Eat, Drink and Be Irish!

March 15, 2011 § Leave a comment

As St. Patrick’s Day approaches, most of  the grocery stores will have great deals on the traditional St. Patty’s Day fare… corned beef, cabbage and red potatoes.  Since corned beef is one of my favorite meats, I personally love this time of year.  It is the one time each year where corned beef becomes somewhat affordable and (to top it off) is so easy to make.  The secret to great corned beef is the crock-pot.  Yes, I said it…CROCK-POT.  Many people overlook the crock pot and don’t value its place in the kitchen.  Well, I’m here to prove,  once and for all, it is an exceptional kitchen tool.  Everyone should own one and use it.   So today, I am posting my easy corned beef recipe and am asking you to take the crock-pot, corned beef challenge.  This is a challenge worth taking!  As an extra bonus, I have also included my easy oven roasted red potatoes.   My family and I don’t think much of cooked cabbage, so I serve this meal with cole slaw…mm, mmm, good!  Add a Guinness, Stout or Irish Ale and your set for a good night of Irish eating. Cheers!

  

Corned Beef

  • 3 lb corned beef brisket or round
  • 3 carrots, sliced
  • 1 onion, sliced
  • 1 1/2 – 2 cups water

Peel and slice carrots and onion.  Place in the bottom of the crock-pot.  Place the corned beef brisket or round on top of the carrots and onion.   Most packaged corned beef  comes with a seasoning packet.  Don’t discard this packet.  This seasoning usually consists of coriander seed, bay leaf, peppercorns, and mustard seed which you’ll need to sprinkle over the top of the meat.  Once sprinkled, pour the water into the bottom of pot.  Place on lid and set on med/low for 8 hours.  Remove from pot.  Place on carving board.  Slice and serve. You can serve the carrots and onion over the top of the meat, on the side or not at all.

 

Roasted Red Potatoes

  • 2 lbs of red potatoes
  • 2-3 tablespoons extra virgin olive oil
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon ground coriander
  • Salt and pepper, to taste

Preheat oven to 375 degrees.  Pour olive oil into 9 x 13 baking dish.  Set aside.  Wash potatoes and cut them into small chunks.  Place potatoes into baking dish.  Add the thyme, garlic powder, onion powder, coriander, salt and pepper.  Mix together.  Cook in oven for 30 – 40 minutes.  So the potatoes don’t stick to the dish, turn/flip them a few times during cooking process. Remove once potatoes are cooked through and have browned up.  Serve with corned beef and be prepared to make this over and over.

 

If you would like my cole slaw recipe, e-mail me at rheldasrecipe@aol.com.  Would be happy to send it to you.  That recipe is easy too. 🙂

Note: Check back for future crock-pot recipes.

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