True Irish Lads and Lassies consume Corned Beef and Cabbage all year round. For every Irishman, and those who wish they were Irish, it’s a “Must Have” tradition for Saint Patrick’s Day. This Corned Beef and Cabbage recipe is easy to make.
First, place the corned beef and salt pork into a large kettle, and cover with water.
Next, add salt and bay leaves.
Bring it to a boil, then reduce to a slow simmer.
Simmer for 3 hours, or until corned beef is tender.
Peel carrots, potatoes, turnips, parsnips, and onions.
Cut vegetables into bite-sized pieces.
Add vegetables to the kettle, about 1/2 hour before the corned beef is done.
If the kettle is large enough, add cabbage at the same time as you add the vegetables.
If the kettle is not big enough, you can boil the cabbage separately.
A Few Irish Blessings and Sayings
Irish blessings and sayings will brighten up anyone’s day. Give these sayings out liberally to family, friends, and co-workers.
Top of the mornin’ to you…..(and the rest of the day to ‘me self!)
May the wind at your back not be from the cabbage and corned beef that you eat today!
May the hand of a friend always be near you.
May the road rise up to meet you. And, may the wind be always at your back.
May your blessings far outnumber the shamrocks that grow, and may trouble avoid you wherever you go.
Household Cleaning Tip
There’s a quick and easy way to clean up your kitty litter box. Line the litter box with a plastic garbage bag. Then, fill it with kitty litter. When it is time to change it, simply lift up the bag, tie it off, and dispose of the litter in the trash.
More About Today
This Day in History – Indeed, many other important events occurred on this date.
Famous Birthdays – Did you ever wonder what famous people share your birth date? If so, then find out now!
Ecards Send a free Ecard for just about any calendar holiday, occasion, observance, or event. Undoubtedly, it’s fun for both the sender and the recipient.
We hope you enjoy this corned beef and cabbage recipe. So, please tell your friends about us.
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