A Traditional St. Patrick’s Day Spread


Looking for a last minute recipe to get in the St. Patrick’s Day spirit? Try this easy recipe for Corned Beef and Cabbage from Nugget Markets. You don’t even need the luck of the Irish to make this meal, just a little time, a crock pot and an ice cold beer to pair it with. Cheers to St. Patrick’s Day!

Corned beef brisket
2 tablespoons of Hot Chinese Mustard
6 red potatoes, quartered
3 carrots, peeled and cut in half
1 yellow onion, quartered
2 parsnips, peeled and cut into four pieces
½ head of cabbage, large dice Corned Beef and Cabbage

Photo and recipe credit Nugget Markets

Place brisket in a large crockpot and cover by about two inches with cold water. Bring just to a boil over medium high heat. Reduce the heat to low and simmer for 3 hours. Preheat the oven to 400 degrees. After the 3 hours, remove the brisket and slather on the mustard. Place in the oven to form a crust. This will take 30 to 45 minutes. While the brisket is browning cook the potatoes, carrots and onions in the poaching liquid. Start checking the vegetables after about 20 minutes. When the potatoes are almost cooked, drop in the parsnips and cabbage. Cook until just tender, about 8 to 10 minutes more. Separate from the sauce and set aside. When the brisket is finished allow it to rest for 10 to 15 minutes. Carve and serve with the vegetables and the strained poaching liquid on the side. Enjoy!

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