March 17th is my favorite meal of the year. My maiden name is Patrick, so it goes without saying that I’ve celebrated St. Patrick’s Day ever year of my life. My mom always made it a special day for us when we were kids. She fed us green bagels or pistachio muffins coupled with green milk at breakfast and for dinner it would be corn beef and cabbage with potatoes, carrots, and Irish Soda Bread. She always went above and beyond to make it a special day and I have tried to continue the tradition for my family. My mom cooked the corn beef in the oven but being a working mom with tight work deadlines, I am short on time.
So, each year I make sure to grab all the ingredients the weekend before March 17th so that morning I can throw what I need to in the slow cooker and have it ready by the time I am home from work. The meal is always delicious, but ever since I started using the slow cooker it cooks the meat and veggies to perfection.
Cornbeef & Cabbage
- 1 medium onion, cut into wedges
- 4 large red potatoes, quartered
- 1 pound baby carrots
- 3 cups water
- 3 garlic cloves, minced
- 2 teaspoons of coorainder seeds
- 1 bay leaf
- 2 tablespoons sugar
- 2 tablespoons cider vinegar
- 1/2 teaspoon pepper
- 1 corned beef brisket with spice packet (2-1/2 to 3 pounds), cut in half
- 1 small head cabbage, cut into wedges
- Place the onion, potatoes and carrots in a 6- to 7-qt. slow cooker. Combine the water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet; pour over vegetables. Top with brisket and cabbage.
- Cover and cook on low for 8-9 hours or until meat and vegetables are tender. Discard bay leaf before serving.
There are a few places around town to pick up the Irish-soda bread (Any local grocery store and Great Harvest bakery in West Annapolis are some options). They are all a bit different. I usually pick up my favorite Irish Soda Bread from Giant, you have to get it early or order it from the bakery or they will run out days before March 17.
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