St Patrick's day

Thought I'd share an easy recipe. Tonight I made my traditional corned beef, cabbage, and potato recipe.

I put 2 corned beefs in a turkey roaster and fill with water almost, but not quite, to the top of the corned beefs. Bake covered at 350 for 3 hours.

About 45 minutes before the 3 hrs is up, I boil my red potatoes. Then, when the 3 hours is up, pour out more than half the liquid. Put in about 1 1/2 lbs. of mustard and a bag of brown sugar and mix together. Add the potatoes, and a cut up head of cabbage.

Bake again for another 30 minutes or so. Eat. Easy & good.

Anybody with another St Patrick's recipe please share.

Not a recipe but my grandaughter and friends made these today for the St. Patrick's Day dinner at one of our county senior centers. They painted smooth stones green and then attached cards to them that said:

IRISH WORRY STONE

This is an Irish worry stone. Slowly rub it and all your troubles will melt away because, as my Irish friends say:

You only have two things to worry about-
whether you’re sick or whether you’re well.
If you are well, you have nothing to worry about.
If you are sick, you have two things to worry about-
whether you get better or whether you die.
If you get better, you have nothing to worry about.
If you die, you have two things to worry about-
whether you go up or whether you go down.
If you go up, you have nothing to worry about.
If you go down, you’ll be so busy talking with all the friends you
haven’t seen for years that you won’t have time to worry.

How many of you Roadfooders have done this? A full keg of Kathadin beer on the back porch. SIXTEEN cooked briskets, cabbage, potatoes, carrots, turnips, onions. Irish soda bread and raisin bread. Bread pudding with Jameson's whiskey sauce. My Hepplewhite dining room table could seat 24. But for 118 people!!! At one point I counted 52 people in my kitchen. Now, THAT's a St. Paddy's Day party!

And you're inviting all your roadfood buddies this year, right?

a 'full' keg?...oh yeah!....We have an open house,people in and out all day(come thirsty and hungry)......Usually go with 1/2 keg of Guiness,full keg of Harp.....this year,I'm going to Alaska...please????????

Once again St. Patty's Day is fast approaching! I can't wait...anyway, here's how I do my dinner and was looking for some possible variations.

Simmer corn beef with spices on stove till tender. Remove from liquid, cover.
In a large electric skillet, layer coarsly, chopped cabbage, sliced onions, sliced potatoes(about 1/2' thick),1 lb. bag baby carrots. Pour approximately 1 1/2 - 2 cups of strained corn beef broth, a little salt, freshly ground pepper. Cover and simmer until veggies are crisp-tender. Arrange sliced corned beef over top of veggies, cover, simmer an additional 5 minutes. An easy one dish, serve yourself meal. What might you do different?

I hope everybody uses the gray briskets. The Red or we call it New York style is good for sandwiches. Chow Jim

If you really like St Patrick's Day fun, try the parade in Jackson MS. It is ,of all things, one of the 3 biggest in the country.Lots of floats, thrown goodies, marchers (Sweet Potato Queen Wannabees) from all over the country. Street dance afterwards. Really a great time. Irish food and music available a Fenian's Pub.

Two Irishmen were sitting at a pub having beer and watching the brothel across the street. They saw a Baptist minister walk into the brothel, and one of them says, "Aye, 'tis a shame to see a man of the cloth goin' bad."

Then they saw a Rabbi enter the brothel, and the other Irishman says, "Aye, 'tis a shame to see that the Jews are fallin' victim to temptation as well."

Then they see a Catholic priest enter the brothel, and one of the Irishmen says, "What a terrible pity . . . one of the girls must be dying."

Thought I'd heard them all. Brilliant.

