Time marches on, but honestly it feels like time is doing a double step, because it just seems to whiz by. I swear I just hung my decorative heart shaped wreath on the door as a decoration for Valentine’s Day and today I removed it and decorated the door with a St. Patrick’s Day decoration and before you know it I will be scampering up to the attic to retrieve my Easter decorations. Is it just me? Or does everyone feel that way?
March has always been a time for me to write about spring. Although this year with all the threats we received of approaching blizzard like snowstorms that although numerous really didn’t amount to or compare to the crippling storms that ravished Washington DC and beyond, I just keep thinking we haven’t seen the end of winter yet. Hopefully I am wrong and the predicted pleasant weather for this weekend may put me in a better frame of mind.
In less then two weeks we will be celebrating St Patrick’s Day. Primarily St. Patrick’s Day is a celebration for the Irish. But we all like to get into the act with our yearly corn beef and cabbage dinners and although the old world method of cooking this fabulous dinner would be to simmer the corn beef for hours on end with cabbage and potatoes and serve it with traditional Irish Soda Bread.
Unfortunately times have changed and there are many working moms who do not have the privilege of spending hours in the kitchen preparing this wonderful and tasty meal the traditional way so another method of cooking the corn beef had to be considered. You guessed it, the working moms trusted companion, the crock-pot. Not to mention the easy Irish Soda Bread and my favorite recipe for Irish Freckle Bread that can be made the night before, wrapped in foil and placed in the oven for a few minutes to warm when ready to serve. Believe me, I really am not making light of cooking the traditional corn beef and cabbage dinner the old world way, but let’s face it “It is what it is.” So however you decide to cook this fabulous dinner, enjoy it and the day after make a delicious Reuben sandwich by layering rye bread lightly buttered, thinly sliced corn beef, sauerkraut, Thousand Island dressing, and Swiss cheese. Top with second slice of rye bread and grill in a skillet sprayed with butter flavored cooking spray until lightly browned and the cheese melts. You would not believe how hungry I get writing this column.
Crock Pot Corned Beef
3 lb corn beef with pickling spices-the spice packet is usually packaged with the meat. If not, add the following spices to the crock-pot with the corn beef.
Palm full black peppercorns
2 Tbls. vinegar
2 Tbls. Sugar
Also add
1 medium onion, chopped
1 carrot, peeled and coarsely shredded
1 clove garlic, minced
Place corn beef in crock-pot. Top with pickling spices, onion, carrot and garlic. Add enough water to cover meat. Cover the crock-pot and cook on high for 1 hour and on low for 8 to 9 hour or until meat is tender or cook on low for 9 to 10 hours. When tender remove from cooker, slice thin and serve with cabbage and potatoes. I do not cook the cabbage in the crock-pot because the cabbage has a tendency to discolor if it is not covered with water. Therefore, I simple remove some of the liquid from the pot and pour over some cabbage and potatoes in a pan on the top of the stove and cook slowly for approximately 30 minutes or until the vegetables are tender.
Note: Please do not forget to turn the crock-pot to low before leaving the house.
HAVE A FUN DAY, HAVE YOUR GREEN BAGEL IN THE MORNING AND GO EASY ON THAT GREEN BEER IN THE EVENING!
Don’t miss my blog for my recipe for my Irish Freckle Bread. The bread is potato bread and is so delicious and is great all year long. It is especially good for Easter. The recipe makes 2 good-sized round loaves and the best part is that it is so easy. Also members check out my Members Only Blog for great Bread Machine Irish Soda Bread.
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