My Nan has this same quote hanging on a plaque in her kitchen and it's always made me chuckle. Growing up we always celebrated St. Patty's day with the traditional corned beef & cabbage dinner. It's the only time of the year that we have it and I have the best memories of sitting down together as a family and enjoying this Irish tradition.
I've never thought to look up how corned beef is actually made (isn't if funny the things you eat that you don't even question how it got that color or taste?!) but it turns out it is a beef brisket soaked in a brine for a few days with curing salts and spices. Who knew?! My timeline was a little off to undertake that new frontier of curing beef but I've got it on my curing bucket list now. Have no fear--I've got two substitute recipes that will make your St. Patrick's day feast special with a nod to our friends in green.
Irish Beef Stew via Simply Recipes
I think this looks delicious and the perfect dish for this last cold snap of weather we are having in March. Using our grass-fed, tender stew meat slowly simmered in broth made with Guinness, your family & guests will feel lucky to have you as the cook in the kitchen on Saturday!
Roast Pork with Cabbage and Potatoes via Upstate Ramblings
I think my favorite part of the traditional corned beef dish is the cabbage and potatoes so I LOVE this alternative recipe using a pork loin roast. You can even sub some Irish beer instead of the broth for a little more festive flavor.
What are you planning on cooking up for St. Patrick's day?! If you aren't into corned beef or just want to try something different this year, I hope these give you some inspiration and you visit our Market to pick up your grass fed beef or pasture pork cut to make a new tradition this weekend! Give us a heads up and we can go ahead and thaw out your selection for pick up on Saturday morning so you are all ready to cook up a storm!
May the luck of the Irish be with you!
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