Welcome to the SIXTH ANNUAL ST. PATRICK’S DAY BLOG CRAWL
hosted by my friend, Kathleen, at Cuisine Kathleen. You are invited to come to the party where you will find the best Irish stories, recipes and great ideas to make your St. Patrick’s Day celebration something special.
St. Patrick’s Day is a traditional holiday in my house and, like Thanksgiving, our dinner menu has changed very little over the years. I can see my great grandmother, Katie, preparing a big platter of corned beef and cabbage with boiled potatoes and carrots on the side. I’m not one to tamper with traditional but over the years I have prepared the potatoes and cabbage in different ways just to kick things up a notch. This year’s version is a winner because it has all the traditional flavors and then some…and is significantly lightened up with a mash that is half potato and half cauliflower.
I have replaced my old way of simmering CORNED BEEF on the top of the stove and now cook it in the slow cooker. Onions, carrots and a big handful of flat-leaf parsley go on the bottom of the pot and the corned beef, fat side up, is placed on top. Barely cover the beef with water, add a bottle of beer if you like, then sprinkle on the spice packet that came with the meat. Cook 2 hours on high…then 5-6 hours on low until tender. It will be fork tender delicious. A little tip…I cook the carrots separately because they taste so much better…like carrots and not pickling spices.
When the corned beef is finished cooking I trim most of the fat off the top…leave about 1/4 inch…and then I glaze it with a combination of Dijon mustard and brown sugar. Liberally spread the glaze on top surface of the corned beef and place under the broiler until browned and bubbly. A cruet of cider vinegar and a bowl of HORSERADISH CREAM SAUCE are served with dinner. Homemade Irish Soda Bread and Irish Potato Rolls are delicious additions to the festivities.
IRISH SODA BREAD
- 1-1/2 pounds russet potatoes, peeled and quartered
- 1-1/2 pounds cauliflower, chopped
- ½ cup sour cream
- ½ stick unsalted butter, at room temperature
- freshly ground black pepper
- sea salt
- 2 tablespoons olive oil
- 1 large sweet onion, thickly sliced
- ½ medium head of cabbage, thickly sliced
- Place the potatoes in a large saucepan of salted cold water and bring to a boil. Cook for 15 minutes, add the cauliflower and cook for another 5 minutes or until tender. Drain and return the potato and cauliflower to the pan. Lightly mash with a potato masher until chunky. Add sour cream, butter, salt and pepper and mix well. Set aside and keep warm.
- Heat 2 tablespoon oil in a large non-stick skillet over high heat. Add the onion and cabbage and saute till softened but still crisp. Add to potato cauliflower mixture and lightly combine.