Tuesday, March 16, 2010
Everyone is Irish on St. Patrick's Day and dinner would have to be corned beef and cabbage. Surprisingly enough, the Irish ate mutton or lamb because there was an abundance of it in Ireland. When they came to America though, it was beef that was plentiful and thus the tradition was born.
The Sullivans (my Mothers family) and the Reardons (my Fathers family) came here from Ireland and so the tradition continues.
Corned Beef and Cabbage
6 carrots. cut into chunks
2 onions, chopped
2-3 lb. corned beef brisket with seasoning packet
12 oz. can beer (non alcoholic is fine)
2 Tbsp. yellow mustard
1/4 cup brown sugar
1 cup water
8 wedges cabbage
In 4-6 quart crockpot, combine carrots and onions. Rinse corned beef under cold running water and pat dry with paper towels. Place in crockpot and sprinkle with contents of seasoning mix. Pour beer over brisket and spread mustard on brisket. In small bowl mix brown sugar with water and pour over brisket. Cook on low setting for 11-12 hours. Take corned beef out and wrap in foil to keep warm. Turn to high and add cabbage wedges to vegetables and cook for 30 min. Slice brisket, thinly, across the grain and serve with vegetables.
Garlic Smashed Potatoes
1 lb red potatoes
4 cloves garlic peeled and left whole
1/4-1/2 c milk
2 T butter
salt and pepper
Scrub potatoes. Cut in quarters but leave skin on. Boil for 20 min. Drain off water and leave in hot pot. Mash potatoes and garlic with potato masher. Mix in milk and butter. Potatoes should be lumpy and slightly drier than mashed potatoes. Season with salt and pepper.