Tomorrow is St. Patrick's Day. I come from an Irish family (my full maiden name was Mary Kathleen McLaughlin) and we always celebrated this holiday A LOT! This is my dad (we affectionately call him Jimmie Mac) and GMan a couple of years ago - when we all celebrated St. Pat's at my house.
We will be having Corned Beef and Cabbage for dinner and I'd like to share the recipe with you. It's a favorite in my house. (If you care to read about the history of the dish, click here -- I always like to get into the history of things!) Having corned beef and cabbage isn't really what true Irish folks prefer ~ but, I digress. You can read the article if you're interested!
If you are wondering where to get a corned beef briscuit, they are in the meat department... at our grocery store it was actually in a special display at the very front because it's close to St. Pat's day. Most of them come with their own spice packet, too. They are simple to make - and cost around $10.
- 4 large carrots, peeled and cut into matchstick pieces
- 10 baby red potatoes, quartered
- 1 onion, peeled and cut into bite-sized pieces
- 4 cups water
- 1 (4 pound) corned beef brisket with spice packet
- 6 ounces beer
- 1/2 head cabbage, coarsely chopped
- Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables. Pour the beer over the brisket. Sprinkle on the spices from the packet, cover, and set the cooker on High.
- Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour.
What about dessert? Well, you could get fancy and make this Grasshopper Pie from The Pioneer Woman, but alas ~ I probably will run out of time and just serve some Mint Chocolate Chip ice cream instead.
