2 TB vinegar
1 tsp. celery seeds
1 tsp. mustard seeds
3 large potatoes, peeled cooked and diced
2 tsp. sugar
2 cups cabbage, finely shredded
1 can (12 oz.) corned beef, chilled and diced
1/4 cup green onions, thinly sliced
1/4 cup dill pickle, chopped
1 cup mayonnaise or Miracle Whip salad dressing
1/4 cup milk

Combine vinegar, celery seeds and mustard seeds and set aside.

Peel and cook potatoes in enough boiling salted water to cover for
30 to 40 minutes or until done. Drain, cool and dice.

While potatoes are still warm, drizzle with the vinegar, seed mixture.

Sprinkle with sugar and 1/2 teaspoon of salt. Chill.

Before serving add cabbage, corned beef, onion, and pickle to potatoes.

Combine mayonnaise, milk, and 1/2 teaspoon salt.

Pour mayonnaise mixture over corned beef mixture and toss lightly.

Serves: 6 to 8.

Corn Beef and Cabbage Recipe for St Pats Day

4 slices bacon
4 tablespoons butter
1 head green cabbage, coarsely chopped
Salt and freshly ground pepper, to taste
1 can corned beef

Cook the bacon in large pot over medium heat until almost crisp. Remove
the bacon from the pot and set aside. Melt the butter in the pot with
the bacon grease. Add the cabbage, stirring well to coat the cabbage in
fat. Add about 1/3 cup water, and salt and pepper, to taste. Cover pot
with a lid, and cook over medium heat for about 10-15 minutes.
Meanwhile, chop the bacon into small pieces.
Remove the lid from the pot, and scatter chunks of corned beef and
chopped bacon over top of the cabbage. Cover and cook until desired
doneness. I personally like a little bit of crunch left to the cabbage.

Tip: Cabbage is one of those vegetables that naturally contains water in
its leaves. Begin by adding just a small amount of water. As cabbage
cooks, if it needs more liquid, then add more water.

Horseradish Sauce:
1/2 pint whipping cream
2 tablespoons mayonnaise
2-4 tablespoons prepared horseradish
(Whip cream until it stand in peaks. Fold in mayonnaise
and horseradish.)

Put beef in a large pot and cover with cold water. Bring to
a boil with the lid off the pot. Add thyme, parsley and onion.
Turn to simmer and cook for 3 hours. Skim fat from top as it
rises. Add cabbage, potatoes, and carrots. Simmer for 20-30
minutes until cabbage is cooked. Remove the meat and cut into
pieces. Place on center of a large platter. Strain the cabbage
and season it heavily with black pepper. Surround the beef with
the cabbage, carrots and potatoes. Serve with horseradish sauce.

St. Patrick’s Day Quotes

Corned Beef Recipes links on MSNBC – All the colors of the rainblog