Good morning and Happy St. Patrick’s Day.
After sending out the special St. Patrick’s Day edition of the HBHW newsletter, quite a few HBHW readers sent in some really good sounding recipes. I thought I’d share them with you this morning. Here they are:
As an ex-pat Texan, I can tell you I love St. Paddy’s day. It’s just about the only time I can find cleaned brisket at a reasonable price, or at all. Brisket? That’s the meat that Northern folks cook pickled around St. Paddy’s day. In Texas we cook brisket a bit different. There are lots of different ways. My way is to take that spice packet and shove it to the back of the spice drawer for using on pickled cucumbers come summer time. Then I pat dry that lovely chunk of brisket, rub it all over with a variety of spices and a few herbs. Lay it on a thin bed of thinly sliced onions. Wrap it tight in aluminum foil. Pop it into a 13 by 9 pan and into a slow oven (250 degrees) for 12 to 18 hours. After about 12 hours, open the foil and drain off the juice, then wrap it back up again and bake for a few hours more. If you want, you can throw in some smoky barbeque sauce before you do so. Now, if you have a handy smoker, use that instead of an oven for a more authentic taste, and skip the sauce. Yum! Now that’s good St. Paddy’s day food!
Chris, Texas/Idaho Snowbird, currently in Virginia
This is my own recipe for Cabbage that I make along with
my Corned Beef. Its VERY easy and VERY good! From a True Irishman!!
Take 1 cabbage cored and clean off any unwanted leaves.
Take a cake pan, and two sheets of aluminum foil, folded
together lengthwise, so that it can cover the cabbage when
you’re ready. It will look like one of the old Jiffy Pop popcorns
when you are ready to bake.
I spray the pan with a nonstick spray, can cut the cabbage
in half if you wish.
Peel off cabbage leaves and layer the bottom of the pan, “cups up”
so the cabbage will hold the butter.
I use 1 stick of butter per medium head of cabbage. Take
a Tbl of butter, cut in 4 to 6 pieces and layer around in the cabbage.
lightly salt and pepper, then a layer of cabbage “cups down”, again
with the butter, salt, and pepper.
Continue layer after layer until all the cabbage and butter has been used.
Now you know why it took two sheets of Al foil to cover.
Seal the cabbage with tightly and bake at 350 degree’s for 45 min to 1 hour.
I pull it out, open a corner, and snitch a piece!! Hey gotta make sure its
good enough to serve. Take it out when its to your level of doneness.
Longer if you like it limp, shorter if you like it to hold its shape.
Have been making it like this for years, and very rarely ever have any
Happy St. Patricks Day!
You know, dollar for dollar the traditional St. Patrick’s Day meal of corned beef and cabbage just can’t be beat. I use my slow cooker and it takes very little prep time. All the supermarkets have the ingredients on sale – corned beef, cabbage, and red-skinned potatoes. Just compare the prices and shop for the best deals. My family loves corned beef so I buy and freeze as many as I have money and room for. Get an extra cabbage (they keep a long time) for slaw and extra potatoes for making mashed red potatoes with skin on – so nutritious. Slice the potatoes before cooking and mash with some fat free milk and butter (or margarine). Potatoes are a great source of potassium and cabbage is loaded with vitamin C.
The Sensible Shopper©
Las Vegas, NV
In these difficult times this is a good “stick to the ribs” meal my
Irish Grandmother made for her big family. It goes a long way. Try this
inexpensive meal that tastes great on a cold night.
Cabbage & Noodles
1 small to large head of Cabbage (small chop)
depending on the size of your family
1 large onion (chopped)
3-4 Tablespoons Bacon fat or oil
1/4 cup water
Salt & Pepper to taste
I bag of noodles or bow ties (Farfalle)
(whole bag for a large family, smaller amount for a smaller
family. Should be more cabbage
Place these ingredients in a fry pan. Fry slowly until some of the
cabbage browns just a tiny bit. Add 1/4 water. Lower heat to simmer.
Cover with a lid to allow the cabbage and onions to steam until soft and
the water has evaporated..
Meanwhile cook the noodles until done, Drain, and add to the cabbage.
Toss and serve.
I add crumbled crisp bacon or sliced Kielbasa to the cabbage and noodle
Sometimes I raid the freezer and add some chopped Dill from my garden.
Hi Susanne — great newsletter! But one thing I noticed, some of the recipes called for corned beef — either deli or brisket. My husband makes his own! I don’t know which recipe he uses, but I know he found it on RecipeZaar.com. It’s very easy but I think he said it takes about a week.
Corned beef can be quite pricey in the store, but it’s the typical deal: it was originally a poor family’s food. A cheap cut of meat is corned (sort of brined with water, salt and seasonings) to make it more tender and flavourful. But as usual, it became a trendy food and soon stores and shops started carrying corned briskets — and it was no longer cheap.
It’s the same thing with chicken wings — when Fred and I were kids, the butchers used to give these away to poor families (my grandpa was a butcher, his mom was a widow with eight kids to raise) because they couldn’t sell them! These days, Fred and I only treat ourselves to wings when they’re on as a lost leader.
One comfort food dinner we ate for years was chicken giblets and gravy on rice. We take in rescue dogs, and with giblets being so cheap, we were always able to buy plenty. The dogs just loved it and we did too. But just in the past couple years, we haven’t been able to find giblets anywhere. There are packages of chicken hearts and packages of chicken gizzards — but no mixed, which was the giblets. And the price of both the hearts and the gizzards has soared. Some steak is cheaper! I’m not sure what happened. (…although I’ll note that this came about right after that big pet food scandal with the melamine contamination from China — perhaps these parts are now being scooped up by pet food makers??)
And last year, I read an article in the New York Times about whole restaurants in NYC based on serving pork picnic shoulders and such!
Maybe in the future, we should keep mum about the tastiest foods we can afford on our budgets, eh?
Ottawa, ON Canada