Here is a "Never-fail" C/B recipe I received from a client who was as Irish as Paddy's Pig. By the way there was never a bit of corned beef in Ireland. It started with the Irish who came to Boston and learned about it from the Jewish people there. Ham and cabbage was the traditional Irish meal. But none the less here is the recipe----Bon Apetit

5# of the best c/b you can find (if you buy the cheap cuts you will throw away a lot of fat and what's left could be tough and stringy).
1 large peeled onion sliced
1 large orange (no you didn't read that incorrectly)
2 stalks of celery, left whole (The Celery Stalks at Midnight, Will Bradley and
the boys----great old swing classic)
2 tablespoons of pickling spice
1/4 cup cold water

Line a roasting pan with a double layer of heavy-duty aluminum foil large enough to wrap the meat tightly. Time out for a nip !!!!!!!

Turn the oven on to preheat at 300 degrees.

Trim the C/B, rinse it and pat it dry then place it on the foil. So far it has been easy, but now comes the hard part. Slice up the orange and lay it and the onion around and on top of the beef. Time for another short one !!!!!

Lay the celery stalks across the top of the meat. Exhausting isn't it

Sprinkle the pickling spice on top of the stuff you've already laid on and then pour rhe water over all. Seal the foil tightly, pinch the edges well so that the beef is enclosed well. Now open the oven door and slide the whole kit-n- kaboodle in and let it bake for 3 1/2 hours. Step back and relax, have another sip or two and congratulate yourself on preparing a masterpiece.

And may the wind be always at yer back,
And may ye be in heaven for an hour or so before the devil knows yer gone !!!!

quote:

Originally posted by the ancient mariner

Here is a "Never-fail" C/B recipe I received from a client who was as Irish as Paddy's Pig. By the way there was never a bit of corned beef in Ireland. It started with the Irish who came to Boston and learned about it from the Jewish people there. Ham and cabbage was the traditional Irish meal. But none the less here is the recipe----Bon Apetit

5# of the best c/b you can find (if you buy the cheap cuts you will throw away a lot of fat and what's left could be tough and stringy).
1 large peeled onion sliced
1 large orange (no you didn't read that incorrectly)
2 stalks of celery, left whole (The Celery Stalks at Midnight, Will Bradley and
the boys----great old swing classic)
2 tablespoons of pickling spice
1/4 cup cold water

Line a roasting pan with a double layer of heavy-duty aluminum foil large enough to wrap the meat tightly. Time out for a nip !!!!!!!

Turn the oven on to preheat at 300 degrees.

Trim the C/B, rinse it and pat it dry then place it on the foil. So far it has been easy, but now comes the hard part. Slice up the orange and lay it and the onion around and on top of the beef. Time for another short one !!!!!

Lay the celery stalks across the top of the meat. Exhausting isn't it

Sprinkle the pickling spice on top of the stuff you've already laid on and then pour rhe water over all. Seal the foil tightly, pinch the edges well so that the beef is enclosed well. Now open the oven door and slide the whole kit-n- kaboodle in and let it bake for 3 1/2 hours. Step back and relax, have another sip or two and congratulate yourself on preparing a masterpiece.

And may the wind be always at yer back,
And may ye be in heaven for an hour or so before the devil knows yer gone !!!!

I am going to try that!
Mr.Pierre's recipe looks great also...
I guess I will have to make 2.. I love CB..
I used to make it at least twice a month.

Roosy

I am sure you will enjoy it, the C/B is always sooooooo tender and dee-lish-yous
and dont forget the sam-itchs and hash they are just as good.

Caid me la Falsa (the spelling may be off a wee bit but the thought is OK) it means a hundred thousand Irish greets to yourself.

quote:

Originally posted by the ancient mariner

Roosy

I am sure you will enjoy it, the C/B is always sooooooo tender and dee-lish-yous
and dont forget the sam-itchs and hash they are just as good.

Caid me la Falsa (the spelling may be off a wee bit but the thought is OK) it means a hundred thousand Irish greets to yourself.

TY
I could eat CB sandwiches every day..In fact, I had 3 last week.. Ruebens actually....I had them make me a CB club sandwich at work also.

