What do you think when you hear the term luck? A four-leaf clover, the color green, lucky charms, a rainbow with a pot of gold or the controversial meaning of this word? All those symbols definitely come to mind but I can’t help to think of the meaning of this term which I tend to use loosely without considering what it means to others. There are those that use the term luck as a way of referring to the things that happen without one’s control and then there are those that use the term to indicate a positive or negative result based on an action. I am not an expert on the topic but I have to agree that luck is something that we build as we go. It is the result of our actions and we cannot blame it on others or destiny. Sometimes we question why things happen and even thou it might be hard to exactly pin point the why, if you try to trace it back, it always ends up connected to a previous decision, move or action. And here is where it gets complicated, so I won’t get too deep on this complex subject but at least I want to bring up the fact that you are about to receive the Luck of the Irish and it would not have happened if you didn’t decide to check this post out. So why is this your lucky day you may ask? Well, I am going to share a clever way of eating your ole corned beef, cabbage and potatoes combo which means no more of having the old same old.
On March 17th many celebrate the Irish holiday of Saint Patrick’s day. While I am not Irish I do enjoy celebrating any holiday through food. It is well known that a staple Saint Patrick’s day meal it is a plate of corned beef, potatoes and cabbage. Mr. B and I love it but I am honestly getting tired of expecting the same from this meal. So I decided to turn my luck around and play with a new recipe. Here is a recipe that combines your traditional Irish meal but with flavors and presentation completely different than what you’d expect.
How to make the perfect baked potato:
1) Take a starchy baking potato such as the Russet, after washed and dry, deeply pierce each potato with a fork as this will allow steam to escape while it bakes.
2) Rub the outside with olive oil and generously sprinkle with salt.
3) Fold and cover well all sides with aluminum foil.
4) Bake at 425 degrees F. for 60 minutes until fork tender.
Now that you have your perfectly baked potato it is time to slather it in your favorite topping. Below I share with you a recipe for Beer Braised Corned Beef and Cabbage which is a perfect baked potato topping to celebrate Saint Patrick’s day.
It all starts with chopping cabbage and corned beef into small pieces.
Saute the corned beef and cabbage with olive oil, brown sugar and beer to braise.
Once the beer has reduced, cabbage is caramelized, sweet and tender then you are ready to pour over the perfectly baked potato.
Beer Braised Corned Beef and Cabbage
½ tablespoon olive oil
½ pound cooked corned beef
½ pound cabbage
1 tablespoon brown sugar
1 cup dark beer of your choice
Heat olive oil in a skillet over medium high heat.
Sautee corned beef and cabbage constantly stirring.
Add brown sugar and add salt and pepper to taste.
Stir well and add beer. Cover and let it simmer for about 10 minutes.
Uncover, and let most of the liquid to be absorbed.
Once the beer has reduced, cabbage is caramelized and tender then you are ready to pour over the perfectly baked potato.