OH, I am not of total Irish Heritage, but do have a wee bit o' Irish blood running through my veins, along with the English, Scotch and the Dutch. Mostly I am American and when I think 0f St. Patricks Day of course I think, of my childhood days when upon waking for school I recalled, "I must put on something GREEN as not to get pinched." I also think of Shamrocks & Leprechauns like most people. But I also think Spring and with Spring come new growth, new farm babies and a promise of good things happening. (I suppose because I am an optimist I would think that.) I also like many others think about Corned Beef & Cabbage for dinner.
Well, Guess what? It seems that corned beef and cabbage is more of an American St Patrick’s Day tradition. According to *Bridgett Haggerty of the website Irish Cultres and Customs their research shows that most likely a "bacon joint" or a piece of salted pork boiled with cabbage and potatoes would more likely have shown up for an Easter Sunday feast in the rural parts of Ireland. Since the invention of refrigeration, people eat fresh meats. Today corned beef and cabbage is considered a peasant dish and is more popular in the United States than in Ireland. People eat it on St. Patrick's Day as a nostalgic reminder of the Irish heritage
Over the years, I have learned to love this simple dish . This year again I am among the millions of meat eaters who will enjoy a traditional feast today as I prepare a simple and delicious meal.
Beer or Wine?Easy Corned Beef & Cabbage
* serves 5
* serves 5
INGREDIENTS
3 pounds corned beef brisket with spice packet (most grocery stores carry these in the meat department)
10 small red potatoes
5 carrots, peeled and julienned
1 large head cabbage, cut into small wedges
DIRECTIONS
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.
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.
3 pounds corned beef brisket with spice packet (most grocery stores carry these in the meat department)
10 small red potatoes
5 carrots, peeled and julienned
1 large head cabbage, cut into small wedges
DIRECTIONS
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.
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.
Cheers!
1 comment:
Hi Cheryl,
I'm not a corn beef fan, but it always looks good. I sure served enough when I was a waitress for 32 years, its a real big thing around here. The only part I like is the potatos and butter, HA.
NANCY JO
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