(Note: Please read with an Irish accent to put you in the mood.)
Ohhh…St. Patty’s Day is here  and you want a wee bit of that delicious old-Irish dish, known as corned beef and cabbage.  Well ye lad, my name isn’t Coleen for nothing!  And me thinks with a name like that,  I qualify to give this old-Irish, secret recipe out.

(Back to Standard English)
Alright, it is not a big secret; but it is delicious and so simple anyone can do it!  Now,  I make it the way my Mom does (and many Irish people).  We add other vegetables in addition to cabbage, like carrots, potatoes and even cauliflower.  The reason is that they taste great!  Something magic happens to the vegetables when you cook them with the corned beef.  The flavor is divine! If you have never had it, venture out and try something different.  If you have had it, then you know how wonderful it is!

One Special Note: Buy the “flat cut” corned beef and here is why…..it is actually very lean.  The secret is that all the fat is on one side of the meat, and after you have cooked it for about 2 hours, you can cut the fat off very easily.  Then skim the broth surface for remaining fat.  You will have very lean beef left behind.

Mmmmm-Are ya feeling it?

Ingredients:

1-“Flat-cut” Corned Beef and Cabbage -The largest you can get or 2 small…it shrinks! (I usually buy Mosey’s Brand)
1-2 heads of cabbage - For a family of 4 or more I recommend 2. It will be eaten ……even by the kids!
1-bag of baby carrots (you could get slices or whatever you prefer)
2-bags of cauliflower florets -(I use this for convenience but you could cut it up yourself)
10 baby red potatoes- cut in half.

Steps:
1. Put beef in large pot and fill it roughly ¾ of the way with water.
(Be sure to add seasoning packet!)
2. Bring to a boil and then reduce to simmer and cook covered for 2 hours . Remove it from the pot and cut fat off of top and discard. Then skim surface broth to remove any fat and then place beef back in the pot.
3. Add potatoes and continue to simmer for ¾ of an hour. Be sure they are in the water to get that nice flavor.
4. Cut cabbage into nice size 1 ½ -2 inch chunks and rinse. Submerge cabbage and all other vegetables into the broth and continue to simmer covered for about 20-25 minutes or until done, stirring every 5-10 minutes.
5. Remove beef and slice thinly across the grain and serve with vegetables.

Eat up and may the Luck O’ The Irish Be With Ya Laddy!

And if you are 21 or older and want to have a green beer with it…go ahead!

For more recipes and articles by Coleen Lou click here.