Corned Beef and Cabbage for St. Patrick's Day

Happy St. Patrick's Day! 

Last night, I tossed all the ingredients for my corned beef and cabbage into a slower cooker.  I decided to make slow cooker corned beef and cabbage for my co-workers today, so that we could enjoy a St. Patrick's Day meal at work.  I was planning to try another recipe, like the one below, but I am all corned beefed out!  I've had it twice this week, so I decided NOT to make it for the third time.  But I still wanted to share this recipe with all of you.  It was featured on allrecipes.com

The one I made last night was with a slow cooker, but the recipe below is for the stove top. 

I scaled the recipe for two, but if you need to increase the amount of servings, click on the posted link below, and type in the amount of servings you would prefer.  It will automatically adjust the recipe to fit your needs.

All Recipes Corned Beef and Cabbage II

Ingredients (2 servings)



1-1/4 pounds corned beef brisket
1-1/4 black peppercorns
1/8 teaspoon garlic powder
1/4 onion, peeled and left whole
1/2 bay leaves
1/4 pinch salt
1/4 small head cabbage, cored and cut into wedges
1-1/2 large potatoes, quartered
1 large carrots, peeled and sliced
1 tablespoon chopped fresh parsley
1-1/2 teaspoons butter

Directions

This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 8 servings.

1.In a 6 quart Dutch oven, Place the beef brisket, peppercorns, garlic powder, onion, bay leaves and salt. Fill pan with water to cover everything plus one inch. Bring to a boil and cook for 20 minutes. Skim off any residue that floats to the top. Reduce heat to a simmer and cook for 2 to 3 hours, until meat can be pulled apart with a fork.

2.Once the meat is done, add the cabbage, potatoes and carrots, pressing them down into the liquid. Simmer for an additional 15 minutes or until the potatoes are tender. Skim off any oil that comes to the surface. Stir in the butter and parsley. Remove the pot from the heat.

3.Remove meat from the pot and place onto a serving dish and let rest for 15 minutes. Also remove vegetables to a bowl and keep warm. Slice meat on the diagonal against the grain. Serve meat on a platter and spoon juices over meat and vegetables.

The funny thing about corned beef and cabbage is that so many people in Hawaii enjoy it, but many I discovered, had no idea it was Irish food.  But I also learned something today ... Corned beef and cabbage is not really Irish, but an Americanized Irish meal ...  I definitely need to google to confirm, but I thought it was pretty interesting.