Tuesday, March 15, 2011
St. Patty's Paleo Corned Beef & Cabbage
Happy St. Patrick's Day
If you're lucky enough to be Irish, you're lucky enough! - Irish saying.
Thursday is the big day. I bought my corned beef brisket tonight! I'm planning on preparing it the same way I did last year because (if I do say so myself) it was the best I've ever made! I hope you enjoy and have a Happy St. Patrick's Day!
So, here's a heads-up on the recipe! Go shopping and get that crock pot out! :-)
3-4 lb. corned beef brisket (I trimmed the thick layer of fat off the bottom)
2 bay leaves
2 cloves garlic
ground black pepper
Put corned beef, pepper, garlic, bay leaves in crock pot and pour just enough water to cover beef. Cook on low for 8 hours.
I did the cabbage a little different this year. I was gone all day, so instead of adding the cabbage and veggies to the crock pot, I just cooked them up separately when I got home... about 30 minutes before serving.
1 head cabbage, quartered
1 onion, sliced thin
2 cloves garlic
2 carrots, sliced
2 tsp olive oil
1/2 C corned beef juice from the crock pot!
Saute onion and garlic in olive oil. Add carrots, and a splash of the broth. Add cabbage, remaining broth and cover. Cook until cabbage is done about 20 minutes.
Slice corned beef and serve over the cabbage! Sprinkle with a little more black pepper and celtic grey sea salt (optional).
A St. Patrick's Day Toast:
Here's to a long life and a merry one
A quick death and an easy one
A pretty girl and an honest one
A cold beer - and another one!