Hello Friend! Happy St. Patrick’s Day!
A few years ago, I did something outrageous, something radical, something shocking.
I put a corned beef brisket into my slow cooker.
Yes. And do you know what else I did?
I roasted my cabbage.
For years, on March 17th, I would put my corned beef into the largest pot I had, covered it with water, sprinkle in the tiny yet magical packet of seasoning and bring that pot to a boil. Then, I’d set it to simmer for hours, intending to keep a close eye on it so I could add more water as needed. More often than not I would forget about it and then I’d have a dried out tip of the iceberg shaped meat sticking out of the water. What a pitiful sight that is. Somehow, i got it in my head that maybe I could cook up our St. Patty’s Day corned beef in the slow cooker. So, I started surfing the web for possible recipes. They’re all basically the same, but I’ll give you mine anyway. These days, I plop that hunk of meat into my slow cooker, set it on low and guiltlessly forget all about it until dinner time. The result? Moist, flavorful meat…the kind that makes you eat more than you should.
On that same St. Patrick’s Day, I scoured the internet for alternative ways to cook cabbage. I found this ridiculously easy way to roast cabbage. Now I am hooked. My cabbage shall forevermore be roasted! No more boiled cabbage for me! My husband informed me that he likes it boiled. My response? Okay. (But I’m sticking to my guns on this one.)
Click on these links to my favorite St. Patrick’s Day recipes.
Irish Soda Bread