Happy St.Paddies Day to all my fellow foodies!

6 Mar

For my first “blog” I am going to write about St. Patrick’s Day food-Corned beef and cabbage-YUM! Here is just one of the theories of why we eat corned beef and cabbage for St. Patrick’s Day, the feast day of St. Patrick has been observed in Ireland on March 17 for hundreds of years. The date falls during the fasting season of Lent, but on St. Patrick’s Day the prohibitions against eating meat were lifted, and the Irish would celebrate their patron saint with dancing, drinking, and feasting on the traditional meal of Irish bacon and cabbage.

I love corned beef and cabbage and always have.  My Mom would make it for dinner and not just on St. Patrick’s Day, she would make as part of her regular repertoire of meals. She would make it all separately though, I make all together in one pot, I think it tastes much better that way.   I serve it with dill pickles, rolls, rye bread, Irish soda bread and mustard. 

I didn’t start to cook meals like this until I got married, I married a man who loves his meat and potatoes and wanted to make him happy so I thought I would give it a try.  I had never made it and decided to do it all in one pot and Wow, was it good! So, now every year for St. Patrick’s Day we have my entire family over and maybe a few friends and I cook up to 5 corned beefs, with lots of carrots, potatoes and cabbage.  I think the most important thing is to get a corned beef that you like that comes with a seasoning packet and to cook it for a long time.  I generally cook mine on top of the stove in a large pot, bringing the water to boil then turning it to a low simmer for at least 3 hours. I add the vegetables then and cook for another 30 minutes.  When it’s done I let it sit for about 10 minutes before slicing to let it set a bit. 

OK, so this isn’t really a recipe but more of a method for corned beef and cabbage….

1 Corned beef w/spice packet-I haved tried them all and every year I get about 3 different brands and every year I’m going to remember what one goes in what pot to see which is the best and I NEVER remember, so good luck.(But they are all pretty good)

1 bag of carrots

1 head of cabbage

6 good size potatoes, if using red skin maybe a few more if they are small

Fill a large pot with water to cover the corned beef, open the spice packet and add to water.  Bring to a boil then turn flame down to a low simmer for about 3 hours. Cut up the carrots into 2 inch pieces, potatoes into quarters and the cabbage into quarters. At this time add the potatoes first, then carrots and cabbage, cook for another 30 minutes but check with a fork periodically just make sure they don’t turn to mush.   Let the corned beef sit for about 10 or 15 minutes before slicing and ENJOY!

*Keep in mind the size of the pot, the meat will shrink somewhat but you need a lot of room for all the veggies.

Keeping all this meat and vegetables was a problem the first few years. As I have said earlier I like the table to look pretty but pretty serving dishes don’t really keep all that food hot and one year I only put about half on the table and kept the rest on the stove to keep warm and had so much leftover because people thought there wasn’t anymore! So, I finally succumbed to the aluminum trays and sterno that I put on the side board for everyone to serve themselves, that way all the food is there and it is hot.

The other part of our yearly celebration is who can dress up in the best St. Patrick’s Day outfit, the crazier the better! And my brother John and his family came one year completely decked out with big hats, green beards and shamrock jewelry-that was the year I didn’t have enough prizes.

So, Happy St. Patrick’s Day to you all! Enjoy your corned beef and cabbage and keep the green beer flowing!

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7 Responses to “Happy St.Paddies Day to all my fellow foodies!”

  1. Karen March 10, 2011 at 8:12 am #

    I used to LOVE corned beef and cabbage! My mom always made it! Great blog! XO

    Like

  2. John March 7, 2011 at 7:43 pm #

    I’m proud of you…..

    Like

    • Elizabeth Bozan March 8, 2011 at 2:55 am #

      Love the Blog especially since St. Patricks day is one of me most favorite holidays. I must add that the best type of mustard with corned beef is colemans mustard-its a bit spicy and delicious – you should try it!

      Like

      • christinavl March 8, 2011 at 10:13 pm #

        I definitely will! Thanks for the suggestion!

        Like

  3. Karen Grobert March 7, 2011 at 12:51 pm #

    Love your new blog, Stine!! Can’t wait to read more. Love ya, Kar

    Like

  4. Karen Grobert March 7, 2011 at 12:50 pm #

    Love your new blog. . .really interesting history regarding St. Patrick’s Day!! Can’t wait to read more. Love ya, Kar

    Like

  5. Peter March 7, 2011 at 6:56 am #

    I hear Corned Beef goes wel with Ouzo, but I am giving up my twice/day ouzo habit for Lent.
    Good Luck with your New Blog!

    Like

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