Growing up, St. Patricks Day was a pretty big holiday in my grandmothers house. She's almost 100% irish. Lots of green and salty meats. Theres some strong Irish blood in the family! Joe and I have continued this tradition by making corned beef and cabbage for the last few years on St. Patricks day.
With St. Patricks Day, typically comes spring. Lets hope that winter stops rearing its ugly head and the snow melts already! Without further adieu, here is the recipe!
"May the road rise up to meet you.
May the wind always be at your back.
May the sun shine warm upon your face,
and rains fall soft upon your fields.
And until we meet again,
May God hold you in the palm of His hand."
-Old Irish Blessing
Lá Fhéile Pádraig Sona Daoibh! Corned Beef and Cabbage
- One 3-5lb corned beef brisket
- 1 red onion, sliced thin
- 3-4 large carrots (chopped into large chunks)
- 2-3 Sweet potatoes (chopped into large chunks)
- 3-4 medium parsnips (chopped into large chunks)
- 5-8 cloves garlic (peeled and lightly smashed)
- About a table spoon of Peppercorns
- 1 or 2 Cans of Broth (I used homemade turkey broth)
- 1 whole head of cabbage (divided into wedges)
- Put your corned beef into the bottom of your Crock-pot. Layer everything but the cabbage on top.
- Add in the broth, you may need to add some water to cover the meat. Cook on low for 6-8hrs.
- About 20 minutes before eating, boil the cabbage in a large pot with a generous pinch of sea salt.
- The veggies should all be soft and the brisket should easily be pulled apart with a pair of cooking tongs.
- Serve with a Guinness!