Synonymous with American St. Patrick’s day celebrations, corned beef and cabbage is the perfect hearty meal for a chilly mid-March night. Though this slow cooker version can be done in 4 to 4 1/2 hours on high, the brisket cooks best low and slow. If you’re looking to venture outside the spice packet, try out the homemade blend on this corned beef brisket.
Add onion, carrots, celery and potatoes to bowl of your crock pot. Place corned beef on top and season generously with salt, pepper, and pickling spices. Scatter thyme and bay leaves over meat and fill slow cooker bowl with water until it is almost completely covering the meat.
Cook on low for 9 to 10 hours, or on high for 4 to 4 1/2 hours, until meat is tender. Add cabbage to crock pot and cook on high for 45 minutes to 1 hour more until cabbage is tender and cooked through. Remove meat and vegetables from slow cooker, slice and serve.
Pot o’ Gold Chocolate Guinness Cupcakes
When it comes to St. Patrick’s Day cupcakes I instantly think of Guinness cupcakes. This cupcake idea comes with a festive surprise inside to wow anyone who takes a bite.
By Alissa and Elise McGeehan Source: Better Homes and Gardens
¾ cup special dark cocoa powder (such as Hershey’s)
1 tablespoon instant coffee granules
1 ½ cups granulated sugar
½ cup packed brown sugar
2 teaspoons vanilla
¾ cup sour cream
1 ½ cups butter, softened
5 cups powdered sugar
6 tablespoons Irish cream liqueur or caramel-flavor coffee creamer
⅓ cup butterscotch-caramel sauce (such as Mrs. Richardson’s)
½ cup assorted green and/or gold sprinkles
Step 1 – Preheat oven to 350°F. Line twenty-four 2 1/2-inch muffin cups with cupcake liners. In a large bowl whisk together flour, baking soda, baking powder, and 3/4 teaspoon salt.
Step 2 – Melt the 1 cup butter in a saucepan over medium-low. Once melted, remove from heat and stir in Guinness, cocoa powder, instant coffee, and granulated sugar. Continue stirring until smooth.
Step 3 – In the bowl of an electric mixer combine brown sugar and 1 teaspoon of the vanilla. Add melted butter mixture and beat on medium-low until cooled. Reduce to low. Add eggs one at a time, beating after each addition until eggs are incorporated.
Step 4 – With mixer on medium, add flour mixture alternately with sour cream, beating until combined and scraping down the sides of the bowl as necessary. Divide batter evenly among muffin cups. (They will be nearly full.)
Step 5 – Bake 18 to 20 minutes or until a toothpick inserted in the centers comes out clean. Let cool in pans 5 minutes; remove to wire rack. Let cool.
Step 6 – For frosting: In the bowl of an electric mixer beat the softened butter on medium-high until creamy. Reduce speed; add powdered sugar, liqueur, caramel sauce, and the remaining 1 teaspoon vanilla. Increase speed to medium-high; beat until frosting is smooth and fluffy.
Step 7 – Push the large end of a large pastry tip into center of each cupcake, twist to remove a plug of cupcake; set plugs aside. Fill each cupcake with approximately 1 teaspoon of the sprinkles. Trim off half the cupcake plugs and place in holes to seal in sprinkles. Pipe or frost cupcakes. Makes 24 cupcakes.
Happy St. Patrick’s Day tomorrow! See ya then… Tell me how your day goes!
Don’t forget to look for that pot o’ gold under the rainbow!
In honor of my sister, Sally, who always dressed to the hilt for every holiday, I bought a sparkling shamrock necklace today. Happy St. Pat’s Day, Sis!!
My necklace has a sparkling light – – – Sally would love this! She’s in a nursing home in Pennsylvania, and like all nursing homes in the USA now, they are on “lock down” for their own safety. Coronavirus is keeping a lot of folks away from the corned beef and cabbage fun they usually enjoy with family and friends on this day. I hope the Masonic Home serves it for her dinner.
Happy St. Patrick’s Day, dear friends. I hope your day is a blessed one – even if you are quarantined and unable to get out. Just let the leprechauns come to you!