Wednesday, March 20, 2013

St. Patrick's Day Recap

Happy Wednesday everyone! I just wanted to post a little St. Patrick's Day recap. We played it pretty low key - just invited my parents over for a little corned beef and cabbage. I made the same recipe last year, but barely mentioned it so I figured I would give a full review this year. Here is the pin I had from last year:

Source: Food Network
Of course my version came out nothing like the photo, but it was still tasty. I rough chopped up some red potatoes, onion, carrots, and celery and dropped them in the bottom of the pot. Add 4lbs of corned beef, one tablespoon of pickling spices, a bottle of stout and enough water to cover everything.

Cook on low for 8 to 9 hours. Then remove the meat and veggies and toss in the cabbage for a half hour (with the temp on high). The results:

It is impossible to take a pic of corned beef and make it look appetising. But I swear, it was delicious.

Just like last year, it came out great. Not slimy like corned beef sometimes can be and not too dry. And the house smelled delicious all day. I should note that the cabbage took a little longer than the 30 minutes called out in the recipe.

JJ wasn't a fan of the beef (he is a picky eater, especially lately), but enjoyed some of the special cookie his Grandma brought him and some chocolate shavings off the dessert she brought too.

I'll end my post with a shot of the Irish Blessing I wrote out of the pantry chalkboard (if you follow us on instagram, @pinstersisters, you got a sneak peak):

...And may trouble avoid you wherever you go" - I ran out of room to finish it!

Slow Cooker Corned Beef and Cabbage
recipe from: Food
  • 2 stalks celery, halved
  • 4 carrots
  • 1 medium onion, cut in 4 wedges
  • 4 to 6 red potatoes, quartered
  • 1 4-pound corned beef brisket
  • 12-ounce bottle stout or dark ale
  • 1 tablespoon corned beef spices or pickling spices (or spices that come with the brisket)
  • 1 medium head cabbage, cut into 6 wedges
Place celery, carrots, onion and potatoes in the bottom of a large slow-cooker or crock pot. Rinse the corned beef brisket and place over vegetables. Add the bottle of stout, spices and enough water to just cover the meat. Cover and cook on LOW for eight to nine hours.

Remove the meat and vegetables from the pot and cover with foil to keep warm. Increase heat to high and cook cabbage until softened but still crispy, 20 to 30 minutes.

Slice brisket across the grain, serve with vegetables, mustard and horseradish sauce. Pass extra cooking liquid at the table.

1 comment:

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