Read by Michael Flamel

As Saint Patrick’s Day approached last year, my wife Gail and I were eagerly preparing for our annual celebration. Ever since we moved to Plymouth we’ve been fortunate to be surrounded by neighbors with deep Irish American roots. Whether we were hosting the party ourselves or attending one of our neighbor’s gatherings, Saint Patrick’s Day has always been a highlight on our calendar.

It’s funny how life works sometimes. Despite never really considering ourselves particularly Irish, a bit of ancestry research revealed that both Gail and I were about 30% Irish—a delightful surprise that added an extra layer of significance to our Saint Patrick’s Day festivities.

Last year, the honor of hosting the party fell upon us, and we were determined to make it a memorable one. Alongside the traditional Irish soda bread and imported beverages, we decided to whip up a hearty batch of garden-fresh corned beef and cabbage—a dish that perfectly encapsulates the fusion of Irish heritage and American tradition.

Here’s the recipe we used to feed our guests, ensuring everyone had their fill of delicious comfort food:

Garden-fresh corned beef and cabbage

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Savor the comforting taste of Garden-fresh Corned Beef and Cabbage. Start by searing the corned beef until browned, then transfer to a slow cooker with onion, garlic, bay leaves, and peppercorns. Pour in Guinness beer and beef broth, cover, and let it cook on low for 6-8 hours. About an hour before serving, add carrots and potatoes, and in the final 30 minutes, nestle in cabbage wedges. Slice the tender beef against the grain and arrange with the vegetables, garnishing with fresh parsley for a hearty, flavorful dish. Enjoy this classic, slow-cooked delight!

• Author: Don Nicholas
• Prep Time: 15 minutes
• Cook Time: 6-8 hours
• Total Time: 8 hours15 minutes
• Yield: 6-8 servings 1x
• Category: Entrees
• Cuisine: Irish

Ingredients

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• 4 pounds corned beef brisket
• 1 head cabbage, cored and cut into wedges
• 6 carrots, peeled and cut into chunks
• 6 potatoes, peeled and quartered
• 1 onion, sliced
• 4 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon whole black peppercorns
• 1 bottle Guinness beer
• 4 cups beef broth
• Salt and pepper, to taste
• Fresh parsley, for garnish

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Instructions

1. Rinse the corned beef under cold water and pat it dry with paper towels.
2. In a large skillet over medium-high heat, sear the corned beef on all sides until browned. Transfer the beef to the slow cooker.
3. Add the seared corned beef to the slow cooker along with the onion, garlic, bay leaves, and peppercorns.
4. Pour the Guinness beer and beef broth over the ingredients in the slow cooker.
5. Cover and cook on low heat for 6-8 hours, until the beef is tender.
6. About 60 minutes before serving, add the carrots and potatoes to the slow cooker.
7. In the last 30 minutes of cooking, add the cabbage wedges to the slow cooker.
8. Once done, remove the corned beef from the slow cooker and slice it thinly against the grain.
9. Arrange the sliced beef and vegetables on a serving platter, garnishing with fresh parsley.

Notes

Serving Suggestions

Serve the corned beef and cabbage hot, accompanied by slices of Irish soda bread.

Offer traditional condiments such as mustard and horseradish for extra flavor.

Pair the meal with a pint of Guinness or your favorite Irish stout for an authentic Irish experience.

Don’t forget to raise a toast to friendship, heritage, and the luck of the Irish!

With our bellies full and our hearts warm, our Saint Patrick’s Day celebration was a resounding success. As we cleaned up after the festivities, Gail and I couldn’t help but feel grateful for the wonderful community we’ve found in our Irish American neighbors—and for the opportunity to honor our shared heritage in such a deliciously festive way. Here’s to many more Saint Patrick’s Day celebrations filled with good food, good company, and plenty of Irish cheer! ❖