Happy Belated St. Patrick's Day (Day 3)

I grew up eating Corned Beef, potatoes, and cabbage for St. Patrick's Day. G. Man did not. The first time I made Corned Beef he was leery to try it, but thankfully it is delicious! We only have this meal once a year mostly because corn beef isn't cheap, but it is a DA for sure.

I don't cook it the traditional way. Boiled meat just seems wrong to me, in too many ways. I roast my corned beef and I believe my mom did as well (Momma passed away 7 years ago, so I cannot check that detail). So, it is not so traditional, but it is still yummy!


Corned Beef and Cabbage

Preheat oven 325 degrees

1 Corned Beef with seasoning packet (found in the meat department of your grocery store)
4 carrots, peeled, and cut into 2 inch peices
2 large potatoes, cleaned and sliced into 1 inch thick slices
2 large onions sliced
1 c. water
1 head Cabbage cut into 8 wedges
1 T butter

Place onions on the bottom of a 9 by 13 inch pan. Place carrots around the onions. Layer the potatoes on top of the onions and carrots. Pour water over the vegetables. Place the beef on top of everything, fat side up. Sprinkle the beef with the seasoning packet. Place in the oven on the middle rack. Roast for about 2 1/2-3 hours until tender. Let the meat rest 10-15 minutes before serving.

I steam my cabbage instead of boiling.

Bring your steamer or pot to a boil with plenty of salted water. Follow your steamers instructions and steam for 10 minutes or until tender. If using a stove top pot with a steamer basket place the cabbage in the steamer basket and place in the pot. Steam for 10 minutes. Add a tablespoon of butter and serve with the corned beef and vegetables.