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Okay, I’m nowhere near Irish-but I do like to celebrate St. Patrick’s Day!  Just like most of the free world.

However, green is my least favorite color in the entire world.  I usually hole up in my office and/or my family because I haven’t a single thing to wear.  

My wonderful daughter corrected this faux pas last year when she worked for Ed Hardy for a brief period of time.  She brought me home a very dark green tee with one of his signature parrot “tattoos“.  I like it and wear it quite often.

Back to cooking and St. Pat’s Day.

I must admit, my husband (you’ve heard of him, the red meat hound)loves corned beef.  So it’s with him in mind that I buy one of the more expensive cuts and make a tradtional boiled/slow-cooked dinner.

We all know by now that I’m all about the greens and veggies-so I eat the rest of the meal with relish. Not literally, but let’s say “with zest“.

My way of preparing the dish?  I actually bring out the crockpot.  I buy a good bottle of Guiness too.  And the head of cabbage,the red potatoes (hold up way better than Idahos/russets), carrots and I throw in an onion.

Why the more expensive cut?  Simple-less stringy (as long as you cut it correctly, against the grain) and better taste.

I chop up the veggies and place them on the bottom of my 5 quart crock, then put in the beef and the seasoning packet and finish by pouring on the Guiness.   It really does add a good dose of flavor.  Then I just plug it in and turn it to low.

The best part of this method is that I don’t have to watch on the stove for either adding water or boil-overs and it comes out great.

What I would like to know is this:  Do you have a special way of prepping your corned beef dinner?  Bake it (I’ve tried that w/ a brown sugar glaze one year and it was actually well received!!  Do you stick to strict tradition?

And your sides?  Do you put a twist on those?  My son hates boiled cabbage so once our daughter moved out, I switched to cole slaw for a while.  

And what about Irish Soda Bread?  Do you make it?  Use it straight or add dried currants, raisins or other dried fruit?

Let’s see if we can share some of your recipes-I’m sure we‘re all ready for a new twist on an old favorite!

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Member Comments

    • 0 votes vote up vote up

      Cynthia Schmidt wrote Mar 8, 2010
    • I love the idea of the beer in the crock pot, Carine. I’ve never tried it. I don’t make corned beef every year but Joe really likes it so I think I’ll do it this year. I don’t do anything special. I’ve made soda bread a couple of times. One year I saw something on the Food Network where the chef cooked the corned beef in the oven until tender then brushed it with barbeque sauce and finished it on the grill. He made the cabbage and potatoes separately and then served it all together. I tried that once and it was good but a lot of extra steps. I prefer the traditional boiled dinner.



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    • 0 votes vote up vote up

      Carine Nadel wrote Mar 8, 2010
    • I hear you Cynthia, especially now that I have quite the strength issue going w/ my hand.  I’m looking for less carrying, less clean up and something that dh won’t make a mess of when cutting!



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    • 0 votes vote up vote up

      Max0125 wrote Mar 9, 2010
    • Carine,

      Sorry to hear about your hand. I wish you a speedy recovery!

      One year I made Kevin a Guiness stew in the slow cooker. He loved it. There are a lot of recipes online. One of my friends made a chocolate cake with stout beer that was really good. I normally hate beer, but you couldn’t taste the stout.

      This year I will be making chocolate mint brownies for my niece and nephew and for work. I haven’t decided what else to make.



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    • 0 votes vote up vote up

      Carine Nadel wrote Mar 9, 2010
    • I’ve heard of the stout beer chocolate cake-think it would be really good.



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    • 0 votes vote up vote up

      Samgat wrote Mar 9, 2010
    • I have never tried corned beef with beer.  But I will this year.    Wish I had more to share about what I cook but it is the same as everyone else. LOL



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