Kitchen of Chaos 25: Corned Beef and Cabbage HAPPY ST. PATTY'S DAY!!!@#!@

!±8± Kitchen of Chaos 25: Corned Beef and Cabbage HAPPY ST. PATTY'S DAY!!!@#!@

Erin go bragh! It's the most delicious thing to come out of Ireland since Guiness! Corned beef, potatoes, carrots, onions, celery, garlic (!!) and cabbage. Serve with some good spicy mustard and you're in heaven!

Kitchen of Chaos 25: Corned Beef and Cabbage HAPPY ST. PATTY'S DAY!!!@#!@

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Recipes for Tasty Crockpot Meals: Crock-Style Beans With Ham and Dutch Style Beef and Cabbage

!±8± Recipes for Tasty Crockpot Meals: Crock-Style Beans With Ham and Dutch Style Beef and Cabbage

When I hear people say they don't have a crockpot or that they have one but never use it, I am shocked. I personally think they are one of the best kitchen items ever invented. What could be easier or more economical for the busy cooks of today? Crockpots and slow cookers are so versatile, you can cook almost any type of meal in them. Today's article gives you a choice of two very different dishes from Beans with Ham to Beef and Cabbage, a nod to the Dutch part of my heritage. One or maybe both are sure to suit your family.

CROCK-STYLE BEANS WITH HAM
1 lb dry navy beans
8 cups water
6-oz diced cooked ham
1 cup chopped yellow onion
1/2 cup molasses
1/4 cup packed brown sugar
1 tsp mustard
1/2 tsp pepper

In a Dutch oven or large saucepan, bring the beans and water to a boil; reduce heat and simmer, covered, 1 hour. Remove from the heat and allow to cool somewhat. Drain the beans, reserving a cup of the liquid.

In crockpot, place the beans, cup of liquid, ham, onion, molasses, brown sugar, pepper and mustard. Cover and cook on low heat 12 hours.

DUTCH-STYLE BEEF AND CABBAGE
1 1/2 lb round steak, 3/4-inch thick
2 tbsp all-purpose flour
1 tsp salt
1/4 tsp pepper
2 tbsp canola oil
3 large yellow onions, sliced
3/4 cup hot water
1 tbsp vinegar
2 tsp instant beef bouillon granules
1 small head cabbage

Trim any excess fat from the steak and cut meat into cubes. Combine the flour, salt, and pepper; coat meat on both sides with mixture.

In a skillet over medium-high heat, heat the oil. When the oil is hot, quickly add the steak and brown on all sides. Drain off the fat and place the meat into a slow cooker or crockpot.

To the meat in the pot, add the onions. In the same skillet meat cooked in, combine the hot water, vinegar, and bouillon granules. Stir, scraping bits from the skillet. Pour the mixture into the pot with the beef and onions. Cover the pot and cook on low for 8 hours.

About 15 minutes before serving time, cut the cabbage into 4 or 5 wedges and cook in a large sauce pan of boiling, salted water until tender, 10 to 15 minutes. Drain well.

To serve, pour the beef mixture over the cooked cabbage wedges.

Enjoy!

Recipes for Tasty Crockpot Meals: Crock-Style Beans With Ham and Dutch Style Beef and Cabbage

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Corned Beef and Cabbage Rolls

!±8± Corned Beef and Cabbage Rolls

Today we're celebrating St. Patricks Day by cooking Corned Beef and Cabbage Rolls with Creative Culinary Demo Specialist Aurora White of Whole Foods.

Corned Beef and Cabbage Rolls

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Corned Beef and Cabbage Recipe

!±8± Corned Beef and Cabbage Recipe

So why do we eat corned beef and cabbage on St. Patrick's Day?

St. Patrick's Day, (also known as St. Paddy's Day) falls on March 17 every year and is celebrated in the United States, New Zealand, Australia, Britain, and of course Ireland.

There are many traditions on St. Patrick's Day such as wearing green, shamrock symbols, going out drinking (for all you college students) and the main one that I like, making my corned beef and cabbage recipe.

But do you know why we eat corned beef and cabbage on St. Patrick's Day? Well after you read this article not only will you know why, but I'll show you a simple corned beef and cabbage recipe you can do, and if you are daring enough, you can visit my site link at the bottom to find out how you can get a great Irish cookbook.

But first a little history lesson...

St. Patrick was born Maewyn Succat during the 4th century in Britain to a wealth family. During his mid teens, his home was attacked by raiders whom kidnapped him and forced him to become a slave as a shepherd.

While in slavery he turned to God and eventually had a dream of escaping, which he did, and returned to his homeland. There he spent the next 15 years studying to become a priest and chose the name Patrick as his Christian Saint name.

So why does everyone take out their corn beef and cabbage recipe on St Patrick's Day?

Well, in the early century, beef was mostly eaten by the wealthy and on special occasions. The lower class had cows that they used to provide them with dairy products, both to sell and for the family. They were a very valuable animal to have. It wasn't until the cattle couldn't produce milk that they ate beef, (sad but true).

Pork at the time was much more affordable and since Ireland's climate is good for growing cabbage, they ate pork and cabbage. It wasn't until later, when the Irish migrated to America that they found beef to be more affordable than pork, hence, corned beef and cabbage. (A little side note, it's called corned beef because the beef is rubbed with salt the size of corn kettles, which helps to preserve the beef and keep it from going bad).

Today, you can buy corned beef for about 3.99lb, and.80 cent a lb. for cabbage, still affordable.

So here's the simple corned beef and cabbage recipe:

Boil your corned beef for about 1 hour per pound. Throw in your potatoes, carrots and cabbage leaves during the last half hour of cooking.

Corned Beef and Cabbage Recipe

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