If you aren’t already by heritage, do you celebrate the Irish heritage on St. Patrick’s Day?
I think that almost everyone celebrates the Irish culture and history on that day, whether by quietly wearing a piece of green clothing, or a little shamrock pin in acknowledgement. And then, of course, there are the people who go full blown green… we all know them. They’re not hard to miss… they’re the ones who dye their hair green, their faces green, dress in green and a top hat with a big shamrock coming out of the brim…and a very strong lilt to their voices that was not otherwise there the day before!
How far do you go on St. Patrick’s Day?
I’ve even heard rumor that a portion of the Chicago River is dyed green for the day.. now that is pure dedication!
And then there is the food, and celebration tables filled with iconic foods.. from green beer to dark chocolate brownies laced with stout, to the infamous corned beef and cabbage.
This corned beef and cabbage stew is perfect in keeping with your St. Patrick’s Day celebration with your family, yet so delicious and stick to your ribs for the remnants of those cold winter nights. The cabbage and potatoes just soak up that deep, delicious flavor of the brisket, making you want that “just one more taste” no matter how full you feel!
May the road rise to meet you.
May the wind be always at your back.
May the sun shine warm upon your face.
And rains fall soft upon your fields.
And until we meet again,
May God hold you in the hollow of His hand.
… Irish Blessing
Happy St. Patrick’s Day, my friends…
With Much Love,
Prudy and the Deco & Bloom Team
- 2 tbsp butter
- 3 1/2 pound corned beef brisket
- 4 potatoes, cut into large chunks
- 1 small head of cabbage, (one half cut into large chunks, the other half cut into wedges)
- 4 carrots, cut into large chunks
- 2 large onions, cut into large pieces
- 3 - 32 oz cartons chicken stock
- 1/2 tsp salt
- 1 tsp black pepper
- 2 sprigs of thyme
- 3 cups uncooked noodles
- Melt the butter in a large dutch oven over medium heat. Add the corned beef, potatoes, and cabbage wedges, and cook until browned on all sides.
- Remove the cabbage wedges, and set aside until ready to serve (optional, I do this because I like a big chunk of cabbage. When cooked in soup, cabbage tends to break up)
- Add the chopped cabbage, carrots, onion, chicken stock, salt and pepper, and thyme.
- Bring to a boil, and then reduce heat to low. Simmer for about 3 hours, or until the corned beef is fork tender.
- Add the noodles to the stew, and continue to simmer until the noodles are fully cooked, about 5 minutes.
- Serve immediately with the cabbage wedges (rewarm in the microwave before adding to the stew).