By Chef Glenn Morel

A Christmas ham, Turkey and the fixins’, a New Year’s good luck meal, and the St. Patrick’s Day corned beef and cabbage all have something in common. Meals we only eat once a year out of nostalgia and not even listed on the menus of any restaurants for the most part. So here are a couple of ways to at least dress up this year’s St. Patrick’s Day meal that might inspire you and your diners to try it any other day of the year.

St. Patrick’s Day Corned Beef and Cabbage: A Less Traditional Recipe

St. Patrick’s Day is not only a celebration of Irish culture but also an opportunity to indulge in one of its most beloved dishes: corned beef and cabbage. This hearty meal is a staple on March 17th and is both delicious and easy to prepare. Here’s a simple recipe to bring the spirit of Ireland to your table. The best part is…you get to use your lazy crock pot.

Ingredients

– Corned Beef brisket – They typically come in 3-4 pound packages (with a spice packet that I add peppercorns to and crush with a mortar and pestle)

– 1 medium onion, quartered

– 4 cloves garlic, minced – which I add halfway into the cooking process for more garlic flavor.

– Taters are often used, however, for this arrangement I’d serve them as a side.

~ Carrots, peeled into thin strips. (don’t put these in too early…ya kinda want only to blanch them.)

– 1 small green cabbage, NOT cut into wedges. Cut the bottom off and place it bottom first into the crock pot.

– Water or beef stock

– Salt and Black pepper (to taste)

Instructions

1. Prepare the Corned Beef: Place the corned beef brisket in a large crock pot or Dutch oven. Add enough water or stock to cover the meat, and include the now crushed spice packet that usually comes with the brisket.
2. Add Aromatics: Add the quartered onion and minced garlic to the pot. Bring the water to a boil over medium-high heat, then reduce the heat to a simmer. Cover and cook for about 2.5 to 12 hours, or until the meat is tender. (You think I’m kidding)
3. Add mostly whole cabbage and vegetables: Once the corned beef is cooked, add the carrot strips to the pot. Allow the mixture to simmer for about 20 minutes. Don’t overcook your cabbage! We’re making sandwich wraps. [see photo]
4. Lay out two or three cabbage leaves and insert the goodies. You’re making an Irish burrito.
5. Sit back and enjoy your homemade corned beef and cabbage wrap with a pint of your favorite Irish beer or a cup of traditionally brewed tea!

This variation on this hearty dish not only serves as a comforting meal but also brings a taste of Ireland right into your home. Perfect for celebrating St. Patrick’s Day AND a work lunch. Corned beef and cabbage rolls are sure to please family and friends alike. Enjoy this play on tradition and the joy of togetherness it brings!

IF you don’t like the roll option, try my cabbage bowl option.

About the Author: Glenn Morel is a producer turned chef. His website is www.ifihadachef.com. With experience in restaurants from Florida to Manhattan, he specializes in bringing his clients their very own personal chef for any special event. In addition to private parties of 12 (or more-or-less), he also offers catering for small and large groups. Chef Glenn works with you to create a customized menu and first-class event.  He brings culinary professionals with him that dress appropriately and are experienced in handling food. They are also often trained mixologists and fine dining servers.