Ahh, St. Patrick's Day! A day to let loose, party and celebrate all things Irish, right? While I haven't done much partying today -- yet -- at least I did down a fairly authentic Irish lunch.

loading...

A few years ago on St. Patrick's Day, my wife and I gathered the ingredients needed to made some Reuben sandwiches. But last year, we found some corned beef brisket on sale and decided to make the traditional Irish meal of corned beef and cabbage. It was so good, we did it again this year, and seeing as I normally get home later on week nights (after I get off the air here at Quick Country), we decided to make this year's St. Patrick's Day meal on Sunday.

There are no doubt several ways to prepare the traditional corned beef and cabbage. The method we used started by coating the corned beef brisket in pepper and seasoning, and then slow roasted in the oven at low heat for a few hours. We then cut a head of cabbage into wedges, browned them on a cast-iron skillet and then roasted them in the oven, over a bottle of our own extra pale ale (although any beer will do). The result was fantastic!

Seeing as we had some leftovers, I had some today before I headed into the station-- well, minus the Guiness, that is. That'll have to wait until AFTER work. Happy St. Patrick's Day!

 

More From Quick Country 96.5