Not Just a St. Patty’s Day Food – Corned Beef and Cabbage

St. Patrick’s Day means a couple of things in our house… it’s a day to wear green or get pinched, a lot; it’s a day to treat ourselves to a green beer or two, or maybe a Guinness; and it’s a day to enjoy one of our favorite Irish dishes—Corned Beef and Cabbage.

Corned Beef and CabbageActually, tons of families eat this popular dinner to celebrate St. Patty’s Day… but why limit ourselves with this delish dish only once a year? Corned Beef and Cabbage is not only yummy, but it’s easy to make and it is actually very healthy for us… not to mention, it makes a ton, perfect for leftovers. And who doesn’t like leftovers?

Now, I’m sure there are multiple ways to make Corned Beef and Cabbage, but here’s how we do it:

First, what’s needed:

Corned Beef Roast, prepackaged with a seasoning packet (any size, depends on how much you want)
2-4 Cans of beer (any flavor, we usually use whatever domestic is in the fridge… like Miller Lite)
Bag of baby carrots, washed and dried
Bag of red potatoes, washed, quartered, and punctured with a fork
Head of cabbage
Extra pickling spice

Now let’s cook:

First, you’ll need a roaster. It can be a disposable foil roaster, a heavy-duty oven roaster, or a countertop roaster oven.   Thanks to my parents, we use a GE countertop roaster oven. It’s amazing how much cooler my kitchen is when cooking a dish all day in the countertop oven versus using my gas oven for hours…

Pour the beer in the roaster oven until the bottom is covered. The quantity of beer will depend on the size of the roaster.

Place the Corned Beef Roast—fat down—in the oven with a tiny bit of the natural juice from the package.

Sprinkle the packaged seasoning over the meat and then add some extra pickling spice as desired.

Pour another beer or two over the meat. The meat doesn’t need to be covered, but we usually want the beer level to be about half an inch up on all sides of the roast. If the liquid dissolves while cooking, add water. But in using so much beer, we rarely (if ever) have to add water while cooking.

Corned BeefCover with foil (if using a foil roaster) or lid and cook at 350 degrees for a couple of hours… usually thirty minutes per pound works great.

Sprinkle in the carrots and potatoes in the juice surrounding the roast after about two hours. Cover again with the foil or the lid and cook for another hour or two.

Corned Beef, Carrots, and PotatoesTurn the heat down to 250 degrees. At this point, I usually puncture the carrots and potatoes with a fork.  If hard, obviously they need to cook longer.

About an hour before you’re ready to eat, core the cabbage and cover the entire meal with the cabbage. Season with pepper, cover, and cook.

Corned Beef and CabbageServe with toasted pumpernickel bread and butter. This is some serious yum here, folks.

Enjoy!

What do you think?  Is this recipe worth a try?  Have any other holiday recipes that are good year-round to share?  I’d love to hear from you!

*****

Tiffany A. White is the author of the YA mystery Football Sweetheart series available on Kindle and Nook.  She is available for contact via Twitter, Facebook, Google+, or via email at tiffany {at} tiffanyawhite {dot} com.

 

 

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One Response to Not Just a St. Patty’s Day Food – Corned Beef and Cabbage

  1. tomwisk says:

    Hi Tiffany, For St Pat’s Day I made corned beef.(Yeah original) I’ve used beer in the past but this time I used chicken stock and water in the crock pot. The liquid increased as the meat cooked and I used a couple of ladleful’s to steam potatoes, onions and carrots in the microwave. You gotta watch the veg. The beef came out and the meal was out-freakin’ standing. One thing though, about a quart or so of cooking liquid. Poured into a container and refrigerated it. Took the fat off the top the next morning and stashed the liquid in the freezer. Two weeks later, a craving for chicken soup looms. Got chicken, veg and orzo pasta. No stock or broth. Aha! the freezer. Liquid is thawed and into a stock pot with above ingredients. Simmer 1 hour. Add poultry seasoning and out comes Funky Chicken Soup. The broth tastes like chicken but has an undertone of corned beef and surprisingly good. I was taught to either steam or boil the CB, The liquid was collateral damage. Now with Passover coming Monday and grocery shopping on Saturday, roast corned beef looks like dinner and leftovers.

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