Here's a serving suggestion for those of you who like to eat your vegetables. Whenever we have a St. Pat's gathering, we cook up some glazed carrots, mashed potatoes and either asparagus or broccoli. We arrange them on a large serving platter to resemble the Irish flag. I suppose after it's been picked over by all our guests it may look a bit disrespectful, but the initial presentation always gets a good reaction. All three make a good compliment to your corned beef too!

Buddy

Hey Buddy,
Sounds like you have a winner there. I expect a house full on March 17th (thank goodness it's a small house)and I will use your idea to celebrate the day. Thank you------------

Glad to be of service. Have a great St. Pat's!

Buddy

You want to get your Corned Beef ON? Go to Burkies, AKA The South End Tavern In Troy, NY I can't remember the number but they go through like 800lbs of Corned Beef on St Patrick's Day.

Muldoon lived alone in the Irish countryside with only a pet dog for company. One day the dog died, and Muldoon went to the parish priest and asked, "Father, me dog is dead. Could ya' be saying' a mass for the poor
creature?" Father Patrick replied, "I'm afraid not; we cannot have services for an animal in the church. But there are some Baptists down the lane, and there's no tellin' what they believe. Maybe they'll do something for the creature." Muldoon said, "I'll go right away Father. Do ya' think $5,000 is enough to donate to them for the service?" Father Patrick exclaimed, "Sweet Mary, Mother of Jesus! Why didn`t ya tell me the dog was Catholic?

I thought this is appropriate, as Ash Wednesday is approaching:

An Irishman walks into a bar in Ireland orders three pints of Guinness and sits in the back of the room, drinking a sip out of each one in turn. When he finishes them, he comes back to the bar and orders three more.

The bartender asks him, "You know, a pint goes flat after I draw it; wouldn't you rather I draw fresh pints for you one at a time?" The fellow replies: "Well, you see, I have two brothers. One is now in America and the other, in Australia. When we all left home, we promised we'd drink this way to remember the days when we drank together."

The bartender admits that this is a nice custom, and leaves it there. The fellow becomes a regular in the bar, and always drinks the same way: He orders three pints and drinks them in turn.

One day, he comes in and orders two pints. All the regulars notice and fall silent, speculating about what might have happened to one of the absent brothers. When the fellow goes back to the bar for a second round, the bartender says, "I don't want to intrude on your grief, but I wanted to offer my condolences on your great loss." The fellow looks confused for a moment and then a light dawns in his eye and says: "Oh, no, everyone's fine. You see, it's just that I've given up beer for Lent."

OK I'm getting ready.................... Saint Patty's Day is just around the corner so it's time to make my own corned beef............... it's very easy folks, ..you all ought to try it.
I have a 2 gallon crock ( your crock pot liner should work just fine ) stainless steel glass should also work but do not use aluminum .

It's not difficult to make your own corned beef, and the results are delicious. You may use
brisket, but you can also use bottom round. I use Tri-Tip (available on the west coast)it has the same grain as a brisket but more tender

enough water, to cover the meat
1 1/4 cups kosher salt but table salt will work as well
1 cup sugar
3 tablespoons pickling spices
1 (6-8-pound) whole beef brisket or bottom round, trimmed of excess fat or
in my case two Tri-Tips about 5 lbs. I have no problem leaving a little fat.


Bring the water to a boil in a saucepan. Add the salt and sugar and stir to dissolve. Stir in the pickling spices. Let cool to room temperature, then refrigerate until cooled to 45 degrees F.

