Thursday, March 17, 2011

Happy St. Patty's Day!

I can't lie, I love St. Patrick's Day! It's not just because I'm a quarter Irish or that I love a good excuse to drink beer (which I do), but it's all about the Corned Beef and Cabbage. I have fond childhood memories of this holiday. I'm pretty sure it started with my grandpa, who is 100% Irish, making Corned Beef and Cabbage every year, which eventually turned into my grandma making it, and then was passed onto my mom. While my mom still makes it every year, I obviously can't get home to enjoy it. So last year, I bucked up, bought a slow cooker the day before St. Patty's Day and made corned beef and cabbage all on my own. Oh and I made these amazingly bad for you wonderful herb buttered potatoes.

This year I decided to keep with tradition and make it again. Besides I own a slow cooker now, so I need to use it! I know it's a little late for anyone to run out to the store and get the ingredients, but I'll post my recipe anyway, in case you want to start the tradition in 2012! :)

All tucked in and ready to slow cook!
I didn't take pictures of the step-by-step because I was running late it's stupid-simple to prepare, but I did snap that picture above right before I ran out the door this morning. I found the two pictures from last year, so I posted them below to give you a little visual! I'll try to get one more picture tonight when I get home, assuming that Rooney hasn't figured out how to knock off the lid and mess the whole thing up ...

2010 St. Patty's Day Meal
Corned Beef & Cabbage
Serves: 4
Prep Time: 15 minutes
Cooking Time: 6-8 hours

3 lbs. corned beef brisket, with spice packet
4 carrots, cut into 2-inch pieces
1 medium onion, sliced in 1/2-inch wedges
1 small head green cabbage, cored and roughly chopped
4-7 cups water, enough to cover the meat by 1 or 2 inches

1. Put the carrots and onions on the bottom of the slow cooker and put the corned beef on top. Arrange the cabbage around the beef.

2. Rub the spices from the packet on top of the corned beef.

3. Add enough water to the slow cooker to cover the meat by about 1-2 inches.

4. Cook on low for 6 to 8 hours or high for 5 to 6 hours.

5. Serve with Herb Buttered Potatoes (recipe below)

Herb Buttered Potatoes
Serves: 4
Prep Time: 10 minutes
Cooking Time: 15 minutes

1 1/2 lbs. baby red potatoes, quartered
1/2 stick butter, softened
1 tsp. garlic, chopped
1-2 Tbsp. parsley
salt and freshly ground black pepper

Bring a large pot of salted water to a boil and add the potatoes. Cook until potatoes are tender, about 12 to 15 minutes. Drain and return them to the pot. Add the butter, garlic and parsley. Gently combine that all the potatoes are evenly coated. Add salt and pepper to taste.
One tip, make sure you leave enough leftovers (two cups each of beef and potatoes) for the best part - corned beef hash and eggs! I found the recipe last year on Food Network and it was really good! I'll try to post that one before we head up to PA for the weekend. Cheers to the Irish! :)


  1. Dude, you are on a serious blogging roll!

  2. I know, right?! Well I'm glad you're enjoying it because you might be the only fan left at this point. :) Maybe I'll start writing you little love notes or something .... Happy Friday!

  3. That looks so yummy! Way to go with the blogging :)

  4. Ohhh love notes! Can't wait :) Enjoy your day off and your weekend!


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