Make It A Meal!

St. Patrick’s Day is coming up fast! Get ready to celebrate with some traditional Irish meals!  Continue reading “Make It A Meal!”

St. Patrick’s Day Appetizers - Family, Friends & Food with Jayne

Happy St. Patrick’s Day!

A few years ago, I tried Corned Beef and Cabbage for the first time and found a new comfort food. The combination of Cabbage, Carrots and Corned Beef was fantastic. This year I thought why not try some appetizers for those St. Patrick’s Day parties. Continue reading “St. Patrick’s Day Appetizers”

Weekly Ad Recipe – Corned Beef & Cabbage

Weekly Ad Recipe - Corned Beef and Cabbage

It wasn’t until last year that I decided to try Corn Beef for the first time. I heard so many comments from my friends that they look forward to having this on St. Patrick’s Day, so I decided why not? It is a very easy recipe to make and to my surprise it was wonderful. I love the different flavors that this roast has. Adding the carrots and cabbage makes this a very hearty recipe during our cold winter months. Enjoy….I did, and will again this year on St. Patrick’s Day!

Coborn’s Inc. Meat and Seafood Merchandiser

Corned Beef & Cabbage
Serves: 6
  • 3 Lbs. Corned Beef Brisket with Spice Packet
  • 10 Small Red Potatoes
  • 5 Carrots, peeled and julienned
  • 1 Large Head Cabbage, cut into small wedges
  1. Place corned beef in large pot or dutch oven and cover with water.
  2. Add the spice packet that came with the corned beef.
  3. Cover pot and bring to a boil.
  4. Reduce to a simmer.
  5. Simmer approx. 50 minutes per pound or until tender.
  6. Add whole potatoes and julienned carrots, cook until the vegetables are almost tender.
  7. Add cabbage and cook for 15 minutes.
  8. Remove meat and let rest for 15 minutes.
  9. Place vegetables in a bowl and cover.
  10. Add as much broth (cooking liquid reserved in the dutch oven or large pot) as you want.
  11. Slice meat across the grain and serve hot.
Suggested Wine Pairing Josh Cellars Legacy Red


Weekly Ad Recipe – Slow Cooker Corned Beef & Vegetables

Coborn's Blog: Slow Cooker Corned Beef & Vegetables

Slow Cooker Corned Beef & Vegetables

I made this last year and served it on St. Patrick’s Day for our meal and everyone just loved it. It is so easy to make just throw it in the slow cooker and by the end of the day it is ready to serve. I will be celebrating St. Patrick’s Day this year with this recipe again because it was such a hit and the meat was so tender. The only thing that I changed on this recipe was that I didn’t have frozen whole onions on hand but I did have a fresh onion so I just chopped it up and mixed it in with the vegetables and it worked perfect.

Suggested Beer Pairing: Killian’s Irish Stout

For your St. Patrick’s Day meal why not an Irish style stout. The Killian’s Irish Stout is a great choice because it has a delicious roasted malt bitterness that will provide an excellent counterpoint to the salty tenderness of the corned beef. The Killian’s Stout is also a nice choice because it is not the heavy, almost overwhelming quality often associated with Irish Stout. That means you can have more than one if you’d like!

Slow Cooker Corned Beef & Vegetables
Serves: 10
  • 8 Medium New Potatoes, cut in half
  • 2 Cups Baby Cut Carrots
  • 1 Cup Frozen Small Whole Onions, thawed
  • 3-3.5 Lbs. Corned Beef Brisket
  • ⅛ tsp. Pepper
  • ½ Cup Water
  • 1 T. Worcestershire Sauce
  • 1 T. Cornstarch
  • 2 T. Cold Water
  1. Mix potatoes, carrots and onions in a 4-6 quart slow cooker.
  2. Thoroughly rinse corned beef; discard seasoning packet.
  3. Place beef on vegetables; sprinkle with pepper.
  4. Mix ½ cup water and the Worcestershire sauce; pour over beef.
  5. Cover and cook on low setting 8-9 hours until vegetables are tender and beef reaches an internal temperature of 145°F.
  6. Remove beef and vegetables from slow cooker; cover to keep warm.
  7. Pour juices from slow cooker into 1 quart saucepan; heat to boiling.
  8. Mix cornstarch and cold water until smooth; stir into juices.
  9. Cook, stirring constantly, until sauce has thickened.
  10. Serve with beef and vegetables.


How to Cook Corned Beef

Corned Beef Recipe
Corned Beef

Corned Beef and Cabbage for St. Patrick’s Day

As we get closer to St. Patrick’s Day we’re all probably thinking about Corned Beef and Cabbage. This delicious meal of true comfort food is a wonderful way to celebrate March 17 (and beyond)!

Corned beef gets its name from the process of preserving the meat in a salty brine. The term “corn” refers to the large, coarse grains of salt used for the curing process. In the days before refrigeration, corning was a key way to store meat. We enjoy corned beef this time of year because it was traditionally served with the first spring cabbage – and break any fasts during Lent on Easter. Continue reading “How to Cook Corned Beef”