If you really want to get into the spirit of St. Patty’s Day, there’s no easier or tastier way than whipping up a batch of Corned Beef and Cabbage. Here is a tried and true recipe that I found several years ago on Allrecipes.com . It’s good, easy and my kids love it! It’s also fairly healthy, especially if you buy a low- sodium version of corned beef. This is also good in the crock-pot. You can even use a pint of dark beer in with the cooking liquid to add more flavor.
-3 pounds corned beef brisket with spice packet
-10 small red potatoes
-5 carrots, peeled and julienned
-1 large head cabbage, cut into small wedges
Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
(If you are using your crock-pot, place carrots, potatoes, beef and spice packet in the pot, then cover with liquid and cook on low for 8-10 hours or 5-6 hours on high. Throw in cabbage during the last 1-2 hours of cooking)
Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.
Another easy, good recipe is this one for Amazingly Easy Irish Soda Bread
Learn more about the real Saint Patrick here.
Do you have a favorite St. Patricks Day recipe or tradition? Share it here by leaving a comment.
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