An Exciting Twist on Corned Beef and Cabbage

Irish Food

It’s St. Patrick’s Day this week, and many corned beef and cabbage dinners will be making their way to the table!
But unfortunately, traditionally boiled corned beef and cabbage can be, well, a little boring.  Plus if you serve potatoes with it, the combination of the beef and potatoes can ignite fireworks in your gut.
But never fear!  Because I am here to guide you in preparing a truly delicious corned beef and cabbage dinner that not only tastes spectacular but is much easier for your system to digest.
So you’ll feel great afterwards, instead of bloated, gassy and ready for a nap.
Without further ado, here is Sherry Brescia’s Corned Beef and Cabbage Dinner:
Corned beef:
1 3-4 lb. corned beef brisket, preferably uncured and nitrate/nitrite-free
4-5 bottles or cans of beer (enough to cover beef)
1/2 cup chopped onion
2 cloves garlic, chopped
2 bay leaves

Place beef in a Dutch oven or saucepot.  Add vegetables and bay leaves, pour beer over all, making sure meat is covered.  Add more beer if necessary to cover the meat.

Bring to a boil, reduce heat, cover and simmer 3 hours or until tender.
Remove meat from liquid, tent with foil and allow to sit for 10 minutes.  Slice and serve.
Sautéed Cabbage
1 head green cabbage, shredded
1 medium white onion, sliced
1/2 stick butter
Salt and pepper to taste

Melt butter in a large frying pan over medium heat (cast iron works great if you have it), add onions and sauté until softened.

Add cabbage gradually, fitting as much in the pan as you can.  Cook and stir, tossing cabbage until it cooks evenly.  Add more butter if cabbage starts to stick to the pan.
When cabbage is tender and slightly browned, remove from heat.  Add salt and pepper to taste, toss and serve.
Roasted Carrots
2 pounds baby carrots
4 tablespoons olive oil
Salt and pepper to taste
1 1/2 tablespoons butter
1 1/2 tablespoons honey
1 teaspoon balsamic vinegar
Preheat oven to 400°.  Place carrots in a single layer on baking sheet or pan, sprinkle with salt and pepper and drizzle with olive oil.
Roast carrots for 10 minutes; stir.  Roast for 10 minutes longer; stir again.  Continue roasting until tender but not mushy.
Remove carrots from oven and place in a serving bowl.
Melt butter in a small saucepan over low heat.  Stir in honey and vinegar and drizzle over carrots.  Stir and serve.
Cauliflower Mashed Potatoes
1 large head cauliflower, broken into florets
Salt and pepper to taste
1/2 cup milk or cream
4 tablespoons butter
1 heaping tablespoon garlic, minced

In a large pan, boil cauliflower in salted water until tender. Drain all water and put cauliflower back into the pan.

Mash cauliflower with a potato masher or immersion blender.

Add milk or cream, butter and garlic and continue to mash until desired smoothness is achieved.  Add additional milk or cream or butter if desired.
Add salt and pepper to taste and serve.

Enjoy this delicious dinner, and Happy St. Patrick’s Day to you!

And if you need more great-tasting recipes, check out Great Taste No Pain.

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