Tasty Tuesday: Revving up for St. Patrick’s Day

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Our last name is distinctively Irish-sounding and there are photos of ancestral homes in Ireland. Because of this, celebrating St. Patrick’s day has always been a BIG deal in Dave’s family. His parents always had a lot of fun with St. Pat’s day and years ago, his mom gave me a number of favorite recipes. I’ve tweaked the recipes quite a bit over the years to make them my own.

To be honest, a meal of corned beef and cabbage is WAY down the liscorned-beef-featuret for me, but these recipes are actually tasty and quite a treat. I’ll share how WE eat corned beef and cabbage as well as a link to my favorite Irish soda bread.

Fried Peppered Cabbage

  • 1 medium head green cabbage, grated
  • 1/4 c. olive oil
  • 1/2 c. plain yogurt
  • lemon pepper

Heat olive oil in large non-stick skillet over high heat. Add the cabbage and saute, stirring constantly for about two minutes. The cabbage will be heated through but not wilted. It should still be a little crunchy. Remove the pan from the heat and stir in yogurt. Season generously with lemon pepper.

Baked Corned Beef

This really is the only way I can eat corned beef. And to be honest, I’m a little hazy on what, exactly, corned beef IS. I’ve learned the hard way over the years that buying the nicer brisket makes a huge difference. I almost always go for the bargain, but I strongly recommend going for quality in this case.

  • 3-4 lb. piece of corned beef brisket
  • 3/4 c. brown sugar
  • 1 t. ground cloves
  • 1 t. ground ginger
  • 1 T. brown mustard
  • 2 T. honey

Boil corned beef in a large pot of water until it’s tender. Remove from water and trim off any excess fat. Place meat in a baking dish. Mix all the other ingredients together into a thick paste. Spread this paste over the meat. Bake for 25-30 minutes at 400°. Let sit for ten minutes before slicing into thin slices. Serve with fried peppered cabbage.

The perfect accompaniment for this corned beef and cabbage meal is Irish Soda Bread which you can find here.

In keeping with the green theme, consider finishing off your meal with Key Lime Cheesecake for dessert.

And just a note on how St. Patrick’s Day works at OUR house….Dave does all the cooking and I sit back and watch! He is, after all, the guy with the Irish name.

Barb KELLEY

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About Barb


Mom of 4 boys ranging in age from 18-24, Barb cooks and writes her way through life as she explores what comes next in the life of a mom. Visit her at My Sister's Kitchen at http://mysisterskitchenonline.com. You can also find Barb on Facebook at http://facebook.com/sisterskitchen/ or follow her on Twitter https://twitter.com/sisters_kitchen


Comments

  1. Oh, yes! Irish men can cook, can’t they! My dad did the fancy cooking on our family, and I still make lots of his recipes.