Happy St. Patrick's Day
St. Patrick's Day is held every year on March 17th. It is to honor St. Patrick, the patron saint of Ireland. It originally started as a religious feast, but is now a holiday full of celebration and tradition around the world. Check out this post for a traditional recipe, fun around our town, and fun facts.
Corned Beef and Cabbage may just be the most famous dish to eat on St. Patrick's Day. Fix this recipe, the family is sure to love.
1 corned beef brisket (about 4 pounds) with spice packet
2 tablespoons brown sugar
2 bay leaves
3-1/2 pounds small potatoes (10-15), peeled
8 medium carrots, halved crosswise
1 medium head cabbage, cut into wedges
3 tablespoons butter
2 tablespoons all-purpose flour
1 to 1-1/2 cups reserved cooking juices from corned beef
1 tablespoon sugar
1 tablespoon cider vinegar
1/4 cup horseradish
MUSTARD SAUCE (optional):
1 cup (8 ounces) sour cream
2 tablespoons Dijon mustard
1/4 teaspoon sugar
1. Place brisket, contents of seasoning packet, brown sugar and bay leaves in a large Dutch oven or stockpot; cover with water. Bring to a boil. Reduce heat; simmer, covered, 2 hours.
2. Add potatoes and carrots; return to a boil. Reduce heat; simmer, covered, just until beef and vegetables are tender, 30-40 minutes. (If pot is full, remove potatoes and carrots before adding cabbage; reheat before serving.)
3. Add cabbage to pot; return to a boil. Reduce heat; simmer, covered, until cabbage is tender, about 15 minutes. Remove vegetables and corned beef; keep warm.
4. For Horseradish Sauce, strain and reserve 1-1/2 cups cooking juices; skim fat from reserved juices. Discard remaining juices. Prepare sauces as desired.
5. Cut beef across the grain into slices. Serve with vegetables, Horseradish Sauce and, if desired, Mustard Sauce.
6. Horseradish Sauce: In a small saucepan, melt butter over medium heat; stir in flour until smooth. Gradually whisk in 1 cup reserved juices. Stir in sugar, vinegar and horseradish; bring to a boil, stirring constantly. Cook and stir until thickened. If desired, thin with additional juices. Season to taste with additional sugar, vinegar or horseradish.
7. Mustard Sauce: Mix all ingredients. Yield: 10 servings.
Quaker Steak & Lube
The Roaming Gnome
1. We really should wear blue. His color was St. Patrick's Blue. The color green wasn't associated until the 18th century.
2. Saint Patrick was British.
3. The Chicago River has been dyed green every St. Patrick's day since 1962. It takes 40 tons of dye.
4. There's no corn in Corned Beef and Cabbage.
5. There are no female leprechauns.