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Feeling Lucky?

Fatted Calf corned beef is ready just in time for St. Patrick’s Day. You don’t need the luck of the Irish to nab one of these succulent beauties. Just reserve one for pick up by emailing napashop@fattedcalf.com or order by phone at (707) 256.3684.

Cooking Fatted Calf Corned Beef
Corned beef is the dish that keeps on giving. We always cook a corned beef twice as big as we think we might reasonably need in hopes that the next day there will be a hot corned beef sandwich heaped with sauerkraut and caramelized onions and possibly enough shredded end bits for a hearty red flannel hash.

Choose a pot that is wide and deeper than your hunk of beef is tall (or possibly a deep roasting pan). Into your cooking vessel toss a leek, roughly chopped, a couple of carrots peeled but left whole, a clove or three of garlic, a stalk of celery and sprigs of thyme and parsley. Situate the corned beef brisket atop this aromatic bed and cover with cold water and perhaps a generous splash of beer. Bring to a simmer then place all of this in a low oven, about 300°F (150°C) for three to four hours. Prod the brisket with a meat fork to be sure it is tender and yielding before calling it quits. Let the meat rest in its cooking liquor for twenty or thirty minutes then transfer it to a carving board and slice it against its grain.

Seldom sticklers for tradition we prefer to cook the requisite cabbage and potatoes on the side. Cabbage sautéed with a bit of Fatted Calf bacon until just tender and finished with a ladleful of the braising liquor is far tastier than the long boiled stuff. A steaming bowl of new potatoes with just a bit of butter and parsley will more than do or try a rustic root vegetable mash. A dollup of creamy horseradish sauce and a pot of strong mustard round out this fine Irish-American feast, a meal so good you may need to ration a bit for the next day’s sandwiches.

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Cooking Fatted Calf Corned Beef for St. Patrick’s Day

Fatted Calf corned beef is ready just in time for St. Patrick’s Day. You don’t need the luck of the Irish to nab one of these succulent beauties. Just reserve one for pick up by emailing or order by phone at (707) 256.3684.

Cooking Fatted Calf Corned Beef
Corned beef is the dish that keeps on giving. At The Fatted Calf, they always cook a corned beef twice as big as they think they might reasonably need in hopes that the next day there will be a hot corned beef sandwich heaped with sauerkraut and caramelized onions and possibly enough shredded end bits for a hearty red flannel hash.

Choose a pot that is wide and deeper than your hunk of beef is tall (or possibly a deep roasting pan). Into your cooking vessel toss a leek, roughly chopped, a couple of carrots peeled but left whole, a clove or three of garlic, a stalk of celery and sprigs of thyme and parsley. Situate the corned beef brisket atop this aromatic bed and cover with cold water and perhaps a generous splash of beer. Bring to a simmer then place all of this in a low oven, about 300°F (150°C) for three to four hours.

Prod the brisket with a meat fork to be sure it is tender and yielding before calling it quits. Let the meat rest in its cooking liquor for twenty or thirty minutes then transfer it to a carving board and slice it against its grain. Seldom sticklers for tradition The Fatted Calf prefers to cook the requisite cabbage and potatoes on the side. Cabbage sautéed with a bit of Fatted Calf bacon until just tender and finished with a ladleful of the braising liquor is far tastier than the long boiled stuff. A steaming bowl of new potatoes with just a bit of butter and parsley will more than do or try a rustic root vegetable mash. A dollup of creamy horseradish sauce and a pot of strong mustard round out this fine Irish-American feast, a meal so good you may need to ration a bit for the next day’s sandwiches.

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Corned Beef for St. Paddy’s Day

St. Patricks day is coming up on Monday, and St. Paddy’s Day isn’t St. Paddy’s Day without corned beef!  Both Five Dot Ranch and The Fatted Calf have their own versions of corned beef available for your St. Paddy’s Day celebrations. And, of course, leftover corned beef makes amazing sandwiches, perfect corned beef hash, and is great chopped into a salad. Make sure to pre-order your corned beef by stopping in or calling today. Plus, you can enjoy St. Paddy’s day at Five Dot  Ranch Friday, March 14 through Monday, March 17 (St. Paddy’s Day). This year, the menu features house-made corned beef with braised cabbage, mashed potaotoes and whole grain mustard sauce for $15.  We recommend calling ahead to reserve yours 707-224-5550.