St. Patrick’s Day is a big deal in our house. When your last name is “McCurry” and you have redheaded kids, I think there is some sort of federal law that requires you to celebrate appropriately.
And most years we do celebrate. I spend the day preparing the very best corned beef and cabbage known to man. (Seriously, even if you hate corned beef and cabbage, I guarantee you will love this one! I will leave the recipe at the bottom of the page.)
We play music from groups such as The Wolfe Tones and Celtic Woman.
Well, this year, hubby is gone for St. Patrick’s Day. Since the kids don’t appreciate the corned beef as much as hubby, I am waiting till he gets home to make it.
But I ought to still be able to have my Guinness, right?
I did not go to the grocery or liquor store yesterday and when I woke up this morning, this is what I saw out my window:
This is seriously NOT funny.
However, we do have a bottle of 12 year old Jameson in the pantry. Guess I better go make breakfast.
And with that in mind, I will wish you a “Happy St. Patrick’s Day!” and “Éirinn go Brách!”
(And here’s that recipe I promised you!)
1 flat cut corned beef
1 medium onion, cut up
1-2 bay leaves
1½ c brown sugar
Place corned beef in stock pot with spice packet. Fill with water up to 2” over beef. Add onion & bay leaves. Sprinkle water with garlic powder. Boil, then turn to medium for 4 hours. Remove beef and save water.
Scrape off fat and place, fat-side down, in 13×9 pan. Spread with thick layer of mustard. Sprinkle brown sugar and cloves. Bake at 350° for 45 min, basting occasionally.
While beef is in oven, boil potatoes in reserved water for 15 min. Add carrots and boil for 15 min. Add cabbage and boil for 15 min. Serve with corned beef and apple cider vinegar for drizzling.