The Countdown to St. Patty’s Day Begins

If you’re planning to host a party on St. Patrick’s Day, you no doubt have already taken your best green outfit to the cleaners and are starting to work on the menu.

It probably has been a while since you made Corned Beef and Cabbage (perhaps last St. Patrick’s Day?), so it might not be a bad idea to do a “test run” this weekend.

And we have just the recipe for such an endeavor. It requires a large Crock-Pot because it calls for a 3- to 4-lb. beef brisket.

For wine pairing ideas, be sure to check back with us on Monday.



  • 1 corned beef brisket, 3- to 4-lbs.
  • 1 large head cabbage
  • 8 peppercorns
  • 6 cloves garlic, peeled
  • 4 parsnips
  • 2 turnips
  • 2 bay leaves
  • 1-lb. carrots, peeled
  • 6 large potatoes
  • 1 stalk celery, very thinly sliced
  • 3 whole cloves
  • 1/2 tsp. Old Bay seasoning
  • 1/4 tsp. ground black pepper


  1. Wash brisket. Using a sharp knife, cut tiny slits in the meat, and insert garlic and cloves pieces.
  2. Place meat in a large Crock-Pot and cover with water.
  3. Add bay leaves, peppercorns, Old Bay seasoning and celery.
  4. Heat on high for 30 minutes. Skim off any foam that surfaces, and re-set heat to low.
  5. Meanwhile, quarter the cabbage, and peel the potatoes, carrots, turnips and parsnips. Slice vegetables into 2-inch chunks.
  6. Add remaining vegetables and continue to cook for 2 or 3 hours, or until vegetables are tender.
  7. Remove bay leaves and discard. Drain Crock-Pot and serve.
Posted in Food and Wine Pairings/Recipes
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