The Rites of Spring... Another Frustrated Foodie Rant.

March.  What a busy month.  The last of the Winter storms and the first of the Spring rains, not to mention Spring itself with the Vernal Equinox and the ever EVIL onslaught of the DREADED DAYLIGHT SAVINGS TIME!!!  In spite of what they keep trying to feed us about DST being for increased leisure time, it's all about having more daylight for work. But I digress. March 17th.  Four days, (or five depending on where things  in the universe line up), before the Official start of Spring. Also known as Saint Patrick's Day, the one day when everyone is Irish.  Lots of parties and excuses for excessive drinking and wearing something green so you don't get pinched.

It is also the day for Corned Beef and Cabbage with  Carrots, a "Traditional" Irish feast for everyone but the Irish.  Although not a traditional Irish meal, it has been an integral part of Irish-American culture and is often related to Irish holidays such as Saint Patrick's Day. In Ireland, the closest traditional dish is Bacon and Cabbage (more akin to Canadian style bacon or ham). Corned beef and cabbage became popular in America after Irish immigrants in the eastern Unites States used corned beef instead of pork in their traditional dish.


I loved Corned Beef.  It's great anytime of year, but St. Patrick's Day just lends something special to the flavor, but that might just be the Beer I add to my own version.  With luck, if I can stave off the ravening hoard I call family, I have enough leftovers to make sandwiches and Corned Beef Hash for breakfast by the 3rd day.  That's the main reason I usually buy 2 or 3 packages of corned beef once a year.  It's like having turkey leftovers after Thanksgiving, but in March.


It's really simple to make, always a plus, if you have a large slow cooker. You will need;


2-Corned Beefs weighing 3-3 1/2 pounds each.
I medium sized head of cabbage, quartered.
6-10 small red potatoes, washed.
2-carrots, cut diagonally in 1/2 inch pieces.
2-12oz. beers, any brand.  Get the cheap stuff, no need to waste good beer.
Water to just cover the meat.


Put the carrots at the bottom of the slow cooker and place the meat on top.
Add the beer then add water til it just covers the meat. Don't forget to add the contents of the pickling spice packets included in your corned beef(s)
Set cooker  to high and cover.  Set your favorite timer for 2 1/2 hours and walk away.


When the timer yells at you, add your spuds and cover again for 30-40 minutes.  Remember to reset your timer.
When it yells again, add your cabbage and cover again for 25-35 minutes. If you do it right, the cabbage will be firm yet  tender and full of flavor.


Serving is easy.  Put a piece of the cabbage quarter on a plate with 2 or 3 spuds and slice the Corned Beef across the grain in 1/4 inch thick pieces. Add a few of the carrot pieces and chow down.
Personally, I like a spicy brown mustard with mine to dip the meat into.