I’m not Irish, but I do enjoy a delicious Irish dinner on St. Patrick’s Day. Growing up in the Midwest, I’m used to eating warm hearty meals comprised of meat, potatoes and vegetables. My figure is proof of my love for this kind of food. Corned beef with cabbage, potatoes and vegetables, and Irish Stew made with lamb or beef are two of my favorite, belly warming meals that I love to make on St. Patrick’s Day (or any day for that matter). Give these three easy crock pot recipes a try with some rye bread and a pint of Irish beer next St. Patrick’s Day.
Corned Beef Supper
What you need:
•3-4 lb corned beef brisket with spice pack
•8 carrots, peeled and cut into 1-2 inch pieces
•6 medium potatoes cut into bite size pieces
•1 large onion cut into wedges
•5 cups water
What you do:
Combine potatoes, carrots and onion in a 4-6 quart crock-pot; mix well. Add brisket on top of vegetables in pot. Add water and spice pack. Cook, covered, on low setting for 8-10 hours, or until meat and vegetables are tender.
Crock Pot Corned Beef and Cabbage
What you need:
•3-4 lb corned beef brisket (with spice pack)
•4 large carrots, sliced in 2 inch pieces
•1 large onion, chopped
•2 celery ribs, sliced
•1 small head of cabbage cut in wedges
•3 T cider vinegar
•2 T brown sugar
•11/2 c water
What you do:
Add carrots, celery, onions and water to a 6 quart crock-pot. Place brisket on top of vegetables. In a small bowl, combine spice pack, brown sugar and cider vinegar. Pour mixture over corned beef. Place cabbage on top of corned beef. Cook, covered, for 8 hours on low. Serve with rye bread and butter.
Slow Cooker Irish Stew
What you need:
•1 lb lamb or beef stew meat cut in bite sized pieces
•2 large potatoes, peeled and cut in eighths
•1 medium turnip, diced
•3 carrots, cut in 1 inch pieces
•3 ribs of celery, sliced
•1 medium onion, chopped
•1/4 c flour
•2 t beef bouillon granules
•3 c water
•1 bay leaf
•1/2 t dried basil
•1/4 t dried oregano
•1/8 t black pepper
What you do:
Place potatoes, onion, celery, carrots, turnip, bay leaf, water and bouillon in bottom of crock-pot and mix.
Place flour on a shallow plate. Dredge lamb or beef through the flour until well coated. Place beef on top of veggies in crock-pot. Drizzle remaining flour over the meat. Add oregano, basil and black pepper. Cook, covered, for 8 hours on low. Serve with warm bread of choice and butter.
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