We all know that holidays mean two things – traditions and food. And since I’m 100% Irish, my favorite holiday is St. Patrick’s Day, a day that brings back fond memories of my childhood and the lingering scents of corned beef cooking in the kitchen.
When we were young, my Dad would have green carnation corsages for us to don on the morning of March 17th for school! We wore every piece of green we could find in the house, and covered our shirts with buttons that said things like, “Kiss me I’m Irish” and “100% Irish”. It was pure joy and fun for all 14 of us children.
What I didn’t appreciate as much at the time was the smell of corned beef cooking overnight in our house come mid-March. But now that I’m older, what I wouldn’t give for my mom’s homemade corned beef! If you are feeling brave this year, give it a try with this classic way to cook an old “American-Irish” food (In Ireland they don’t serve Corned Beef and Cabbage on St. Patrick’s Day – this is purely an American tradition!).
Corned Beef and Veggies in the slow cooker
3 to 4 lb. corned beef roast (most come with seasoning, but you can purchase your own seasonings depending on preference)
Fill slow cooker ¾ full with water and add roast and seasoning
Cook on low 6- 8 hours
Remove meat and cook desired vegetables in same water – rutabaga, cabbage, new red potatoes, carrots
Cook for 2-3 hours adding cabbage ½ way through cooking. Be sure to slice meat against the grain
What are your favorite St. Patrick’s Day-themed recipes?