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Menu Plan for Spring I: Week 2, Sunday

Corned Beef and Cabbage

Cooking time:   2 - 3 hours for menu          Cooking schedule: see below for instructions

        This is the traditional Irish-American celebration dish for St. Patrick's Day.  I don't recall seeing corned beef in Ireland during the year that we lived there.  In Ireland it would be more commonly made with a slab of bacon or ham.  And, to be truthful, I used ham as corned beef is not available here.  I know St. Paddy's is tomorrow, but corned beef takes a while to cook - and we have the leftovers for Corned Beef Hash tomorrow night!  

Corned Beef and Cabbage

Total time: 3 hours  for corned beef;    60 minutes for ham
      The traditional 'boiled dinner' for St. Patrick's day!  Corned Beef normally comes in packages of about 3 lbs, so be prepared for sandwiches (or guests).  There are enough vegetables to use in Corned Beef Hash for the leftovers....

Corned Beef and Cabbage Ingredients:

 Instructions:

Note: If using ham 1 tsp mustard seeds, 1 tsp peppercorns, and 1 tsp dried thyme to water.  

Cooking schedule: 1 - 3 hours
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
large pot with lid, small bowl
Prepare corned beef brisket, cook
    Break for 2 hours
Cut carrots, add to pot
Cut celery, add to pot
Trim and cut leeks, add to pot

Bring back to a boil, cut, add potatoes
     At this point add ham if not using beef
Slice cabbage, add to pot
Cover, cook until cabbage is tender
      Break for 30 minutes
Make horseradish sauce
Remove all vegetables and meat
Refrigerate half of the vegetables
Slice the beef and serve