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Monday, March 12, 2012

MMM Monday! - Week 3

Corned Beef and Cabbage & Yorkshire Pudding

I used to think I was half Irish, half Italian.  But no...that would be my Mom.  My Dad is English and Scottish, so that would make me a quarter of each. My husband is very Irish with a side of German which makes our daughter a wee more Irish than her Mommy.  LUCKY GIRL!  

We celebrated half of our honeymoon with a 9 day golf tour in Ireland and I am certain I felt more Irish after that trip than ever before.  The scenery was breathtaking, the people so sweet; I know I certainly loved having Guinness for breakfast.

Traditional Irish food is not the most exciting or fancy fare.  It consists mostly of fish, potatoes and beef without a lot of extras.  But when it's done right, it can be delicious.

In honor of St. Patrick's Day next weekend, I would like to share two very traditional Irish recipes - Corned Beef & Cabbage (crock pot style) and Yorkshire Pudding.  In case you aren't familiar, Yorkshire Pudding isn't pudding at all but a delicious, fluffy roll to accompany your corned beef and cabbage.

Corned Beef and Cabbage

2.5 - 3.0 Lbs. Organic Corned Beef Brisket, with spice packet or spice marinade, cut in half
4 Medium Organic Red Potatoes, washed and quartered
1 Medium Organic White Onion, peeled and cut into wedges
7 -8 Medium Organic Whole Carrots, peeled and cut into 1.5 inch pieces
1 Small Organic Head of Cabbage, washed and cut into wedges
2 Cups Water
3 Organic Garlic Cloves, peeled and minced finely
2 Organic Dried Bay Leaves
2 Tablespoons Organic Apple Cider Vinegar
2 Tablespoons Organic Agave Nectar
1 Teaspoon Organic Ground Black Pepper
8 Oz. Guinness


  • Place potatoes, onion, carrots garlic in the bottom of a large crock pot
  • In a medium mixing bowl, combine water, apple cider vinegar, agave nectar, bay leaf, pepper and contents of seasoning packet; pour over vegetables

  • Top contents in crock pot with corned beef halves and cabbage

  • Pour Guinness over meat

  • Cover and cook on low for 8 - 9 hours or until meat easily pulls apart and vegetables are cooked through

  • Drain excess liquid just prior to serving, enjoy!

Yorkshire Pudding


3 Large Organic Eggs
1 Cup Organic Milk
1 Cup Organic White Unbleached Flour
3 Tablespoons Organic Unsalted Butter, softened

  • Preheat oven to 375 degrees
  • In a small mixing bowl, whip together eggs and milk for 3 - 5 minutes

  • Fold in flour, stir with a spoon to combine

  • Cut butter evenly into the bottom of a cupcake tin (12 count)
  • Place in oven for 3 minutes to melt
  • Spoon liquid evenly on top of melted butter in the cups
  • Bake for 5 minutes, reduce heat to 350 and continue baking for 25 minutes or until rolls are puffy and brown, enjoy!

Linking up MMM Monday! with Yeah Write again this week; don't forget to go back tomorrow and vote for your favorite five!

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