So, it's time to make my favorite traditional Irish meal...
Yes, I said a meal. What? Why the strange expression? Irish Coffee has all 4 of the essential food groups: you know... 1) coffee 2) alcohol 3) sugar and 4) dairy cream. Actually, just an excuse to show off my vintage collection- that there is a vintage Irish Linen kitchen towel, by the way.
And if you're worried that I'm going to jip you out of your apron for the day...
You needn't have worried. What a pretty vintage illustration, don't you think?
OK, so now that I got that little piece of business out of the way... Let's make the real Irish traditional meal. I've named it... Kiss Me I'm Irish Beef & Cabbage
Pretty original name, don't ya think? OK, not really. But I did feel that I needed to share with you about some disappointing news... Apparently, the Irish don't eat corned beef & cabbage on St. Patrick's Day. They don't drink green beer either. Shocking, I know. Shattered my little illusion, but I decided to move forward with my plan anyway. Besides, I really like corned beef & cabbage whether or not those real Irish people do.
Let's get started, shall we?
Put on your apron! And go get the following ingredients:
1 head of cabbage, 5-10 carrots, 5-10 white potatoes and 1 bag of pearl onions
This recipe is super duper simple. The only other ingredients you need is an Irish ale beer and a 1/2 cup of brown sugar. The beer I chose to use is made by Guinness & is called Smithwick's. And look, there's a castle turret on the inside of the bottle cap. How cool is that? I think you should use this brand of beer just so that you can uncover the cool little castle turret too. It's so much fun! OK, not really. You can actually use any liquid you like... any kind of beer (including O'Douls), beef broth, wine or just plain water. I highly recommend the Irish beer though.
That part where I said beer & sugar were the only other ingredients... I lied. I forgot that you need BEEF to make Kiss Me I'm Irish Beef & Cabbage. Hard to make raw beef look appetizing, but there it is folks... a 4 lb corned beef brisket.
By the way, do you know why they call it corned beef? Beef used to be dry-cured in coarse corns of salt. Pellets of salt, some the size of kernels of corn, were rubbed into the beef to keep it from spoiling and to preserve it. Voila- corned beef! And you thought that you just visited me for entertainment? Nope, I throw out a few corns of knowledge every now & then too. OK, that was pretty corny & I'll stop now.
So, you're going to put the brisket in a pot & sprinkle the brown sugar on top. Then, pour a whole bottle of beer (or 12 oz of other liquid) over the top. Most corned beef briskets will come with a seasoning packet- go ahead & sprinkle that on there too. Put the lid on & bake at 300 degrees for 2 hours or put in the crockpot on Hi for a few hours.
After cooking for a few hours, it's veggie time. Chop them up into big hearty chunks. I like to leave the potato skins on, but you can peel them if you like.
Now dump the veggies all around the brisket. They're going to cook in all those delicious drippings you saw above. They will become infused with the flavors of beef, spices & beer. You like that word infused? I knew there was a reason I went to nursing school. Cook the meat & veggies for about another hour or so, either at 300 degrees in the oven or on Hi in the crockpot.
Look at that! Is that not just heavenly?! It is absolutely wonderful!