Pour the brine into a large bowl or crock and submerge the meat in it, making sure it stays under the surface by using a heavy plate as a weight. Refrigerate for 8 to 12 days. turn the beef occasionally.
..your going to love it............ your beef will be gray and not that commercial slimy red stuff out of a store bought package. Not as salty and strong. I suspect that this is because there is no saltpeter in it. The saltpeter is what keeps the red style from turning gray during its brining time. Sadly, you can almost never get gray corned beef outside of St. Patrick's Day season, and it is even harder to find outside of New England.......... so Make you own .... .Frank

I posted this recipe in another thread some time ago, and received many thanks and accolades from those that tried it. Seeing as how St. Pat's is just around the corner, I thought some of our newer folks might appreciate it here.

Bear in mind I buy an 18 lb. corned beef at the local restaurant supply warehouse. In fact the size of the corned beef prompted this cooking method; we didn't have a pot big enough to boil an 18lb. piece of meat! If you do not have access to a restaurant supply house, you will need to adjust the cooking time of your, presumably, smaller version (I think most store bought corned beefs run between 3-5 lbs).

Preheat your oven to 225 degrees (Yes you read that right. I actually cook mine at 200 degrees, but I know there are some on this site who think I'm nuts for doing so. I do not wish to incur their wrath or cause you any uncertainty or nervousness in the preparation of this amazing corned beef). Remove the corned beef from its wrapper and rinse thoroughly. Trim any excessive fat. You'll want to leave a little fat on there for flavor, but most commercial corned beef has far more than you need or want (There is usually, at least, a full 2lbs. of fat on the 18lb. version I get).

Place the rinsed and trimmed corned beef in a baking pan. If you're into easy clean up, line the pan with foil. Pour a can of Guinness (Actually any beer will do, but it is St. Pat's after all) over the corned beef, into the pan. Cover the pan with aluminum foil, tightly crimp, and pop it into the oven. Go to a movie, or any activity that will take you out of the house for several hours. I cook the 18 pounder for up to 6 hours or more. Your smaller hunk of meat will undoubtedly take a fraction of the time, probably 1 1/2-2 hours. I always take mine to an internal temperature of at least 180 degrees, although I'm sure some will argue for 160-170. Frankly it doesn't matter. There is no such thing as well done in the traditional sense here. The beef will be fork tender, succulent and juicy; guaranteed.

I always cook mine the day before I'm going to use it. It's much easier to slice when it's cold and then reheat.

Trust me, unless you're making corned beef soup, don't sentence your corned beef to a watery grave at the bottom of a stew pot. Toss it into the oven with a nice shallow Guinness bath. I have used this method a half dozen times since accidentally discovering it. My family, friends and I have yet to be disappointed.

Buddy

I have never seen a gray corned beef brisket, but maybe we Southerners know nothing about corned beef.

Guess I'm one of the few who can't stand corned beef and cabbage on any occasion.. on St. Pat's day, I like to make Irish Lamb Stew.

quote:

Originally posted by carlton pierre

Thought I'd share an easy recipe. Tonight I made my traditional corned beef, cabbage, and potato recipe.

I put 2 corned beefs in a turkey roaster and fill with water almost, but not quite, to the top of the corned beefs. Bake covered at 350 for 3 hours.

About 45 minutes before the 3 hrs is up, I boil my red potatoes. Then, when the 3 hours is up, pour out more than half the liquid. Put in about 1 1/2 lbs. of mustard and a bag of brown sugar and mix together. Add the potatoes, and a cut up head of cabbage.

Bake again for another 30 minutes or so. Eat. Easy & good.

Anybody with another St Patrick's recipe please share.

Really you use 1.5 pounds of MUSTARD??? That seems a bit excessive to me, but the rest of the recipe sounds good.

Frank great recepie. I will have to give it a try. I personaly don't eat the stuff but my Ex-wife and daughters enjoy it, and I do cook it for them every year. I must admit I love the leftovers for corned beef hash. My grandmother was from Ireland and refused to eat corned beef. St. Patricks day at her house was useually lamb, or if she was putting on the dog as she called it, Prime Rib She also cooked Mutton alot but never on St.Patricks day man did that stink but tasted good. Chow Jim

quote:

Originally posted by pcdiva

quote:

Originally posted by carlton pierre

Thought I'd share an easy recipe. Tonight I made my traditional corned beef, cabbage, and potato recipe.

