St. Patrick’s Day Corned Beef, Cabbage and DessertWritten by foodthusiast on Mar 17, 2010 in Desserts Holiday Main Dishes Pies Recipes Regional slow cooker St. Patrick's Day -
Corned beef and cabbage is an American favorite. Here is a twist to this perennial favorite. We’ve thrown in a dessert for extra measure, Irish coffee flavor in a pie. This tasty dessert can be whipped up after you set your slow cooker.
Traditional Irish Slow Cooker Meal
Pull from the pantry:
1 onion, sliced
4 carrots, diced into chunks
2 white potatoes, quartered
1 (1 lb.) corned beef brisket with spice packet
1/3 C apple juice, unsweetened
1 T brown sugar
1/2 t orange peel, grated
1/2 t mustard
1 cabbage, wedged
Place the onion, carrots and potatoes into the bottom of a 3 qt. size slow cooker. Lay the brisket over the top of the vegetables.
In a separate bowl add the apple juice, cloves, brown sugar, orange peel, mustard and spice packet. Whisk until the ingredients are completely combined and pour the mixture over the brisket in the slow cooker.
Cover and cook on high 4 hours, then add the cabbage wedges to the slow cooker and continue cooking 30 minutes or until the meat and vegetables are tender.
Remove the cloves before serving.
This is a meal of good luck meal that is served on St. Patrick’s Day. This version of an old favorite makes quick work of a delicious meal. If you want to make it for a larger group just double your ingredients and use a 5 or 6 quart slow cooker.
Erin Go Bragh Pie
Pull from the pantry:
2/3 C cold water
2 envelopes unflavored gelatin powder
2 T sugar
2 t instant coffee
2 t Irish whiskey
1 t vanilla
2 C coffee flavored ice cream, softened
11/2 C whipped topping, thawed
1 (6 oz.) prepared chocolate pie crust
Pour the cold water into a small saucepan and add the gelatin powder. Let the gelatin stand in the water for 1 minute without disturbing it.
Place the pan over low heat and cook for 5 minutes, stirring continuously, until the gelatin has completely dissolved. Add in the sugar and coffee and stir until completely dissolved. Remove the pan from the heat and blend in the whisky. Add the vanilla and stir well to combine.
Place the ice cream into the blender, cover and blend until it’s very smooth, then add the gelatin mixture. Continue blending until mixed into the ice cream well.
Pour the mixture into a bowl and allow it to stand 2 minutes or until the mixture mounds when dropped with a spoon. Fold in the whipped topping until completely blended in.
Spread the mixture into the prepared pie crust evenly, then cover and refrigerate at least 2 hours or until firm.
Garnish the top of your pie with some green mints that have been coarsely crushed.
- St. Patrick’s Day Bread Recipes
- Gelatin Wears the Green
- Soup du St. Patty’s Day
- The Perfect Irish Coffee
- St. Patrick’s Day Appetizers