Happy Spring everyone!
My spring started with traveling with the Florida Cattlemen and Cattlewomen’s Association to the Florida State Capitol in Tallahassee every year. We travel around the capitol in groups to meet with every single senator and representative, as we meet with them, we get to educate them on what bills we are supporting/not supporting and why we are doing so. This also gives them the opportunity to ask questions about our industry so they can better represent us. I love how open and accepting they are, they genuinely want to learn and understand what we need and they love when the cattlemen come to the capitol and overwhelm everyone with their boots and cowboy hats. We had a record breaking about of nearly 200 cattlemen and cattlewomen at the capitol, “ag”vocating for what we do!
It may be March but county fair season is still going strong! Beef will always have my heart, and stomach, but I can never resist some sweet fair food! I love getting to see all the hard work that the exhibitors put into their projects pay off. For the exhibitor’s that show steers, they must sell them at the fair. Many kids use this money to help with their projects for next year or put it into a college fund, so be sure to look at your county fair schedule and consider buying a steer. It is a great investment into our future generation, and you get a freezer full of delicious beef!
March also means that St. Patrick’s Day is very soon! This brings the traditional recipe of corned beef and cabbage, one of my favorites! I have added a delicious recipe from the BEEF. It’s What’s For Dinner website below.
Ingredients: 1 Corned Beef Brisket (2-1/2 pounds) 5 cups water, divided 1 medium head cabbage (about 2 pounds), cut into wedges 8 ounces Yukon Gold potatoes, cut into 8 wedges 8 ounces carrots, cut into 1-inch pieces 2 tablespoons butter, melted 1/2 teaspoon salt 1/2 teaspoon pepper
Cooking: Preheat oven to 350°F. Place Corned Beef Brisket and 3 cups water in large stockpot or Dutch oven, fat-side up. Bring to a simmer. Do not boil. Cover tightly and cook in 350°F oven 2-1/2 to 3 hours or until fork-tender.
Cook’s Tip: If seasoning packet is included with Corned Beef Brisket, pour over brisket after the water is added in Step 1. Transfer brisket to cutting board, reserving any liquid in stockpot; cover brisket with aluminum foil. Let stand 15 to 20 minutes.
Meanwhile add 2 cups remaining water to same stock pot with reserved liquid. Place steamer basket in stock pot. (Liquid should not touch bottom of basket). Place cabbage, potatoes and carrots in basket. Bring to a boil. Cover tightly; reduce heat and steam vegetables 20 to 25 minutes or until fork-tender.
Remove fat from brisket, if desired. Carve brisket into thin slices across the grain. Combine butter, salt and pepper in small bowl. Drizzle over vegetables. Serve brisket with vegetables.
Enjoy and God Bless! Casey Wingate