A St. Patrick’s Day Feast
St. Patrick’s Day. What started out as a ‘feast day’ in the early 17th century has evolved into a national holiday. It seems like it anyway. You can buy St. Patrick’s Day cards to give to friends, stores have isles and isles of St. Patty’s day products and it’s pretty much the second biggest thing for the beer industry after the Superbowl. You might say St. Patrick’s Day is a pretty big deal.
But how about the food that goes along with the big day. As a child I remember being introduced to a pinkish colored meat called ‘corned beef,’ mom put together with cabbage and paraded out on St. Patrick’s Day. I don’t recall what the reaction was initially but I don’t think it was favorable. Mom and Dad loved it, the kids, well, ‘not so much.’ Initially.
As is the case with many foods, like onions and oyster stew, you develop a taste for them later in life. I certainly did. I know that we’ll be having corned beef and cabbage sometime this weekend and I’m looking forward to it. Oh, and I can tell when ‘our kids,’ order a Reuben Sandwich at a restaurant, they also have developed a ‘like’ for corned beef.
So, how about you? Are you having corned beef and cabbage this St. Patricks Day?
- Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
- Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
- Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.