Saturday, April 2, 2011

Saint Patricks Day Feast

Ok I know its April 3rd, but every year my mom and I have a traditional St. Patricks day meal of Corned Beef & Cabbage ; however this year circumstances made it impossible to dine together on March 17th so we decided to have our St. Patty's day meal last evening.

While the meal was traditional my method of cooking the corned beef was a little different this time due to a recipe I had seen in a magazine.Here is my spin on that recipe. It turned out delish.

You will need:

1 4-5lb corned beef (with pickling spice packet)

1 tablespoon vegetable oil

1 small onion diced

1 clove garlic minced

2 cans beer (whatever brand you like best)

1 cup dry white vermouth

2 tablespoons spicy brown mustard

4 cups water

1 medium head cabbage (I prefer savoy) cut into large chunks

6 small red potatoes cut into quarters

5 carrots peeled and cut into bite size chunks

In a large pot heat oil add onions and garlic. Saute over medium heat until fragrant. Add corned beef and sear on all sides until golden brown. Add beer,wine,2 cups water and pickling spice packet to the pot with the corned beef, cover and cook over medium heat for 2 1/2 hours.

At the end of 2 1/2 hours add the vegetables, spicy mustard and the other 2 cups of water. Check for seasoning and add salt and pepper to taste. Cover and cook for another 1/2 hour. Close the heat and allow the corned beef and vegetables to mellow out (approx 15 min).

Remove corned beef to cutting board and slice across the grain. Line a large serving platter with the cabbage and vegetables place sliced corned beef on top.Add a ladle or so of the cooking juices over the top eat and enjoy!

This meal was as easy as delicious. We ate it along with a glass of cold beer some good rye bread and a bit more spicy mustard.

So you see any day can be Saint Patrick's Day!

Until tomorrow eat well live well.


  1. Kathryn,

    This looks very good. Thanks for sharing.

  2. Carol thanks so much it was delish


// 10