I’m looking forward to celebrating St. Patrick’s Day a little early this year. On Saturday (March 14th) there is a St. Patrick's Day parade in downtown Barnes, Wisconsin which we are planning to attend. I don’t really know what to expect from this small-town parade since I’ve never been to it before but I’ve been warned to "wear something green" by a co-worker who has been to the parade.
I have invited friends, who have a cabin near ours, to join us for dinner on Saturday night. I'm going to make my favorite Corned Beef and Cabbage recipe and serve it with a loaf of freshly baked Irish Soda Bread.
Corned Beef And Cabbage
Most corned beef comes packaged with seasonings that you can use to flavor this recipe. If your corned beef doesn't have its own seasoning packet, use 1/2 teaspoon of black peppercorns, 6 whole cloves and 1 bay leaf.
4 medium red potatoes, cut into 1-inch pieces
4 medium carrots, cut into 1-inch pieces
1 medium onion, cut into 6 wedges
1 (2 to 2 1/2-lb.) corned beef brisket with seasoning packet
1 (12-oz.) can beer or nonalcoholic beer
Water
8 thin wedges cabbage
1/4 cup applesauce
2 tablespoons Dijon mustard
1. In 4 to 6-quart slow cooker, combine potatoes, carrots and onion. Top with corned beef brisket; sprinkle with seasonings from packet. Add beer and enough water to just cover corned beef.
2. Cover; cook on low setting for 10 to 12 hours.
3. About 35 minutes before serving, remove corned beef from slow cooker; cover with foil. Add cabbage wedges to vegetables and broth. Increase heat setting to high; cover and cook an additional 30 to 35 minutes or until cabbage is crisp-tender.
4. Meanwhile, in small bowl, combine applesauce and mustard; mix well.
5. To serve, cut corned beef across grain into thin slices. With slotted spoon, remove vegetables from slow cooker. If desired, skim fat from juices in slow cooker. Serve vegetables with juices and corned beef with applesauce-mustard mixture.
8 servings