I draw the line at coloring cabbage and meats. I just can't do it. But I can trade my coloring for an irish banquet. St. Patrick's Day (March 17) is an annual feast day which celebrates St. Patrick, the patron saint of Ireland. It is a day celebrated with parades, the wearing of green, and of course, beer. It's also popular with many people because it takes place just a few days before the first day of spring.
Make this St. Paddy's Day memorable with these Irish-inspired recipes. And remember, if you're lucky enough to be Irish, you're lucky enough! 'Beannachtam na Feile Padraig!'
This is what we had last week:
Sweet Irish Whiskey Glazed Corned Beef
Servings: 4 - 6 Prep Time: 15 min. Cook Time: 9 hours on low
This corned beef cooks all day in the slow cooker. Just broil the corned beef to make the sweet Whiskey glaze (we used bourbon whiskey) a few minutes before serving it up for your St. Patrick's Day Supper.
DIRECTIONS
• 3 lb corned beef brisket
• 1 lb red potatoes
• 1/2 lb carrots
• 1 bottle(s) beer
• 1/4 cup(s) orange marmalade
• 2 tbsp bourbon
• 1 tbsp ketchup, low sod.
• 1 tbsp white wine vinegar
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1. Place red potatoes, carrots (cut in 2 inch pieces), and 1 beer (we used Sam Adams lager) in a slow cooker. Place trimmed corned beef on top. Most corned beef comes with a seasoning packet. If it does, add the seasoning packet to the slow cooker. Cook for 8-9 hours on low (4-5 on high).
2. Remove corned beef from slow cooker. Whisk together bourbon, ketchup, marmalade and vinegar. Brush over corned beef. Broil beef about 6 inches from heat for 5 - 6 minutes or until it caramelizes.
3. Thinly slice corned beef against grain and serve with carrots and potatoes (quartered).
Second Beef Recipe
Muenster and Corned Beef Press
Servings: 2 Prep Time: 10 min. Cook Time: 20 min.
We usually buy deli corned beef for these sandwiches but it is also a great way to use up your corned beef dinner leftovers.
INGREDIENTS
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DIRECTIONS
• 1 head cabbage (green), thinly sliced
• 1 cup(s) chicken broth, low sodium
• 4 slice(s) rye bread
• 1 tbsp butter, with salt
• 1 tbsp whole grain mustard
• 4 oz deli corned beef, cooked
• 2 slice(s) muenster cheese
1. Combine cabbage and chicken broth in a saucepan and bring to a boil. Let simmer and cover for 20 minutes or until tender. Remove with a slotted spoon and season with s&p.
2. Spread butter on four slices of rye bread. Place buttered side down and spread dijon mustard on each slice. Top two slices with corned beef, cabbage and a slice of cheese. Top with remaining two bread slices.
3. Cook on a heated panini press (or in a grill pan with a heavy pot on top) for 4 - 6 minutes or until crispy and cheese is melted.
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