Welcome to the next stop on Blogorail Teal! Today we are sharing our favorite St. Patrick’s Day recipes, and in our house, no St. Patrick’s Day would be complete without a good stew, some Scotch Eggs, and corned beef.
This recipe calls for pre-brined corned beef and the added benefit to using pre-brined corned beef is that this is a super easy meal to make for even people who are kitchen beginners. Seriously, there’s no way that anybody can mess this up. Add the meat, add the water, add the spices, add the heat, come back 3 hours later and you have a gorgeous meal that feeds the whole family, that makes the house smell like heaven, and is perfect for celebrating the pride of the Irish with a bit of Disney flare!
- 1½ pounds pre-brined corned beef
- 1 bay leaf
- 1 small onion, quartered
- 1 carrot, sliced
- ¼ pound bacon, chopped
- 1 medium onion, sliced thin
- 3 cups green cabbage, shredded
- 1 cup red cabbage, shredded
- 1 tablespoon English malt vinegar
- 1 cup crumbled blue cheese
- In a large pot, add corned beef and cover with enough water to fully submerge. Add bay leaf, onion, and carrot. Bring to a boil, then reduce to a low simmer. Cover and cook 2 - 3 hours or until done, fork tender, and internal temperature reaches 165 degrees. Remove from liquid and let stand 15 minutes before slicing. Reserve cooking broth, if desired.
- In a frying pan, fry bacon until just crisp. Add onion, saute until onion is translucent. Add cabbage and cook until warmed and wilted, about 5-7 minutes. Just before removing from heat, add malt vinegar and toss to coat.
- Remove cabbage from heat and spread evenly on a serving platter. Top with sliced corned beef, drizzle with a small amount of cooking broth, and garnish with blue cheese. Serve immediately.