Better Homes and Gardens
probably said it best when they said, "Even
though it's not a national holiday, St. Patrick's
Day provides a happy excuse for friends to gather."
Or, then there was that one St.
Patty's Day when I said something like, "Blargh?
Ack bwah blaggada!" At the time I thought
it was a particularly pithy bon mot,
but friends later informed me that I was screaming
at a fire hydrant. Ah well.
One of my fondest St. Patty's
Day evenings was spent with friends and comrades
at (sniff) Spider
Kelly's, a bar we loved all those many moons
ago. We walked in on St. Patrick's Day evening
and were welcomed with the inviting, comforting
aromas that can only be produced by a crockpot
of corned beef and cabbage. How it cut through
the bar's telltale stench of 25 cent Meister
Brau drafts, unfiltered smokes and "other
substances" is beyond me.
Having spent the previous night
on the air at our college radio station
under the influence of a present from a guy
named "Cool Breeze" it was
one of those rare instances where I wasn't screaming
at a fire hydrant on St. Patty's Day. Friends
and I kicked back, ate heaping plates of corned
beef and cabbage, and tossed down a few Meister
Braus as the evening wore on.
Here's a classic recipe for an
Irish-style Corned Beef Dinner from the pages
of 1969's Better Homes and Gardens Holiday
Corned-beef Dinner, Irish Style
- 3 to 4 pounds, corned-beef
- 2 onions, sliced
- 2 cloves garlic, minced
- 6 whole cloves
- 2 bay leaves
- 6 small to medium potatoes,
- 6 small carrots, pared
- 1 medium head cabbage, cut
in 6 wedges
Place corned beef in Dutch oven
and barely cover with hot water; add onion,
garlic, cloves, and bay leaves. Cover and simmer
(do not boil) 1 hour per pound of meat, or till
fork tender. Remove meat from liquid; add potatoes
and carrots. Cover; bring to boiling and cook
10 miuntes. Then add cabbage wedges; continue
cooking 20 minutes longer or till vegetables
To carve corned beef, cut at slight
angle across the grain, making thin slices.
Spice glaze: If you like, glaze
the corned beef while vegetables cook. Spread
fat side of meat lightly with prepared mustard.
Then sprinkle with mixture of 1/4 cup brown
sugar and 1/4 teaspoon cloves. Place in shallow
pan. Bake in moderate oven (350 degrees) 15
to 20 minutes or until nicely glazed.