Corned Beef and Cabbage March 16, 2016

Glazed or Boiled? An Irish FavoriteCrock Pot Corned Beef and CabbageGlazed Corned Beef and Cabbage

                                        Corned Beef and Cabbage

I know it is Greek Yogurt month, but I couldn’t let St. Patrick’s Day go by without two great recipes and of course a story that goes along with my connection to this Irish tradition. Well it goes like this….my mother made friends very easily and by that I mean every where we went my mother became friends with total strangers. It’s true, she not only had the gift of gab, she had the gift of kindness and always reached out to total strangers. From a young woman had many friends and co-workers  that called her family and she would turn them into honorary Greeks by teaching them about the Greek culture and food.  She also embraced the cultures of her friends, in particular her Irish friends!

Well it even went a step further with the birth of her first child, my sister Andrea. According to my Mom, all her Irish friends wanted to have children born on St. Patrick’s Day. Her friends said it brought special luck to the family and especially the child born on this magical Irish holiday. Well don’t you know that my 100% Greek mother had my sister Andrea on March, 17th! All of her Irish friends gave her hell ( in a loving way) and told her she had no business having a Greek baby on St. Patrick’s Day.  Laughing as they told her they even tried to time their pregnancies to give birth on March 17th!

Before my sister was born my parents had already picked out her name to be “Andrea Maria Paparides”. Yet, it didn’t seem quite right not to honor the fact that she was a St. Patrick’s Day baby. The solution….my parents added “Patricia” to her name honoring all their Irish friends. So my sister’s name on her birth certificate officially became “Andrea Maria Patricia Paparides”!! Their Irish friends were thrilled and my sister has had the “Luck of the Irish” on her side ever since! Happy Birthday my sweet Sister!!

Corned Beef and Cabbage and St. Patrick’s day had a whole new meaning in our house and we all became lovers of corned beef. My other sister Penny took it a step further and married an Irish man, she went from Paparides to Ryan! In fact for the last 19 years she and Joe host their annual St. Patrick’s Day dinner with the same four couples, it is great fun. She decorates her home with Irish decor and novelties, her tables are beautifully set lavish wit the Irish theme. Joe her husband plays his music from Ireland and serves us a “Blarney Stone” cocktails to kick off the festivities.  She adorns her table with delicious appetizers and serves the traditional boiled Corned Beef and Cabbage dinner. This delicious meal is served with warm Guinness and Gouda bread with creamy #plugra, a european butter. It doesn’t get more Irish than this!! Irish Table Setting

What a beautiful table and a fun evening! Thanks Penny

So here are two of my recipes, one for the traditional boiled Corned Beef and Cabbage and the other my Glazed Corned Beef and Cabbage.

Boiled Corned Beef and Cabbage in a Crock Pot   

1 4-5 pound corned beef

1 head of green cabbage

6-8 yukon gold potatoes

2 med onions

4 large carrots ( peeled and cut in 2″ slices)

2 cloves garlic minced

1 bottle Guinness or other dark beerCorned Beef and CabbageCrock Pot Corned Beef and Cabbage

1 tbsp. black pepper

1 tbsp salt

1 tbsp. onion powder

1 tbsp. garlic powder

Rinse and trim some of the excess fat from the corned beef, place in a big pot or a crock pot. cover with beer, add spices, carrots, onion, garlic, potato and cabbage. If using a crock pot add enough water to come just below cabbage, cover and cook on high for 6 hours. If using a big pot, bring to a boil and them reduce heat to low, place a lid on the pot and cook on low for at least 3 -4 hours. Stick a fork in corned beef to make sure it is tender, if not cook an other hour. Remove corned beef, let rest for about 15 minutes then slice. Place several pieces of corned beef on plate and then spoon the vegetables with juice over corned beef.

I love this recipe but I have to say that my favorite recipe for Corned Beef and Cabbage is my glazed version. The corned beef , trimmed of most of the fat and cut in pieces like a beef stew, it has a little bit of sweetness too.

Glazed Corned Beef and Cabbage

1 4-5 pound piece of corned beef ( trimmed of fatandcut into 2″ cubes)

1/4 cup olive/veg oil blend

1/2 cup brown sugar

1 bottle Guiness or other dark beer                                Glazed Corned Beef and Cabbage

2 medium onions ( cut in quarters)

4 large carrots ( cut in half and then 2″ pieces)

6 yukon gold potatoes ( cut in 2″ cubes)

1 head of green cabbage ( cut in wedges)

1 tbps each of Pepper, Salt, Granulated Garlic and Onion Powder

Trim most of fat from Corned Beef, Cut into 2″ cubes and coat with cracked black pepper. heat olive oil on medium high heat in deep pot and add corned beef cubes, let cook for about 10 minutes. Add the brown sugar and mix, then add the beer. Let simmer for a few minutes, then add spices, and one onion and the carrots that have been cut.

Glazed Corned Beef and Cabbage

Glazed Corned Beef and CabbageGlazed Corned Beef and CabbageGlazed Corned Beef and CabbageGlazed Corned Beef and CabbageGlazed Corned Beef and Cabbage

 

 

 

 

Add water to cover all ingredients bring to a boil, then lower heat and cook for about 3-4  hours on simmer. Remove cover and add the cabbage, potatoes, and second onion. Add additional water to cover the vegetables, cover and let cook until the cabbage and potatoes are tender. Taste broth and adjust seasonings to taste. Serve this wonderful stew like version in a bowl and have crusty bread to soak up the delicious rich juices.

 Just a few notes: Normally when cooking cubes of meat in oil, the goal is to brown these pieces so you would need to cook them in batches. This is not the case with the corned beef cubes, so you can cook all the cubes at once. Also, if you love corned beef now is the time to buy, most grocery stores have corned beef on sale for half the cost. So buy a few and store them in the freeze for later.

Try out either of these great recipes and enjoy the rich flavors that develop with the slow cooking of this St. Patrick’s Day favorite. So in honor of my two sisters I wish all a Happy St. Patrick’s Day!!

Enjoy!

Cheff Steff

 

 

 
 

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