RSS Feed

Week 47 – St. Patty’s Is Simple, So Do It

I struggled again with what to write this week. No whining, no complaining, no sniveling as the Irish say. It was a tough week for me, as tough as week six was last May. So many hours spent working, so little time spent preparing for meals. So when faced with those pressures this past week I learned a few more cooking shortcuts. Too little too late you ask? Perhaps, but it gave me some peace of mind in terms of finishing up what I’ve started.

Short cut number one, bake off the easy things while enjoying your morning cup of coffee. I made a one-pound batch of granola on Saturday morning, which took me 10 minutes to combine the ingredients and 20 minutes to bake (stirring two times at each 10 minute baking interval). How easy was that? It didn’t need to be time away from a fun or productive day (okay, it was another day of work) but we were out of granola and believe me, it almost got ugly the day before when I ate the last bit of it. I did the same thing on Sunday morning, making up a batch of my favorite granola bars. Again it took about 20 minutes toasting the grains and combining them with the sweeteners, and another 20 minutes of baking. The second delicious accomplishment that didn’t dig into my Sunday hours one bit.

Short cut number two, and you still have two days to accomplish this yourself, is to make yourself a nice Saint Patrick’s Day Corned Beef and Cabbage dinner in the slow cooker. Seriously, this was one of the easiest meals I’ve made this entire year, and was right up there on the list of deliciousness. What could be better than a one-pot meal that cooks while you are away at work, filling your kitchen with that savory aroma of someone slaving over the stove all day? Just make sure you don’t over-cook it, so if you have a timer or a crock pot with a timing function, set it for 6-7 hours just to be safe.

Here is my St. Patrick’s offering, the quick, easy, and delicious recipe. I don’t think I spent any more than 25 minutes all together in gathering the ingredients from my refrigerator, peeling, chopping and putting them into the Crockpot. Enjoy with a tall glass of Guinness after that long day of work.

St. Patrick’s Day Corned Beef And Cabbage

One 3-4 pound piece of uncooked corned beef

2 cups water

One 12-ounce beer (Guinness or any kind of lager will do)

1 small head of green cabbage, cored and quartered

1 large onion, quartered

2-3 large carrots, sliced diagonally into bite-size pieces

6-8 red potatoes, peeled slightly (not thoroughly) and quartered

2-3 generous sprigs of fresh thyme

1-2 bay leaves

 

Lay the corned beef on the bottom of the slow cooker and top with all of the vegetables, thyme, and bay leaves. Pour in the beer and water. Cover and cook for 6-8 hours until the beef is tender.

Transfer the beef to a cutting board and cut into thin slices. Serve in shallow bowls surrounded by the vegetables, and make sure you serve some of the cooking liquid over the top because that is the truly delicious part!

 

Advertisements

About outpostcoop

I also live in another world of creativity. Visit my art blog here: http://paczkisplayground.blogspot.com

7 responses »

  1. I was hoping you would do the corned beef from scratch; from brining all the way through to deliciousness. There was a food show some years ago that went through all the steps, but I don’t really know if it’s worth the effort. Happy week 47!

    Reply
  2. I’ll be trying the recipe – it sounds great. On a side note, I am very jealous of your shamrock plant. I had a gorgeous one, but when we “ended up” with my daughter’s cat, the plant got eaten. I revived the plant, it got eaten… I finally had to give up. 😦

    Reply
    • @Gayle – I’m pretty glad my cat doesn’t eat plants. I received this one last March, it got pretty sad looking over the summer (wrong place in the house I guess), but been nursing back to health ever since. It won’t stop blooming…

      Reply
  3. I love St. Patrick’s Day for a host of reasons — one being that celebrating is so simple! I’m not normally a meat and potatoes gal, but give me a hunk of corned beef and some cabbage, and I’m a happy girl. Must be my Irish heritage showing…

    Reply
  4. Pingback: 52 Weeks of Recipes | A Year Of Inconvenience

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: