St. Patrick's Day is celebrated on March 17, the saint's religious feast day and the anniversary of his death in the fifth century. The Irish have observed this day as a religious holiday for over 1,000 years. On St. Patrick's Day, which falls during the Christian season of Lent, Irish families would traditionally attend church in the morning and celebrate in the afternoon. Lenten prohibitions against the consumption of meat were waived and people would dance, drink and feast--on the traditional meal of Irish bacon and cabbage. Horseradish sauce is perfect for a meal of corned beef and cabbage.
Ingredient
3-pound corned beef brisket, in brine
15 cups water
2 teaspoons black peppercorns
4 whole allspice berries
2 whole cloves
2 bay leaves
3 cups beef broth
1 medium clove garlic, minced
1 onion, cut in 6 to 8 wedges
1/2 head green cabbage, cut into 8 thick wedges
7 potatoes, halved
2 carrots
Salt and black pepper
Directions
1. Rinse corned beef with cold water, and pat dry.
2. In a large pot with a cover, brown corned beef well on all sides over high heat.
3. Add the water to the beef.
4. Add the onion, garlic, bay leaf, cloves, allspice and pepper to the pot; bring pot to a boil and skim off any foam; cover pot and simmer for 3 hours.
5. Add carrots - potatoes - cabbage to the pot; cover the pot and continue for 20 minutes or until meat and vegetables are tender.
6. Remove meat and vegetables to warm serving platter, leaving the cooking liquid in the pot.
7. Boil the cooking liquid and cook until the amount of liquid is reduced by half.
8. Slice the corned beef; serve with the vegetables and the sauce on the side.
Ingredients
1 cup mayonnaise
1 cup sour cream
1/3 cup jarred grated horseradish (with liquid)
1 tsp grated lemon zest
2 tsp kosher salt
Freshly ground black pepper
Directions
In a small bowl, mix together the mayonnaise, sour cream, horseradish, lemon zest, salt and pepper. Refrigerate the horseradish sauce for at least an hour before serving.