Wednesday, March 17, 2010

Celebrating St. Patrick's Day


We celebrated our St. Patrick's Day a bit early this year.  A family get together on Sunday was a great way to share my love of the traditional holiday meal of Corned Beef & Cabbage.  Below you will find my recipe for Corned Beef, which is something that is made year round in our home.  And, a new recipe that I developed this year, for a green punch.


Corned Beef with Potatoes & Cabbage
4 lbs Corned Beef Brisket
8-10 C Water*
Seasoning packet  (packaged seperately from the corned beef)
6 Beef Bouillion Cubes
4 Whole Cloves
2 Tbsp. Worchestershire Sauce
8-10 Medium Potatoes, cut in half  (Reds, & Golden Yukons work best)
1 Lg Head of Green Cabbage, cut into 8th's

In large pot, place brisket in bottom, & cover with at least 8 C water.  Bring the water up to a boil, skim the surface removing any foam.  Add in seasoning packet, bouillion cubes, cloves, & worchestershire.  Turn heat to medium, cover with a lid, & let simmer 2 - 2 1/2 hours. 
Add in potatoes, cover with lid, & let boil 20 minutes, check for doneness. Continue to boil if potatoes are still under cooked, but don't exceed 30 minutes. 
Remove potatoes & corned beef from pot, & place on a platter, keeping everything warm in a 200 degree oven. 
Add cabbage wedges to boiled water, cover with lid, & let cook 5-8 minutes. 
Slice brisket against the grain & serve everything piping hot!

*If your cooking corned beef that is over 4 lbs, use more water when boiling*



Green Punch
2, 2 Liters Sprite, or 7up (Diet also works well)
4 Cans Frozen Limeade
1 Liter Mountain Dew
5-6 Drops Green Food Dye
Lime Slices

Combine sprite, limeade, mt. dew, & green food dye in a large pot.  Keep chilled.  When ready to serve, pour into glasses with some ice & a couple of lime slices.





Our platter of Corned beef, potatoes, & cabbage.   And a nice big glass of green punch!