Corned Beef and Cabbage

For many years Saint Patrick’s Day was my most dreaded holiday of the year. I used to tend bar part-time (yes, yet another job) and nothing said amateur night (or day) more than Saint Patrick’s Day. It was a day and night filled with slinging drinks, sloppy drunks, no tips, and suburbanites wearing tee shirts that proclaimed they were “CHI-RISH” UGH!

On  my own, I refused to ever celebrate the holiday except for the years I spent in my friends yard during the South Side Irish Parade. I don’t count that as celebrating because it was basically beer drinking, fire pit sitting and eating, which we would likely do all 364 other days of the year.

When I met Mr. Tipsy, who comes from a devoted Italian Family I had assumed I would never need to utter the words, Happy Saint Patrick’s Day in their company. To my surprise and chagrin, Mr. Tipsy’s Mom Rose, LOVED to host the holiday and like everything she did, she did it up in a big way. I shouldn’t have been surprised, if there was any other person who likes to overdo it with food like I do, it was her.  Sadly she passed away some years ago, but I was lucky enough to be gifted with all her cookbooks,recipes and traditions. As the keeper of her recipe crypt I started to make Saint Patrick’s Day a foodie holiday here at Tipsy HQ and haven’t looked back. I have come to enjoy the holiday in my own low key, foodie way.

I cook Rose’s traditional Corned Beef and Cabbage recipe every year, just the way she taught me and it also makes me happy with how happy it makes Mr. Tipsy and his Dad.

Rose’s recipe is easy and involves simply baking the corned beef by itself in a roasting pan, slow and low and adding the veggies at the end to roast.

Here is the quick and easy recipe

• 3 lb flat cut corned beef brisket, I buy the cheapest one Jewel sells. I have bought the brand name varieties and have seen no difference in quality.
• 1/2 Head of Green Cabbage, Quartered
• 6 Red Potatoes, Halved
• 1 Large Onion, Sliced
• 6 Large Carrots, Peeled and Rough Chopped

1. Place the corned beef in a roaster with a lid, I will link the one I always use below.
2. I do not use the season packet that comes with the beef, in fact, I use no seasoning at all.
3. Place the lid on the beef, pre-heat the oven to 250 degrees.
4. Place roaster in oven and let slow roast for 2 hours.
5. Remove the lid and check the temp of the beef, if is about 125 degrees, add the veggies and toss in the meat drippings. Cover again and roast for another 30 minutes.
6. Remove the lid and roast for 20 more minutes.
7. Take roaster from oven and leave corned beef to rest for thirty minutes.

This is the simplest and perfect corned beef method of cooking I have yet to try.  The most important part of the corned beef process whether you bake, boil or slow cook it, is making sure you slice the corned beef correctly.  Check the video below for how to slice your corned beef so you aren’t left with a stringy mess.

While I love Rose’s recipe, this year I decided to try something new with a twist on the traditional Corned Beef and Cabbage meal and a Reuben. I came up with a Corned Beef and Cabbage Sandwich with oven roasted Irish Potatoes and a Cabbage Slaw, on Rye with Swiss Cheese. CLICK HERE for this recipe. Mr. Tipsy stood at the counter devouring this sandwich in about two bites while grunting his appreciation, so I know it was good.

If Corned Beef isn’t your thing, then I have a perfect dish for you that will keep things festive yet not make you deal with the pink meat. If you have been following my blog for some time, you may or may not know that I have had a long time partnership with Chateau Foods. Chateau Foods makes the worlds best dumplings. I have recently partnered with them to bring you three new recipes using their dumplings for the Spring.  Immediately a hearty Irish Stew came to mind when I thought about what I could create to highlight their mini potato dumplings (which may be my favorite, but don’t tell the others). This stew has an oven roasted mirepoix base with a Bock Beer reduction. Don’t let this intimidate you, this is a very easy recipe. CLICK HERE for the recipe for this hearty Irish stew. The dumplings for this recipe can be found in the freezer section of most grocery stores.

One last dish that I created were these delicious Irish Potatoes baked in a cast iron skillet. If boiled potatoes aren’t you thing, these make a great accent to your corned beef.  Check out this recipe HERE.

No matter how you feel about the Saint Patrick’s Day holiday, it can be a fun day to enjoy some new recipes, family and friends.  To me Saint Patrick’s Day does signify the start of Spring, and without the debaucherous bar go-ers, has come to be a holiday I love and look forward to. Wishing you a Happy Saint Patrick’s Day and I hope you get to enjoy some good food!

Happy Eating!

I linked my roasting pan to my Amazon Idea Page HERE.

*This post contains affiliate links and is sponsored by Chateau Foods, however all my opinions and declarations of love for the dumplings are my own!

This is the Bock beer I used  in my stew from Aldi