My friends and I started a potluck tradition in 2005, and yesterday I hosted a St. Patty’s day themed dinner. As always, the menu came together quite nicely and we did some good eatin’!
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| No boiled potatoes on this table! |
Menu
Irish nachos
Irish soda bread
Pork roast with cabbage and plum stout sauce
Shephard’s pie
Corned beef and cabbage
Roasted vegetables
Salad
Kimchi (a little Asian influence snuck in)
Guinness cupcakes with Bailey’s frosting
I made corned beef and cabbage for the first time ever, and my slow cooker continues to impress me!
Corned beef and cabbage
Source: Adapted from keyingredient
Ingredients
3-4 lbs corned beef brisket (I used about 2 lbs)
1 onion, coarsely chopped
1/4 cup cider vinegar
1/4 cup brown sugar
1-2 Tbsp Dijon mustard
1/2 tsp pepper
1/4 tsp ground cloves
1 medium head of cabbage, cut into wedges (I used about 2/3 of a 3 lb head of cabbage)
12 ounces dark beer
Directions
1. Place corned beef brisket and any seasonings included in slow cooker. Top with onion.
2. Whisk together the vinegar, brown sugar, mustard, pepper, and cloves and pour over top.
3. Add the cabbage wedges and pour beer over top.
4. Cover and cook on low for about 7 hours or high for about 4-5 hours.
5. Embrace the Irish in ya and enjoy!
Kara Cooks and Eats 