Tuesday, March 15, 2011

St Patrick's Day Corned Beef Meal

Around the globe this Thursday March 17th the Irish and those who become Irish for a day will celebrate Saint Patrick’s Day. Shamrocks, leprechauns, Celtic Irish Music, the wearing of green and of course Guinness are associated with Ireland and Saint Patrick’s Day.

Historically corned bacon, cabbage and root vegetables; carrots, potatoes and onions have been a staple in Ireland. According to history when the Irish immigrated to New York City they could not afford Irish bacon, however beef was readily available and inexpensive in the states. The Jewish immigrants introduced beef brisket to their new Irish neighbors and corned beef was substituted for Irish bacon.

Over the years corned beef has become a Saint Patrick’s Day tradition in the United States. It is served in Ireland, but mostly to please the tourists.

This time of year you can usually find a good price on Corned Beef with seasoning at your local market in the US. This version takes about three hours to cook so it is a good weekend recipe. I prepared this menu on Sunday and made enough for two meals. On Saint Patrick’s Day all I have to do is heat up the food and we are ready to enjoy this tasty meal.

In the US tradition of Saint Patrick’s Day here is my recipe for Corned Beef, cabbage, potatoes and carrots. The simmering corned beef will fill your home with a fantastic aroma and the flavors from the meal will please the palate and have you coming back for seconds. Delicious! Cheers!

ST Patrick's Day Corned Beef Meal


• 3 to 4 lb packaged corned beef with seasoning packet
– Most markets sell corned beef with the seasoning packet included
• 6 potatoes, peeled and cut into fourths
– I use russet potatoes, however red, white or Yukon work just as well
• 6 carrots or 2 cups of pre-cut and peeled carrots
– Peeled and cut into 2 to 3 inch pieces
• 1 head of cabbage
Rinsed and cut into wedges

How to prepare:

• Rinse the corned beef, place in a large cooking pot, cover with water and empty seasoning package into the pot
• Bring the water to a boil, turn down heat to simmer and cover
• Simmer for approximately 3 hours, set timer for 2 ½ hours
 The cooking instructions should be on the package
• Peel the potatoes and cut into fourths
• Peel and cut the carrots into 2 inch pieces
• Thirty minutes prior to serving add the potatoes and carrots to the pot
• Rinse and cut the cabbage into large wedges
• In a large skillet add ½ cup of the broth from the corned beef
• Add the cabbage to the skillet and cook over medium heat for 15 to 20 minutes
– I like my cooked cabbage to have a small crunch to it You can cook the cabbage to your desired texture
• The corned beef will be done when fork tender
• Set the corned beef on cutting plate, dish up the potatoes, carrots and cabbage
• Slice the corned beef, which should be really tender and add to the plates

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