St. Patrick’s Day

Corned Beef and Cabbage

It’s St. Patrick’s Day and that lead to the most logical dinner tonight. . . Corned Beef.  But, I wanted to try something different this year.  Usually I just toss it in the slow cooker with some potatoes, carrots, Guinness and seasoning.  This year, a couple days before the holiday, I received a recipe in my email box from Cuisine at Home.  I was intrigued and decided to take a break from the norm and try something new.  I went shopping for the ingredients, buying things that I don’t remember ever having in my kitchen.  I also had to go buy a broiler pan.  I have never personally used a broiler but this recipe called for caramelizing a glaze in the oven.  Additionally, I was going to make cabbage this year.  I didn’t usually add this element to my meal but along with the corned beef recipe I was sent a buttered cabbage recipe that looked easy and yummy.

In the morning, before I went to work I tossed the Corned Beef, Carrots and Potatoes in the slow cooker.  The hardest part of this step was cutting the visible fat off the corned beef brisket and cleaning the potatoes.  After setting the timer for 8 hours, I head out the door to work with my fingers crossed.  When I came home, I was greeted with the wonderful smell of the corned beef cooking in the slow cooker.  I began to salivate.  I started my buttered cabbage recipe and mixed the glaze for the corned beef.  I then took the corned beef out of the slow cooker, put it on the broiler pan, brushed the glaze on and caramelized it under the broiler.   I was really unsure about the glaze.   It smelled strong of vinegar and the flavor on its own was not that great in my opinion.  The results were amazing.   After the glaze had time to caramelize and intensify, the flavors were WONDERFUL with the corned beef.  I only wish I would have thought sooner to reduce the remaining glaze to top the corned beef with after slicing.  Next time, I will be doing it for sure.  Also, the cabbage was great.  Just the right amount of cooking so it was still slightly crisp and the seasoning was not overpowering but gave the cabbage just the right amount of flavor.

Marmalade-Glazed Corned Beef with Carrots & Potatoes

Click image for recipe

Buttered Cabbage

Click image for recipe

I have included a PDF of both recipes for you (click on the images above from Cuisine at Home to download the recipe).  I hope you give them a try.  It does not need to be a special holiday to enjoy this meal.   Happy St. Patrick’s day to everyone!  Hope you found a great meal to enjoy with family and friends tonight.

 

2 Comments

Filed under Recipe

2 Responses to St. Patrick’s Day

  1. It looks delicious 🙂 I tried corned beef and cabbage for the first time yesterday, and I will definitely being having it again. I’m setting aside this recipe so we can try it out. Thank you.

  2. I’m glad you finally tried corned beef. I loved this recipe for sure and I did concentrate down the glaze and used it on the left overs. All I can say is WOW! I won’t forget to do this again when I serve it the first time. Let me know what you think when you finally try this.

Leave a Reply