I do not know that St. Patrick’s Day is just around the corner, until I notices there is spike on the internet search for Corned Beef and Cabbage. Seems like the Corned Beef and Cabbage is the traditional Irish Food that served during St. Patrick’s Day festival, so no wonder many people is searching the internet for the Corned Beef and Cabbage recipe. But for those who do not want just the plain Corned Beef and Cabbage food, I have scour the internet and try to find food articles or recipes that use the same ingridients as the traditional Corned Beef and Cabbage.
Read along below if you want to know more about the new Corned Beef and Cabbage food recipes.
The following are restaurants that have announced special plans in connection with St. Patrick’s Day and today’s parade:
Sona Thirteen, 13 South St., is on the parade route. Open from 9 a.m. today to 2 a.m. Sunday, this Irish American restaurant/bar will have hot dogs, salads, sandwiches (including corned beef) and a bag of chips. On St. Patrick’s Day, Sona also will be open for more celebrating from 11:30 a.m. until 2 a.m. Friday.
Dublin Pub, 4 Pine St., (just off South Street). Thirty-eight years in Morristown, Dublin Pub is a traditional location for St. Patrick’s Day festivities. Open today (parade day) at 9 a.m. until 2 a.m. Sunday, the menu features tender corned beef solo or with cabbage, fish and chips (fish can be salmon, scrod or grouper), hearty Irish stew, steaks, chops, sandwiches and burgers.
In the afternoon today and Sunday, Peter McKiernan and his band from New York City will be playing. The evening features Tim Harte and his band (also from New York).
For St. Patrick’s Day, Dublin Pub will be open from 10:30 a.m. to 2 a.m. Friday. Lots of folks arrive early to get the Pub’s hearty Irish lunch. Along with roving bagpipers, hear Marty McKiernan play some lively Irish tunes plus bluegrass, country, blues and rock music.
Grasshopper Off The Green, 41-43 Morris St. This cozy Irish pub and restaurant has traditional Irish decorations and entertainment. Today, The Cray & Dempsey Experience will play all day. On St. Patrick’s Day, Paddy & the Pale Boys will be strumming and singing from noon until 10 p.m.
Dining at Grasshopper? Corned beef and cabbage with red bliss potatoes, broiled or blackened salmon with lemon thyme butter sauce, Guinness beef stew, Irish sausages with mashed potatoes, sauteed onions and brown gravy and their special “olde” Irish-style fish and chips. On the side is their fresh Irish Soda Bread.
Arthur’s Tavern, 700 Speedwell Ave., Morris Plains. The owners suggest people park in the spacious lot behind the restaurant, walk across the street and take the train into Morristown. Throughout the weekend and on St. Patrick’s Day, the Arthur’s Tavern building will be decked out in Irish colors with thousands of balloons. On St. Patrick’s Day, the traditional red-checked tablecloths will be replaced with festive Kelly green linens.
Along with the regular menu for that weekend and on St. Patrick’s Day, there are “classic” St. Patrick’s Day favorites: corned beef platters served with boiled cabbage, carrots, new potatoes and freshly grated horseradish; Irish lamb stew (chunks of lamb roasted and simmered with Guinness Stout, leeks, potatoes and carrots and served in a bread bowl); freshly baked soda bread with sweet cream butter; homemade split-pea soup and a variety of new specials.
Special holiday entertainment: On Sunday, from 4 to 6 p.m., the Tullamore Dew Girls (representing the “dew” or whiskey from Tullamore Ireland) will visit diners with free giveaways and special drink promotions. On St. Patrick’s Day, dance to the Kevin McCardle Band’s traditional Irish tunes and some rock “n roll (get there early as the restaurant becomes standing-room only after 3 p.m.). Between sets, expect visits from bagpipers and Irish step dancers. Sip some Guinness Stout or Arthur’s Irish Coffee. There will be T-shirts for sale that say, “I survived St. Patrick’s Day at Arthur’s Tavern.”
Saint Patrick’s Day (March 17) is quickly approaching. I’m not the biggest fan of what may be considered traditional Irish food, so this isn’t really a time of year that I eagerly anticipate. Apart from certain Boxty recipes and fillings that I actually like, the food sits too heavy for me, and seems a “wee bit” bland. (Did you like that added Irish leprechaun jargon?) Moreover, I’ve always fought my gag reflexes when just thinking about such food as corned beef and cabbage, even though I’ve never tried it.
Rewind to yesterday, when out of nowhere I decided to overcome my stubbornness and started searching for recipes within the St. Patty’s Day spectrum that I might actually enjoy. Much to my surprise, I found a couple that piqued my interest and made up my mind to give them a try. First up was this corned beef and cabbage pizza that interestingly enough did not make me gag by the thought of it this time. To me, that was a good sign.
While my pizza crust dough was rising, I quickly ran to the store to pick up the ingredients for the toppings, then set out to create this intriguing pie. Besides finding a new pizza I enjoy and love, many other benefits materialized from conquering my disgust of corned beef and cabbage. I learned how to slice cabbage (oh, so simple, I know), realized that I can use a coffee filter in place of a cheesecloth, discovered pickling spices, and I ended up with a second whole pizza to store in the freezer ready to reheat in a moment’s notice. It was a great day!
Your initial reaction to this pizza may be similar to mine when checking out the ingredients. But, trust me, it works! You can see even Judah enjoyed it (and, yes, at 15 months old those are still his only two teeth!) The flavors complement one another well, and throwing it all on pizza dough is genius. Amazingly, it is now one of my favorite pizzas that I will probably make year round. Although, if I do limit it to once a year on St. Patrick’s day, at least I now have a palatable reason to look forward to this religious holiday.
Corned Beef and Cabbage Pizza
Yield: 2 large pizzas
1 recipe Perfect Pizza Crust, or store-bought pizza dough (2 crusts)
5 tablespoons olive oil
3 cups sliced green cabbage
Salt (Kosher salt preferred)
1 teaspoon pickling spices, tied securely in a cheesecloth or paper coffee filter
1 large yellow potato, peeled and thinly sliced
Freshly ground pepper
Yellow corn meal
2 cups shredded mozzarella cheese
3/4 cup shredded Monterey jack cheese
6 ounces sliced pre-cooked corned beef
1/2 cup freshly grated Parmesan cheese
Place a pizza stone on a rack in the lower third of the oven. Place the other rack in the top third of the oven. Preheat to 500degF for at least 30 minutes.
Meanwhile, to prepare the toppings, heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the cabbage, season with salt and cook until just soft, about 5 minutes. Pour in enough water to just cover the cabbage then drop in the pickling spices. Cover and simmer over low heat until the cabbage is tender, about 20 minutes.
While the cabbage is cooking, toss the potato slices with 2 tablespoons olive oil and season with salt and pepper. Place the potatoes in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven on the top-third rack for 10 – 15 minutes (watching closely to keep them from turning black); set aside to cool. Drain the cabbage in a strainer or colander and discard spices; set aside.
Form one pizza dough ball into a 12 to 14-inch round on parchment paper, or a pizza peel, scattered with yellow corn meal. If using the Perfect Pizza Crust, refer to this post for specific instructions. Brush the dough with 2 tablespoons of olive oil. Sprinkle half of the mozzarella and Monterey jack cheeses on the crust. Next, layer the cabbage, the corned beef and then the potatoes. Top with freshly grated Parmesan. Carefully transfer the pizza to the preheated stone and bake for 10 to 15 minutes, until golden and crispy. Repeat with the remaining dough and toppings.
Just in time for St. Patrick’s Day, here’s a super easy and super delicious slow-cooker recipe for corned beef.
To kick up the flavor notch, I added beer instead of water, Dijon mustard, and a little brown sugar to the corned beef. It cooked about all day in the Crockpot. The meat will fall apart when cooked and will be very tender.
Instead of the usual (sometimes) overcooked cabbage, I first steamed the cabbage, tossed it with a little olive oil, salt and pepper, and then roasted it in a hot oven with carrots and potatoes. They vegetables were really delicious this way!
Corned Beef with a Twist!
One 3 ¼ – 3 ½ lb. flat cut corned beef brisket
1 can of beer (any variety – I used Sam Adams)
2 T Dijon mustard
2 T brown sugar
about ¼ tsp. whole peppercorns
Place corned beef in the slow cooker insert. If the meat came with a small seasoning packet of pickle spices, add that. Pour the beer over the meat. Mix the mustard and brown sugar and smear on the top of the meat.
I cooked the corned beef on high for one hour, and then switched it to low for six hours. I turned the meat once during this time. After the six hours on low, I turned it to high and cooked it one and a half hours more. This took from about 9am to 5pm.
1 small head of cabbage, cut into small wedges
About 8 or 10 carrots, peeled and cut into bite-size chunks
5 potatoes, peeled and cut into bite-size chunks
Salt and pepper
Preheat the oven to 375 degrees
First steam the cabbage in a vegetable steamer for about 5 minutes until nearly tender but not mushy. While the cabbage is steaming, start roasting the carrots and potatoes in the oven. Place them on a large, rimmed baking sheet. Toss with a little olive oil and sprinkle with kosher salt and freshly-ground pepper. Then add the cabbage.
Roast for about 35-45 minutes, stirring two or three times, until slightly brown and caramelized. Garnish with a bit of fresh parsley or caraway seeds, if desired.
Well, I hope above posting is useful for our reader who want to know more recipes and articles related with Corned Beef and Cabbage.