St. Patrick's Day Feast

By cndrela13

Faith and Begorah! A delicious, although American invention, feast for St. Patricks Day.

Ingredients

• Corned beef
• Head of green cabbage
• Carrots, steamed and tossed with butter and salt
• Red potatoes, mashed with garlic cloves, butter and milk

Preparation

Step 1

Remove the corned beef from the wrapper. Rinse well under cold water. Keep the packet of seasoning mix. Or, if the seasoning is already on the corned beef (as mine was this year) be careful not to wash it all off when rinsing the meat.

Place the corned beef in a large pot and cover with water. Put the cover on and bring to a boil. Once the water is boiling, reduce heat, and place lid ajar on the pot. Cook for approximately 3 hours. You want the beef to be very tender.

When the beef is cooked, remove from the pot, but don’t throw the water out. Cut the cabbage into quarters (or smaller if you prefer). Keep the core in the cabbage. With the water simmering, drop the cabbage pieces into the water. Cook for approximately 3-5 minutes depending upon how crisp you like your cabbage.

Serve the corned beef and cabbage with some steamed carrots and mashed potatoes. This year I used red potatoes, kept the skin on them, and added garlic cloves to the water as they were boiling. Yum!