Happy St. Patrick’s Week!
I’m not Irish, but I went to a Catholic university which is where my love for St. Patrick’s Day started. People would head out to start celebrating bright and early in the AM (or right after their classes ended) and it was a truly fun day. Now that I’m a “few years out of school,” the holiday is more about the food and of course my kids (who do have some Irish in them.)
I’m pretty sure my mom often made corned beef and cabbage in March, but I’m not sure if I appreciated it as much as I do now (like many foods.) This is her recipe and the slow cooker is a great way to make it. The corned beef gets fall-apart tender and it makes a wonderful broth which you can make into gravy.
She also makes a horseradish sauce and I’m not completely sure how traditional it is, but I can’t have my corned beef without it. The sauce is great with roast beef, too. It’s a simple recipe, but I will post it for you all tomorrow.
- 3 carrots – 3 inch pieces
- 3-4 lb. corned beef brisket with spice packet
- 2-3 onions, quartered
- 1-2 cups of water
- 1 small head of cabbage
- Place carrots and onion in the slow-cooker with the corned beef and spices on top. Pour water over corned beef and cook on high for 5-6 hours or on low 10-12 hours (I do mine on low.) After 6 hours on low or 3 on high, cut the cabbage into quarters and place in the slow cooker (you don’t need to use the entire head.) Push cabbage down into the broth a little bit.
- When corned beef is done remove about 1½ to 2 cups of broth. Add a chicken or beef bouillon cube and heat over medium high heat in a small saucepan. Add some cornstarch that has been diluted with a little water to the simmering broth. Turn up the eat and bring to a gentle boil whisking constantly adding more diluted cornstarch if you want to make the gravy thicker.
- I serve this with boiled red potatoes and pour the gravy over top. Also, I sprinkle my cabbage with malt vinegar.
This post has been linked up to Cuisine Kathleen’s St. Patty’s Day Blog Crawl