We’re interrupting our scheduled “Reading Week“ to remind you to keep an eye out in the upcoming ads for your St. Patty’s day meal ingredients. For many St. Patrick’s days as a kid, I remember my mom making corned beef and cabbage. While there is some controversy about just how traditionally Irish the dish is, there is no doubt that the dish has definitely become associated with Ireland and March 17th. Although I’m not Irish (save for a couple of distant ancestors), I do have a special place in my heart for Ireland (come back around St. Patty’s day to hear why)!
If you’re thinking about making a fun and Irish-inspired dish, you can try this recipe my mom used–with my addition of the “perfect pint”!
Crock Pot Corned Beef and Cabbage
– 2 T brown sugar + dash of cloves mixed on meat
– lightly coat the inside of the crock pot with cooking spray
– wash, peel, and cut vegetables
– place potatoes, onion, and carrots into crock pot
– rinse meat and rub brown sugar & clove mixture onto meat
– place meat in crock pot on top of vegetables
– add garlic and bay leaf
– pour bottle of Guinness over all ingredients (if you prefer to not use the Guinness, you can substitute for 1-1.5C water)