St. Patrick's Day
I know I have some Irish blood, but, let's be real, my interest in celebrating St. Patrick's Day doesn't stem from the advent of Christianity in Ireland.
Really, my kids like leprechauns and I appreciate any reason to make an interesting and celebratory meal.
Anthony Bourdain said, “Good food is very often, even most often, simple food.”
It is so easy to get caught up in fancy recipes with unique ingredients and intriguing preparation methods. On days like St. Patrick’s Day, I am reminded of that some of the most delicious meals we can make stem from the idea of simplicity.
Corned beef, cabbage, potatoes, and carrots don’t actually have much to do with Ireland, but it does represent making the most with what is available. It is a meal that originated when Irish settlers were new to the United States and relied on foods that were easy to make and inexpensive.
This meal is made with four ingredients and can be prepared in just one pot. I used to make it that way, but have been playing with other methods over the past few years and have landed on my favorite.
This meal needs to be started within 3.5 hours of eating, but requires very little hands-on time.
A delicious addition to the meal (or as an accompanying dessert) is irish soda bread. Here is the recipe I like to use. I use gluten-free flour and grass-fed butter.
Preparation Time: 3.5 hours (overall), 20 minutes (hands-on)
~3 lbs corned beef
4 cups water
1 lb baby potatoes, quartered
1 head savoy green cabbage, shredded
4 large carrots, roughly chopped
Preheat oven to 350 F degrees.
Place corned beef in a roasting pan with fat side up. Add water to the pan and cover. Place in oven for 2 hours.
Remove from oven and spoon half of the liquid into another roasting dish. Place the cabbage and carrots around the beef. Gently stir to mix into liquid surrounding meat.
In the second roasting dish, place the potatoes with the liquid and stir to coat. Spread potatoes evenly on dish.
Place both back into oven for 1 hour, uncovered.
Remove from oven, slice meat and serve. Enjoy!