I put 2 corned beefs in a turkey roaster and fill with water almost, but not quite, to the top of the corned beefs. Bake covered at 350 for 3 hours.

About 45 minutes before the 3 hrs is up, I boil my red potatoes. Then, when the 3 hours is up, pour out more than half the liquid. Put in about 1 1/2 lbs. of mustard and a bag of brown sugar and mix together. Add the potatoes, and a cut up head of cabbage.

Bake again for another 30 minutes or so. Eat. Easy & good.

Anybody with another St Patrick's recipe please share.

Really you use 1.5 pounds of MUSTARD??? That seems a bit excessive to me, but the rest of the recipe sounds good.

I am sure he means tablespoons.. not pounds.

A man stumbles up to the only other patron in a bar and asks if he could buy him a drink.
“Why, of course,” comes the reply.
The first man then asks, “Where are you from?”
“I’m from Ireland,” replies the second man.
The first man responds: “You don’t say, I’m from Ireland too. Let’s have another round to Ireland.”
“Of course,” replies the second man.
“Where in Ireland are you from?”
“Dublin,” comes the reply.
“I can’t believe it,” says the first man. “I’m from Dublin too! Let’s have another drink to Dublin.”
“Of course,” replies the second man. Curiosity again strikes and the first man asks, “What school did you go to?”
“Saint Mary’s,” replies the second man. “I graduated in ’72.”
“This is unbelievable!” the first man says. “I went to St. Mary’s and I graduated in ’72 too! Let’s have another drink to good old St. Mary’s.”
About that time one of the regulars comes in and sits down at the bar. “Anything going on tonight?” he asks the bartender.
“Nothing much,” replies the bartender. “The O’Malley twins are drunk again.”

Going to make Mr. Pierre's recipe later today, so I thought I would add another joke.
(but I am NOT using 2 corn beef, nor 1 1/2# of mustard..1 1/2 tblsp, and 1/4 bag of brown sugar instead-if you dont mind me altering your recipe for my tastes, Good Sir)

FOOTNOTE:
I didnt do the CB last night, because I am unsure of what cut to buy.
THe only thing they had in the grocery store was a Flat cut.
I am going to the butcher shop on tuesday, what shall I get, If they have any?
Thanks...


An Irishman in a wheelchair entered a restaurant one afternoon and asked
the waitress for a cup of coffee.

The Irishman looked across the restaurant and asked, "Is that Jesus
sitting over there?"

The waitress nodded "yes," so the Irishman told her to give
Jesus a cup of coffee on him.

The next patron to come in was an Englishman with a hunched back.

He shuffled over to a booth, painfully sat down, and asked the waitress
for a cup of hot tea.

He also glanced across the restaurant and asked, "Is that Jesus over
there?"

The waitress nodded, so the Englishman said to give Jesus a cup of hot
tea, "My treat."

The third patron to come into the restaurant was a Redneck on crutches.

He hobbled over to a booth, sat down and hollered, "Hey there, sweet
thang. How's about gettin' me a cold glass of Coke! "

He, too, looked across the restaurant and asked, "Is that God's boy
over there?"

The waitress once more nodded, so the Redneck said to give Jesus a cold
glass of Coke, "On my bill."

As Jesus got up to leave, he passed by the Irishman, touched him and said,
"For your kindness, you are healed."

The Irishman felt the strength come back into his legs, got up, and danced
a jig out the door.

Jesus also passed by the Englishman, touched him and said, "For your
kindness, you are healed."

The Englishman felt his back straightening up, and he raised his hands,
praised the Lord and did a series of back flips out the door.

Then Jesus walked towards the Redneck. The Redneck jumped up and yelled,
"Don't touch me...I'm drawin' disability."