But did you know that St. Patrick wasn’t even Irish?
The Origins of St. Patrick’s Day
Corned Beef and Cabbage
Here’s a simple recipe to make Corned Beef and Cabbage:
- 3 pounds corned beef brisket with spice packet or make your own with the recipe below
- 10 small red potatoes
- 5 carrots, peeled and cut into 3-inch pieces
- 1 large head cabbage (2-3/4 pounds), cut into small wedges
- 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.
Recipe from allrecipes.com
Corned Beef Recipe Courtesy of Alton Brown
This traditional Irish dish is the centerpiece of many St. Patrick’s Day feasts. For flavorful, tender meat, make Alton Brown’s Corned Beef recipe from Good Eats on Food Network by beginning the salt-curing process 10 days ahead of cooking.
Place the water into a large 6 to 8-quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover, and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.
After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot, and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.
When is Tea Time?
This is a simple butter cake that is great with tea or coffee.
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round pan.
- In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, mixing until fully incorporated; stir in the vanilla. Combine the flour, baking powder and salt; stir into the batter alternately with the milk. If the batter is too stiff, a tablespoon or two of milk may be added. Spread the batter evenly into the prepared pan.
- Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted into the center, comes out clean. Cool in pan on a wire rack, then turn out onto a serving plate. Dust with confectioners’ sugar right before serving.
Recipe from allrecipes.com