Ah, St. Patrick’s Day! The day when everyone in the United States claims at least a drop of Irish blood so they can rightfully eat corned beef and cabbage, carry a shillelagh, speak a bit-o-Blarney, and drink Guinness without guilt (unless it’s a bit of good, healthy, Irish Catholic guilt).
We are having a few of my husband’s friends over for corned beef and cabbage today, and I plan to serve up some fun Irish food.
Now, if you have never had corned beef and cabbage…or you have never had it in a way that you like it…then you have clearly never had my sister-in-law Paula’s corned beef and cabbage. Now, it is not the most traditional of methods, but I think our ancestors would be proud of this dish. It’s so good, that I have been known to make it during other times of the year!
I will post pictures later, but I wanted to go ahead and get the recipe posted so you can try it if your heart desires!
1 flat cut corned beef
1 medium onion, cut up
1-2 bay leaves
1½ c brown sugar
Place corned beef in stock pot with spice packet. Fill with water up to 2” over beef. Add onion & bay leaves. Sprinkle water with garlic powder. Boil, then turn to medium for 4 hours. Remove beef and save water.
Scrape off fat and place, fat-side down, in 13×9 pan. Spread with thick layer of mustard. Sprinkle brown sugar and cloves. Bake at 350° for 45 min, basting occasionally.
While beef is in oven, boil potatoes in reserved water for 15 min. Add carrots and boil for 15 min. Add cabbage and boil for 15 min. Serve with corned beef and apple cider vinegar for drizzling.
And, to sign off, here is one of my favorite Irish Blessings: