If you’re in the mood for an Irish dish to celebrate St. Patrick’s Day tomorrow, March 17, you might like to try this recipe for Crockpot Corned Beef Dinner. It’s your traditional St. Paddy’s dinner, except it’s a little easier to make since you add all your ingredients together at once and cook it all in a crockpot.
If you’re looking for a twist on your usual corned beef meal, you might prefer this recipe for Irish Corned Beef Mac Salad. The pasta salad is great served alone or with a steaming bowl of your favorite soup.
You’re sure to enjoy either dish. Happy St. Patrick’s Day!
CROCKPOT CORNED BEEF DINNER
3 cups baby carrots, cut in half, lengthwise, or 6 medium carrots, cut into 1-inch-thick slices
3 medium potatoes, unpeeled, each one cut lengthwise into 6 wedges (4 cups)
1 medium onion, sliced into thin rings
1 corned beef brisket (2 to 2 1/2 pounds)
5 to 6 cups water (or enough water to cover corned beef and veggies)
1/4 teaspoon coarse ground black pepper
6 whole cloves
1 dried bay leaf
In 5- to 6-quart crockpot, mix carrots, potatoes and onion. If necessary, cut corned beef brisket to fit into crockpot; place it over vegetables. Add enough water to cover all.
If brisket comes with a spice packet, add contents of spice packet, and omit the pepper, cloves and bay leaf. However, if you don’t use a spice packet, add pepper, cloves and bay leaf.
Cover and cook on low setting 10-12 hours or on high for 6-7 hours. Remove and discard bay leaf (if used). Remove brisket from crockpot; place on serving platter. Cut brisket into thin slices. With slotted spoon, place vegetables in serving bowl or place them alongside the cut slices of brisket. Makes 6 servings.
IRISH CORNED BEEF MAC SALAD
2 cups cooked elbow macaroni
1 (12-ounce) can corned beef, shredded
1 cup dairy sour cream
1 teaspoon prepared mustard
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped green pepper
1/4 cup chopped celery
2 tablespoons chopped green onions
Lettuce cups
Place macaroni in a large salad bowl. Add shredded corned beef and stir until combined.
Mix sour cream with mustard, salt and pepper until thoroughly combined. Add this mixture to macaroni and corned beef mix.
Combine green pepper, celery and green onions; mix and add to corned beef-sour cream mixture. Chill thoroughly for at least one hour.
Take several lettuce leaves and cover bottom and sides of small salad bowls. Spoon pasta salad into lettuce cups. Makes 6 servings.
Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature. Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
