I know St. Patty’s is in our past but the Corned Beef and Cabbage meal us JP Crows feasted on was definitely worth sharing.  Even if you’re not feeling this meal in its entirety, try just cooking the corned beef to use in morning hash or tasty sandwiches such as the reuben!

Corned Beef and cabbage is thought to be a poor man’s meal, but that is not the case if you’re buying your cut of meat at whole foods.  Luckily we had all the other ingredients on hand so it wasn’t too bad splurging on a nice cut of beef.  At the meat counter Mo and I were somehow coerced into buying the biggest slab of corned beef they had to offer.  We had to hurry home to start cooking the 6 pounds of beef so we wouldn’t be eating our meal at midnight.

The weather in the Boston area was beautiful on St Patty’s day so we all took advantage of the much needed sunshine by drinking beers and listening to tunes  on the back porch while the corned beef boiled away.  The hardest part to this meal was peeling the pearl onions, besides that this was one of the easiest dinners I’ve made to feed a crowd of about 10.  We followed this recipe and used cabbage, carrots, pearl onions and potatoes as our vegetables.  As if 6 pounds of beef and a mountain of root vegetables weren’t enough food, we made a side of braised turnips and a giant green salad.

Mo Taking out the Beef

The corned beef came out delicious- i was excited to see that it was a normal beef color and not that bright pink shade common among the cuts that are pre-packaged and jacked up with preservatives.

Matt loading up on veggies

After polishing off all the beef and root veggies we found ourselves entering a food coma.  To fight off our feelings of lethargy, we mixed up some whiskey and baileys shooters which gave us much needed energy and filled the void of not making a dessert.