In the time we have been married, we have celebrated St.Patty’s Day like it was Thanksgiving! Since Bear is Irish and loves all things
For the Corned Beef and Cabbage;
I have tried a few different recipes over the years, but have found that simple is better! I always make it in the crackpot and simply add the meat and veggies all together, sprinkled with the seasoning packet included with the roast, and cover it all with water. Some people toss and replace the water half way through cooking to avoid it being too salty. And I found I only needed to do this when I was following a recipe that added lots of extra seasonings. But simply just using the seasoning packet that usually comes with a corned beef, there is no need to deal with the hassle of replacing the water.
This is the most simple corned beef and cabbage recipe you will ever come across. But after nearly ten years of experimenting with different recipes, I have found the simpler the better!
- 3 pounds corned beef brisket size with vary, this will serve about 6-8 people
- 1 medium white onion
- 3/4 cup baby carrots
- 1/2 head of cabbage cut in wedges
- 1/2 pound small potatoes I like to buy small red potatoes
In a standard size slow cooker add all veggies. Add corned beef, fat side up, on top of vegetables and sprinkle with spice packet. Add enough water to almost full cover meat, about 4-6 cups, depending on the size of the brisket. Cover and cook on high until corned beef is tender, 4 1/4 hours or 8 1/2 hours on low.
Once cooked, slice brisket against the grain and serve with included veggies. Enjoy!
Simple enough, right?
For the Irish Soda Bread;
This recipe is adapted from the lovely Ina Garten! Love it! So simple and delicious! It get’s gobbled up so quickly! For a yummy sweet/breakfast version replace the raisins with craisins and whisk 1 tablespoon orange zest into the buttermilk and egg mixture (the sweet craisin version is the version pictured)
- 4 cups flour
- 4 tablespoons sugar
- 1 teaspoon baking soda
- 1 1/2 teaspoons salt
- 4 tablespoons cold unsalted butter cut into 1/2 inch cubes
- 1 3/4 cups buttermilk
- 1 large egg
- 1 cup raisins or craisins
- 2 tablespoons orange zest optional, but so yummy!
Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.
With a fork, lightly beat the buttermilk and egg together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the raisins with 1 tablespoon of flour and mix into the dough. Add orange zest if including. It will be very wet.
Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.
Cool on a baking rack. Serve warm or at room temperature.
I found this lovely recipe thanks to Pinterest. Head over to the blog, Tidy Mom for the recipe! I will admit, the recipe looked daunting at first, and it was a little time consuming, but it was really fairly easy, turned out perfect and was so delicious! I don’t think I have ever been more overjoyed with a first time batch of cupcakes! I am not kidding! You will love these. And that ganache… Oh my… It is positively to die for! My only critique was I made about half the frosting and I still had TONS of leftovers! But that is really my only complaint!
I know these aren’t exactly an authentic Irish dessert, but the ones I have tried I haven’t loved. If you have one a favorite, please share!!
Enjoy! And happy St.Patty’s day my friends!
I leave you with an Irish blessing