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St. Paddy’s Day Dinner Revisited: Glazed Corned Beef, Sauteed Cabbage and Colcannon
Posted By Susan On March 13, 2009 @ 11:53 am In Bacon,Beef and Veal,Celebrations,Ethnic,Holiday Dishes,Holidays,Meat,Recipes,Rice and Potatoes,Vegetables | 54 Comments
Whether you just stepped off a boat from Dublin or don’t have an ounce or Irish blood in you, you’ll most likely be doing some kind of celebrating when St. Patrick’s Day  rolls around next week. I’m not much into the whole green beer thing, but I must confess that this Italian girl loves a good corned beef and cabbage feast. But, as you probably already know, I can rarely leave a good thing be. So, I’ve put together a tricked out version of the original for you adventurous souls out there.
It all starts with the slow cooker. I gathered together all of the ingredients for a traditional corned beef and cabbage dinner and prepared it in my crock pot. After that, I separated the components and made three separate dishes with them. My corned beef was baked with a delicious apricot-spicy mustard glaze. With some of the cabbage, onion and potatoes, I made Colcannon augmented by the judicious use of some nice, thick bacon. Then, I used the rest of the cabbage and sauteed it with onion, cider vinegar and yes, MORE BACON!
Just look at these beautiful little cabbages! Aren’t they gorgeous? These beauties came out of the last harvest from my Uncle Sal’s  garden. They were the tenderest, sweetest cabbages I’d ever tasted. Cooking with them was definitely a bittersweet  experience, but I think he would have approved of the end result.
The great thing about this dinner is that most of the ingredients are already cooked in the slow cooker once, so preparing the individual dishes hardly takes any time at all. You can even do it all in advance and refrigerate until you’re ready to make the individual recipes. Also, you can cook all of the bacon for the Cabbage Saute and the Colcannon at once and divide it for each dish, like I did.
Please don’t let the quality of my photographs deter you from trying any of these recipes. In the first place, mashed potatoes and cabbage are not the most photogenic foods around. In the second place, that corned beef turned out so incredibly tender, that it just fell apart as I tried to slice it. In the third place, I had to work reeeeeallllly fast because my hungry natives were getting restless! All three of these dishes were absolutely scrumptious!
Apricot-Mustard Glazed Corned Beef
For the Glaze:
Place the onion and potatoes in a 5-qt. slow cooker. Combine broth, water, garlic, bay leaf, sugar, vinegar, and contents of spice packet; pour over vegetables. Top with brisket and cabbage. Cover and cook on low for 8-9 hours or until meat and vegetables are tender.
Preheat oven to 350 deg. F.
Carefully remove corned beef from the slow cooker and place in a shallow roasting pan.
Mix all glaze ingredients together in a bowl. Pour over corned beef. Bake 30-40 minutes, until glaze is nice and bubbly.
Remove corned beef to a platter, slice on the diagonal and serve.
Place bacon in a large skillet and cook over medium high heat until evenly browned. Place on a plate lined with paper towels and cut up into small pieces. Set aside.
In about 2 tablespoons of the reserved bacon drippings, (Save the rest for later.), saute the onion until very soft. Add cabbage and the rest of the ingredients and saute until liquid is absorbed and all is heated through.
Place potatoes in a large bowl. Smash them up a bit and set aside.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside. In the reserved drippings, saute onion until very soft. Add the cabbage for the last few minutes and continue to saute so that the cabbage absorbs some bacon flavor.
Mix the half and half into the potatoes and season with salt and pepper. Fold in the bacon, cabbage, and onions, then transfer the mixture to a large serving bowl. Make a well in the center, and top with butter.
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URL to article: http://stickygooeycreamychewy.com/2009/03/13/st-paddys-day-dinner-revisited-glazed-corned-beef-and-lots-of-bacon/
URLs in this post:
 St. Patrick’s Day: http://en.wikipedia.org/wiki/St._Patrick%27s_Day
 Uncle Sal’s: http://stickygooeycreamychewy.blogspot.com/2008/12/dear-santa-all-i-want-for-christmas-are.html
 bittersweet: http://stickygooeycreamychewy.blogspot.com/2008/12/sad-news.html
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