Irish You Could Taste This

PhotobucketFor our New Year’s Resolution, Allan and I sworn off red meat and we have been eating more vegetarian dishes.  About a month into the New Year and our commitment to a healthier lifestyle, Allan’s gallbladder and my high cholesterol would force us to limit our diet and menu selections even more.


Then on Tuesday, Allan underwent the knife laser to have his gall bladder removed just in time for St. Patrick’s Day and a traditional Irish dinner: Corned Beef with Red Potatoes and Cabbage.  There went our New Year’s Resolution, along with my cholesterol and our vegetarian diet.


Oh well.  We can always start over and go back to tofu tomorrow.



Corned Beef with Red Potatoes and Cabbage

(Modified Food Network Recipe)



1 (3-pound) corned beef brisket (uncooked), in brine with seasoning packet included

12 cups cold water

2 bay leaves

20 black peppercorns

1 tsp crushed red pepper flakes

1/2 large head green cabbage (about 2 pounds), cut into 8 thick wedges

1 ½ lbs small red potatoes, quartered

Freshly ground black pepper


Preheat the oven to 300 degrees F.


Place the corned beef in a colander in the sink and rinse well under cold running water.


Place the corned beef in a large Dutch oven with a tight-fitting lid. Add the water, bay leaves, peppercorns, red pepper flakes and seasoning packet. Bring to a boil, uncovered, and skim off any scum that rises to the surface. Cover and transfer pan to the oven, and braise until very tender (about 6 hours).


Transfer the corned beef to a cutting board and cover tightly with foil to keep warm. Add the cabbage and potatoes to the cooking liquid and bring to a boil. Lower the heat and simmer until the vegetables are tender (about 20 minutes).


Using a slotted spoon, transfer the cabbage and potatoes to a large bowl. Slice the corned beef across the grain of the meat into thin slices. To serve, lay the slices over the cabbage and surround it with the potatoes. Top it all with fresh ground pepper.


Now link up and see what If I Could Escape and Gone Bananas are serving for this week’s Friday Food Fight.



*Also submitted at*


PhotoStory Friday


From start to finish, Denise is Run DMT, a Tampa Bay marathon mom on the run trying to maintain an easy pace through it all between races and raising three beautiful, brilliant children (ages 13, 9, 4). In 2007, I discovered a passion for running and in February 2015, I completed my tenth marathon, however, I continue to train for a variety of races and triathlons. In my spare time, I founded Tampa Bay Bloggers, a hyperlocal blogging network.

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  1. Hazel says:

    Oh my yumminess! It’s 12.37 P.M. here and I haven’t eaten anything since morning. This is the perfect albeit torture lol! food for me :-) Happy St. Patty’s Day, Denise.

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