Corned Beef and Cabbage is an Irish-American tradition, not one commonly found in Ireland. None the less, it is a tradition many of us treasure and cook only 1 time a year. I prepare this dish in my trusty Crock Pot and it’s perfect every time. This time I chose to omit the carrots and go with a basic beef, potato, onion, and cabbage meal.
Pair this dish with Irish Soda Bread and a beer (green) and have yourself a Happy St. Patrick’s Day!
CORNED BEEF AND CABBAGE
1 raw corned beef roast (3-4 pounds)
1 head cabbage washed and cut into wedges
8 red skinned potatoes, washed
3 carrots (optional)
2-3 medium onions (optional)
1 cup water
salt and pepper
- Place corned beef brisket in crock pot and top with vegetables, water, salt and pepper.
- Cook on low for 8-10 hours.
- If you like your cabbage a bit crisper, you can add the cabbage 2-3 hours before serving.
Let me just say that I will eat almost any ethnic food any time, any where. While I’m not truly Irish, my family would say that we are part ‘Scotch-Irish‘. Like every good American, we celebrate St. Patrick’s Day eating the traditional corned beef, cabbage and Irish Soda Bread.
Irish Soda Bread is tasty and simple. The key is to make sure the bread is cooked through by testing with the ‘hollow sound’. It’s delectable served warm with butter, but I love a piece drizzled in honey.
This St. Patrick’s Day:
May your blessings outnumber
The shamrocks that grow,
And may trouble avoid you
Wherever you go.
IRISH SODA BREAD
4 cups sifted all-purpose flour
1 tablespoon baking soda
1 tablespoon sugar
2 1/2 teaspoons salt
1/4 teaspoon cream of tartar
1 1/2 cups buttermilk
1 tablespoon butter, melted
- Preheat oven to 375 degrees. Grease a large cookie sheet.
- In large bowl, combine flour with soda, sugar, salt and cream of tartar, mix well.
- Add buttermilk; with fork, stir just until dry ingredients are moistened. Turn out dough only lightly floured board. Knead lightly until smooth, about 1 minute.
- Shape dough into a ball; place on cookie sheet. With hands, flatten into a 7″ circle. With sharp knife, cutting 1/4 inch deep, mark into quarters.
- Bake 30 to 40 minutes or until top is golden-brown and loaf sounds hollow when rapped with knuckle.
- Remove loaf to wire rack. Brush top with butter; cool completely.
Yield: 1 loaf