Tag Archives: Corned Beef & Cabbage

Happy St. Patrick’s Day!

Are you wearing green today?

Do you make a special Irish dish to serve for dinner on this day?

Do you have a favorite Irish saying?

Have you ever been to Ireland?

Do you have any Irish relatives?

Have you ever attended a céilis? Céilis are held in large towns and country districts where young and old enjoy group dances.

We’ll be having corned beef and cabbage tonight along with some Guinness. I’m thinking I should try a good Irish stew recipe soon, too.

From 2008 at Fado an Irish Pub in downtown Seattle…

An Old Celtic Blessing

May the blessing of light be on you –
light without and light within.
May the blessed sunlight shine on you
and warm your heart
till it glows like a great peat fire.

 Photobucket replaced all my photos with ugly black and grey boxes and they are holding my photos hostage until I pay them lots of money. I’m slowly going through all my posts and trying to clean them up and replacing some photos. Such a bother.

Corned Beef & Cabbage

Kathleen at Cuisine Kathleen is hosting a bit of the Irish food fest. So I decided to join in by offering this simple Corned Beef & Cabbage how to. I’m looking forward to cooking this up tomorrow for our meal tomorrow night! An early Happy St. Patrick’s Day to you!

When Irish eyes are smiling,
Sure, ’tis like the morn in Spring.
In the lilt of Irish laughter
You can hear the angels sing.
When Irish hearts are happy,
All the world seems bright and gay.
And when Irish eyes are smiling,
Sure, they steal your heart away.

I’m combining this post with Three or More Tuesday that Tam at The Gypsy’s Corner hosts each week. I think the regular clover qualifies for 3 and the three vegetables I include in the Corned Beef and Cabbage qualify, too!

 

I bought the flat cut corned beef brisket seasoned in a package with an extra spice packet enclosed. I covered the brisket with water and brought to a boil with a couple onions quartered. After it came to a boil, I lowered the flame to simmer and let it simmer for a couple of hours. I pulled the meat out and added the cabbage, potatoes, and carrots and simmered the veggies until they were done. Put the meat back in the pot till I was ready to serve it. It has always turned out great but I really do notice the difference between the flat cut and the cheaper cut…

Don’t forget to click over to Kathleen’s to see all all the celebration posts around… and don’t forget the Guinness!

Photobucket is holding all my photos I stored with them from 2007-2015 hostage unless I pay them a lot of money. I’m slowly cleaning up many posts from this time period and deleting their ugly grey and black boxes with a ransom request. Such a time consuming bother.