Saturday, March 17, 2012

Happy St. Patricks Day!!!

Wanted to tell everyone Happy St. Patrick's Day!! I am Irish & I grew up celebrating this cute little Holiday every year we went to my Grandmas & she mad a special Irish cake that had been passed down from her mother! I need to get the recipe!

This year for the first time ever I am making Corned Beef & Cabbage for my family :) I have said for years I was going to & never did but I want to start a lil tradition with my family. I have great memories of dressing in green & going to grandmas so I want to pass on a little heritage to my boys.

This morning I also made some yummy pancakes with greek vanilla yogurt (I colored it green) & topped with fruit! We then spent the morning/afternoon downtown feeding ducks & visiting our farmers market we have had a great day! I thought I'd share my Corned Beef & Cabbage recipe with you so here it is... Enjoy -Candice- & It is a crock pot recipe :)


  • 2 stalks celery, halved
  • 4 carrots
  • 1 medium onion, cut in 4 wedges
  • 4 to 6 red potatoes, quartered
  • 1 4-pound corned beef brisket
  • 12-ounce bottle stout or dark ale
  • 1 tablespoon corned beef spices or pickling spices (or spices that come with the brisket)
  • 1 medium head cabbage, cut into 6 wedges

Place celery, carrots, onion and potatoes in the bottom of a large slow-cooker or crock pot. Rinse the corned beef brisket and place over vegetables. Add the bottle of stout, spices and enough water to just cover the meat. Cover and cook on LOW for eight to nine hours.

Remove the meat and vegetables from the pot and cover with foil to keep warm. Increase heat to high and cook cabbage until softened but still crispy, 20 to 30 minutes.

Slice brisket across the grain, serve with vegetables Pass extra cooking liquid at the table.

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