Weekly Wisdom

Saint Patrick’s Day Edition

Shamrock Smoothie

1 ShiftSetGo Vanilla Ready to Go
1 C Spinach
1 C Ice

Throw everything in a blender, mix and enjoy!

Corned Beef

1.5 quarts water
¾ C sea salt
4 Tbsp stevia sweetener
1 large cabbage
½ flank steak
½ tsp pink salt (optional)
1 large garlic clove, smashed
2 Tbsp pickling spice
1 can low sodium beef broth

By: Jean Michael Coronado

1. To make the brine, combine everything but the flank steak and the cabbage in a large saucepan and bring to a boil, stirring until salt dissolves.
2. Remove from heat and cool to room temp. Refrigerate for 4 hours.
3. Tie flank steak into a roll, place in a bowl and cover with brine. Weigh down with a plate to keep it submerged.
4. Refrigerate for a day, remove from brine.
5. Place the Flank steak in a large pot or dutch oven and cover with water.
6. Cover pot and bring to a boil, then reduce heat to medium-low. Simmer approx. 1 hour or until tender.
7. Add one can of beef broth.
8. Add cabbage and cook for 15 more minutes. Remove meat and let it rest for 15 minutes.
9. Place cabbage in a bowl and place meat on top. Slice and enjoy!