We will start with the main meat course, side dishes, and then dessert of course.
Apple and Brown Sugar Corned Beef
4 cups apple juice
1/2 cup brown sugar
1 tablespoon prepared mustard
2 (3 pound) corned beef briskets
with spice packets
20 small red potatoes, scrubbed
4 carrots, cut into chunks
2 onions, cut into 8 wedges
1 head cabbage, cored and cut
into large chunks
Pour apple juice into large slow cooker, and mix in the brown sugar and mustard, stirring until the brown sugar has dissolved.
Mix in the contents of the spice packets, and lay the briskets into the apple juice mixture. Top with red potatoes, carrots, onions, and cabbage chunks. Push all ingredients into the liquid.
Cover and cook on High for about four hours until corned beef is very tender, 4 to 5 hours; or cook on Low for 8 to 10 hours. Slice meat thinly across the grain, and serve with vegetables.
Cook's Note: For stove top cooking, place meat, apple juice, brown sugar and mustard in a large covered stockpot. Bring to boil, reduce heat and simmer, covered, for 40 minutes per pound of meat. Add veggies for last half hour of cooking.
If you want the meat only, just don't cook the vegetables with it.
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Here are two side dishes to add to the meal is not using the "One Pot" recipe above.
Irish Champ
Champ is native to the North of Ireland and since my grandmother was as Irish as one could get, this recipe is a standard for any occasion, but especially St. Pat's Day.
It's made by blending scallions or green onions with creamy mashed potatoes.
2 pounds potatoes, peeled and
halved
1 cup milk
1 bunch green onions, thinly
sliced
1/2 teaspoon salt, or to taste
1/4 cup butter
1 pinch freshly ground black
pepper to taste
Place potatoes into large pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 20 minutes.
Drain well. Return to very low heat and allow the potatoes to dry out for a few minutes. (It helps if you place a clean dish towel over the potatoes to absorb any remaining moisture.)
Meanwhile, heat milk and green onions gently in saucepan, until warm.
Mash potatoes, salt and butter together until smooth. Stir in the milk and green onion until evenly mixed. Season with freshly ground black pepper.
Serve piping hot in bowls. If you are like our family, extra butter is also placed on the table.
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I was looking for something different as a side dish this year and went online and adapted this recipe to suit my family.
Creamed Cabbage
I make a rue out of three tablespoons of flour, milk (not skimmed), salt and pepper to taste and shredded cheese, of your choice. I have used mozzarella or white American, because my family doesn't like it
In a oven proof large bowl, place one large head of cabbage, coarsely chopped.
Place cabbage in bowl and pour the rue over the top. Mix well.
Cut three slices of white bread into cubes. Butter the bread before cutting, and place them on top of bowl of cabbage.
Place bowl in a 350˚ oven for about 10 minutes or until the cubes are crispy.
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This "lemon" pie turns green on St. Patrick's Day by using a touch of green food coloring.
1 cup sugar
1/4 cup cornstarch
1-1/2 cups water
3 egg yolks, lightly beaten
1/4 cup lemon juice
1 tablespoon butter
1-1/2 teaspoons grated lemon peel
5 to 6 drops green food coloring
1 pastry shell (9 inches), baked
or you can make you own pie
crust
In large saucepan, combine sugar and cornstarch. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly.
Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.
Remove from the heat. Gently stir in the lemon juice, butter, lemon peel and food coloring until smooth. Pour hot mixture into crust.
MERINGUE:
3 egg whites
1/3 cup sugar
In small bowl, beat egg whites until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.
Bake at 350° for 10-15 minutes or until the meringue is golden brown. Cool on a wire rack. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator.