posts may contain Amazon affiliate links, which earn me a small commission when you buy (but doesn't cost you anything extra). Occasionally I receive free products and/or run sponsored posts—this will always be stated clearly in the post. Thank you for supporting this blog.

This website contains some quotations, excerpts, and screen clips from copyrighted material. These uses fall well within the copyright doctrine of "Fair Use".
Tuesday, March 17, 2009

Everybody's Irish today!

Happy St. Paddy's Day everyone! All I felt like eating today was a traditional Irish muss, no fuss. I know the corned beef isn't actually completely authentic (it was originally Irish Bacon)...but, corned beef w/ cabbage is something I look forward to each year. I know, I know...I can have it anytime, but I usually just have it today (or there abouts). I wanted Champ with it, too...I didn't have any baking potatoes, so I used red potatoes. Did red potatoes originate in Ireland, too? I seem to remember reading about their origins being somewhere in Prussia (which no longer was between Poland & Russia). Does anybody know if red potatoes are originally from Ireland, too? Well, I used them anyway.

Corned Beef and Cabbage
3-4 lb. corned beef brisket
4 carrots, cut into chunks
3 onions, cut into chunks
2 tsp. dry mustard
few thyme sprigs
few parsley sprigs
few pinches dry mustard
1 Tbs. pickling spice (optional)
1 c. pearl onions
1 head green cabbage, quartered
Sea Salt

Put corned beef brisket in dutch oven with next 7 ingredients. Cover with cold water by an inch or so. Bring to boil. Cover and reduce to simmer. Let simmer for about 1 - 1 1/2 hours. Add pearl onions and cabbage. Cook another 1 hour or so, until everything is tender. Season. Serve sliced or pulled apart w/ veggies & cooking juices.
Red Potato Champ
8 red potatoes (larger ones)
1 bunch green onions, chopped fine
1 1/2 c. milk
2 Tbs. butter
sea salt
white pepper
more butter for serving
Boil potatoes until tender. Put onions, milk and 2 Tbs. butter into small saucepan. Bring to a simmer then turn off and let sit until potatoes are done. Drain potatoes. Put pan with potatoes back over low heat for a minute or so to help dry them out a bit. Pour milk mixture in and mash up good. Add salt and white pepper to taste. Serve with pats of butter on top of steamy hot potatoes.
The Luck O' the Irish to everyone today!!!!!!!!