excess salt.
- BONUS! In keeping with our St. Patrick’s Day theme, how about putting out a plate of Irish Soda Bread with your corned beef?!
- BONUS! Looking for a couple of other ways to make corned beef and cabbage? Make it in your pressure cooker with our recipe for Fastest Corned Beef & Cabbage, or in your slow cooker with our recipe for Slow Cooker Corned Beef and Cabbage.
The City of Rehoboth Beach is hiring for seasonal employment. The application deadline is March 26th.
There are immediate openings for –
Police Cadets
Street Department Labors
Parking Office Clerks
Parking Enforcement
Parking Meter Technicians and
Parking Attendants
Earn between thirteen to fourteen seventy-five an hour.
Click here to apply.
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