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.

CROCK-POT CORNED BEEF AND CABBAGE

Ingredients

• 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

Preparation

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.