Gary's StoryTraditional St. Patrick's Day Fare. March 17th.
The day would not be complete with out Corned Beef and Cabbage and Boiled Potatoes. I used the Crock Pot method -- Simple.
So easy to prepare, and the leftover Corned Beef on Rye Sandwiches with a little Horseradish is a Real Treat.
2 1/2 to 4 lb
corned beef brisket and seasoning packet
1 or 2 small
cabbage heads quartered
4 to 6
large potatoes halved and quartered
beer or chicken broth
water to almost cover brisket
horseradish to accompany
parsley for potatoes optional
1I prepare this a day or two ahead of time, so it can be put together quickly at serving time.
2Place Brisket and Seasoning Packet in Crock Pot. Cut Brisket in half and stack if using larger Brisket.
3With Crock Pot on high, add the two cans of Beer or Broth. I used beer. Quarter the Cabbage heads and add to pot. (Leave the Cabbage core in so quarters stay intact.) Add water to almost cover Brisket. When contents start to bubble and boil cook cabbage for 45 minutes to 1 hour. Steam will cook the Cabbage.
4Remove Cabbage Quarters and reserve in refrigerator container. Add peeled and quartered potatoes. I used Idahos but small red Potatoes halved with skin on would work well.
5Cook Potatoes for 45 minutes to 1 hour and remove Potatoes and place in fridge with Cabbage.
6Turn crock Pot to low and cook additional 2 to 5 hours. I cooked an additional 4 hours on low, and enjoyed a couple of beers at the local Pub. (A couple is anywhere from two to six.)
7When Brisket is cooked remove from juice and refrigerate overnight for easy slicing the following day. Reserve Juices for serving later.
8Following morning slice Brisket in neat thin strips to serve, after removing fat covering from one side if present.
9Brisket, Cabbage and Potatoes can be reheated in oven in the juices, or individual servings microwave very well with a little of the juices. Leftover Corned Beef freezes well and is excellent as warm or cold Corned Beef Sandwiches on Rye Bread. Or make a Ruben sandwich with Kraut and Swiss Cheese on Rye or Pumpernickel.
10Provide a little Horseradish to accompany this dish or sandwiches. Enjoy St. Patty's Day.
11Note: The juices would work very well for a soup base. Something as simple as adding a can or two of Northern Beans. also note I added no salt or pepper or additional seasoning. The Brisket is salty enough.
12Note: The Cabbage and Potatoes will overcook if not removed in the process.
Paul Bushay chefbunyan - Mar 17, 2010
I'm doing this one for St. Patty"s Day!
Gary Hancq SidEFied - Mar 17, 2010
Paul, This turned out great. I used no seasoning except the very small seasoning packet that came with the Corned Beef. I'll have Corned Beef and Cabbage at the local Pub today but always make my own as well. I enjoy the meal and the Sandwiches that follow. I like it on Rye with a little horseradish and I like Rubens with the Sauerkraut and Swiss Cheese, on Rye or Pumpernickel. Good Cooking. Gary
Judy Samuelson stillcookin - Mar 18, 2010
Made this for Saint Patty's day yesterday. Used the pkt of seasoning that came with the corned beef and used the chicken broth instead of the beer. Served the corned beef with a horseradish sauce that was made with sour cream, horseradish and some dijon mustard. Accompanied the main course with some Irish Soda Bread, toasted and served with butter. Very tasty. Will make it again for Saint Patty's day next year. Thanks for the recipe. :)
Gary Hancq SidEFied - Mar 19, 2010
Judy, Thanks for the comment. I didn't think to try to make Irish Soda Bread. If you have a recipe put it on the site. And I never think to mix horseradish with sour cream or mayo, I just serve it plain. Will have to remember that. My son likes a little horseradish in the Tartar Sauce he makes to accompany fish. Good Cooking. Gary
Nancy R Robeyone - Sep 3, 2010
I got married on St. Patty's day so I have to make this. And I love Irish soda bread too. Thanks!