St. Patrick’s Day food traditions include a variety of dishes and drinks. Personally, my favorite recipes with traditional Irish roots are corned beef and cabbage. Obviously, many of you agree because the How to cook cabbage that my husband will eat (Easy Cabbage Recipe) and “Not Too Salty” Crock Pot Corned Beef recipes on Mom in the City have been two of the most popularly searched items on this site over the last few weeks. Since I think that a homemade corned beef and cabbage dinner makes an ideal meal to celebrate St. Patrick’s Day, I am including both recipes in this post. As an added bonus, you don’t need the “luck of the Irish” in order to prepare these dishes because both are simple to prepare. Enjoy!
Slow Cooker Corned Beef Recipe
“Not Too Salty” Crock Pot Corned Beef
- 4-6 lbs corned beef brisket
- .75 oz pickling spice
- Remove the brined corned beef from its package. Rinse it and place it into the crock pot with enough water to cover it. Place the lid on the crock pot.
- Cook the corned beef on “high” until it comes to a boil. Once it comes to a boil, lower the setting to “low” and let the corned beef simmer on “low” for 1 and ½ hour.
- Near the 1 and ½ hour mark, boil another pot of water on the stovetop (with enough water to cover the corned beef).
- At the 1 and ½ hour mark, remove the corned beef from the slow cooker and dump the water used for the original simmering.
- Place the corned beef back into the crock pot and place enough of the fresh boiling water (from the pot on the stove) to cover it. Then, add the pickling spice before placing the lid on the crock pot. Let the corned beef simmer on “low” for an additional 1 and ½ to 2 hours (depending on how tender you prefer your meat).
-As an option for the second simmering (Step 5), you can add two bottles of dark beer (i.e. Guinness beer in honor of St. Patrick’s Day).
-You can use this exact same recipe for the stovetop. Just substitute a large pot for the slow cooker and substitute the stove’s flame (high/low) for the slow cooker instructions!
Easy Cabbage Recipe
Easy Cabbage Recipe
Yields: 4 servings
- 2 tbsp butter (or olive oil)
- ½ head of cabbage, chopped
- Salt and pepper, to taste
- Prepare the cabbage: Rinse it off. Remove any wilted outer leaves. Cut the cabbage in half and remove the core. (See Picture 1.)
- Slice the cabbage and cut it into square chunks. (See Picture 2.)
- Melt the butter (or heat the olive oil) in a large pan that has a cover. Add the cabbage and sprinkle it with salt and pepper. Using a spatula, turn the cabbage over so that both sides get a small coating of butter (or olive oil). Cover the cabbage.
- Cook the covered cabbage on a medium-low heat until the cabbage is tender. (I find that takes 15 – 20 minutes when I’m using butter/20-25 minutes when I use olive oil.)
P.S. My friend Shari has a great Irish Soda Bread recipe on her My Judy the Foodie site that would fit in nicely with a St. Patrick’s Day food traditions themed meal.
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