I’m a big fan of tradition. On St. Patrick’s day, we eat corned beef and cabbage because it’s tradition. This is the one time of year our corned beef does not come out of a can in the form of hash. It is the only time of year we willingly eat cooked cabbage. We do this because its a well-known Irish tradition. Only it’s not. We tell stories St. Patrick driving all the snakes out of Ireland. Only he didn’t. Thank you History Channel for popping my little green bubble.
One of the great things about starting a family is the beginning of new traditions. Last year, I created a life altering sandwich that would dethrone the more widely accepted (non) traditional fare.
- 3 lbs corned beef brisket
- 2 bottles of Irish Stout (Guinness)
- 1 small head of cabbage
- 1/2 cup baby carrots
- Coleslaw dressing (Hidden Valley)
- Course ground mustard
- 1 pkg. sandwich rolls (I prefer white hard rolls)
- Preheat your oven to 325 F. Drain the corned beef and place in a 9"x13' casserole dish. Pour beer over top. You will want the corned beef to be completely submerged. Cover with foil and cook for 2 1/2 hours or until the meet pulls apart with a fork. If you are doing this in a slow cooker it's 8-10 hours on low depending on your machine. Pull the meat from the juices and let it rest.
- Cut the cabbage in half. You will only need 1/2 for this recipe. Slice the into 1/2" sections or small enough to fit through your food processor. Use the slicing blade and process the cabbage. Switch to the grater blade and process 1/2 cup of carrots. Place both in a bowl and dress. I use roughly 3/4 cup but if you like it saucy, go for it.
- Slice open your rolls and do a light coating of mustard. Slice corned beef. I do 1 to 2 slices of corned beef/sandwich and roughly 1/4 cup of coleslaw. My husband usually does a double stack. To each his own. Enjoy!
Happy St. Patrick’s Day Everyone!