Happy Saint Patrick’s Day

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It’s a great day to be Irish! Green everywhere, Corn beef and cabbage, Guinness, Irish Soda Bread, bagpipes and irish music is making me one happy girl. Unfortunately the weather here in St. Louis isn’t the best for parade watching ( in the 30s, rainy/snowy) and I’m feeling under the weather, but cheers to St. Patrick’s Day!

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This past weekend has been a productive weekend. Last night I celebrated St. Patrick’s Day with the girls by making Corn Beef and Cabbage and Irish Soda Bread. I used the recipe found here:Irish Soda Biscuits

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I’ll take some more pictures of the meal tonight from what I have left. I was so excited to make it and eat it that I forgot to take more pics. whoops :).
Some tips about corn beef:
-3 pounds generally feeds about 5 people. The butcher at a local grocery store informed me that you should budget 8 oz per person.
– the smaller the potato the better. I used the little red potatoes. If they are larger potatoes cut potatoes to make pieces just slightly larger than a large bite. ( too large takes a long time to cook, too small cooks too quickly then falls apart).
-cabbage cut into 4ths or 6ths depending on the size. The greener the cabbage the more flavorful it will be.
– I like adding turnips to my vegetables. It’s a nice complimentary root vegetable.
– carrots: the bigger the better, that way they don’t get as mushy.
– add a beer to the water. It makes the meat so tender and flavorful. ( I used Harp’s, brewed by Guinness).

Corn Beef and Cabbage

Serves 5
Ingredients:
3 pounds of Corn beef. (If you get the spiceless Corn beef you’ll need 2 tablespoons of peppercorns and 2 bay leaves.)
1 medium to large head of cabbage
3-4 turnips
4-5 large carrots
about 12 small potatoes
1 beer
water to cover the corn beef ( typically 3-4 cups)

Instructions:
1. Put the corn beef in a dutch oven with spices and juices from packaging. (If no spices add the peppercorns and the bay leaves).
2. Pour beer into pot. Add enough water to cover the corn beef. Put on medium heat and bring to a boil. Once boiling, turn down to a simmer for 2 hours.
3. During the 2 hours, scrub potatoes and cut any bad spots off. If larger potatoes, halve or quarter potatoes, and soak in water until ready to add.
4. Peel turnips quarter turnips and add to water.
5. peel carrots and chop.
6. rinse off cabbage and quarter.
7. After the 2 hours, depending on the meat may take closer to 3 (once it starts getting tender to fork touch, but not falling apart), add potatoes and turnips. Bring heat to a boil then turn down to simmer for another 30 minutes.
8. After 30 minutes add carrots, let simmer for about 20 minutes.
9. After 20 minutes add the cabbage. Let this simmer for about a half an hour. Cabbage should be soft. Meat should be tender falling apart when you fork it.
10. Plate and serve, and enjoy! ( can also leave on low heat until ready to eat!).

Printable Version:Corn Beef and Cabbage

I hope you enjoy this Saint Patricks Day!

May the road rise up to meet you.
May the wind always be at your back.
May the sun shine warm upon your face,
and rains fall soft upon your fields.
And until we meet again,
May God hold you in the palm of His hand.

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xoxo,

Katie

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