An Irish Blessing

A very Happy St. Patrick’s Day to all of our Irish friends! We are certainly having a great time celebrating! (Make sure to check out our corned beef and cabbage recipe below!)

ron&kieran st pattysbillstpattys

An Irish Blessing


Corned Beef and Cabbage

by: 1/3 Irish Administrative Assistant, Lizzie Regnier

Okay, I’ll admit there isn’t much method to my madness when it comes to cooking. I’m one of those “cooking from the hip” people. And it’s usually pretty good, if I do say so myself. I usually make my corned beef and cabbage in a slow cooker because I prefer the moisture that is left in the brisket. It doesn’t matter if you’re one of those who’s extent of cooking is a box of macaroni, I promise corned beef and cabbage is something you will easily conquer and look like a true Irishman to your friends. It is a pretty basic meal, you will need:

  • A bag of carrots
  • Brown or red potatoes (depending on your preference)
  • 1-2 onions
  • 2 heads of cabbage
  • 4 cups of water (estimate)
  • 1 (usually 4 pound) corned beef brisket (these usually come with a seasoning packet)
  • Rosemary
  • Italian seasoning
  • Garlic
  • olive oil
  • Tin foil

Now, I prefer to put the brisket in first because it takes quite a bit of time to cook and I like some of the veggies to be cooked not too crisp and not too soft.

  1. Put your corned beef brisket and seasoning in your slow cooker with two cups of water and cook on high for 8 hours. (That was pretty easy!)
  2. After four hours of cooking, I cut desired amount of cabbage (cut in quarters), carrots, onion and celery and put in the slow cooker. Put the other two cups of water in now if needed.

Now, I hope you haven’t forgotten about the potatoes! You can put them in the slow cooker as well if you’d like, but if you’d like to try something different, I will share the potatoes I learned to make from my dad (I didn’t get my Irish blood from him). These potatoes are great on the grill or in the oven. This method of cooking is best with red potatoes. These can be made about 7 hours into the brisket cooking so everything is ready at one time.

  1. First, I cut the potatoes in quarters, depending on how large they are, perhaps smaller.
  2. I cook the potatoes on the stove until they are cooked through.
  3. I lay out tin foil, place the potatoes on the foil and add in olive oil, garlic, rosemary, Italian seasoning and diced onion.
  4. Wrap up the tin foil and put in the oven. I usually do this at 425 degrees and check after 15-20 minutes. Then monitor until they are perfectly brown.

And finally ENJOY!