The Luck Of The Irish

The luck of the Irish…yes, that must be it. I have been so lucky and rewarded with awards by so many of my fellow bloggers. It is like I have discovered the “pot of gold at the end of the rainbow”.

I was awarded the Red Education Shoe Award by Linda at Savoring Every Bite while I was on a road trip to Florida.  Linda and I have a lot in common. She lives in south Florida where my husband and I lived for years and we love a lot of the same restaurants in the area. Linda has a wonderful blog and will give you inspiration for cooking Italian dishes and so much more. Wait until you bake one of her biscotti cookie recipes. You will be so happy if you stop by her delicious site.

I was also awarded not one… but four awards by Eva at Kitchen Inspirations. Eva has a blog where she invites you into her Craftsman style kitchen where she cooks fast and easy food. But she isn’t intimidated by a more complicated recipe. Please stop by her blog and enjoy. Eva was so gracious to give me the Stylish Blogger, Kreativ Blogger, Sunshine Award and the Irresistibly Sweet Blogger Award. Thank you Eva, four times over.

I look forward to passing these awards onto fellow bloggers in the future. But in the meantime, I have decided to give you a little of my Irish luck. I believe in eating black eyed peas on new years day for good luck  and I also eat corned beef and cabbage on St. Patrick’s Day. Call me silly if you want, but a girl can always hope she is lucky enough to find the pot of gold at the end of the rainbow. I still believe in the “luck of the Irish”.

Since I was given an award, I’ll give back with my recipe for corned beef and cabbage, served alongside colcannon. I hope you have the “luck of the Irish” because on St. Patrick’s Day…everyone is a little bit Irish.

Beer Braised Corned Beef, Cabbage And Colcannon

Beer Braised Corned Beef And Cabbage

  • 3 lb. corned beef
  • 1 onion, sliced
  • 1 can beef broth
  • 1 bottle of your favorite dark beer
  • 1 carrot, cut in chunks
  • 4 or more garlic cloves
  • 1 Tbsp. pickling spices
  • 1/4 tsp. black peppercorns
  • 10 juniper berries
  • 1/4 tsp. ground cloves
  • 1/4 tsp. cayenne
  • 1/4 tsp. allspice
  • 1 tsp. balsamic vinegar

Additional ingredients to add later in the braising can be to your liking. I like

  • 1 head of cabbage cut into quarters, carrots, parsnips, potatoes, onions

*    An important note I would like to make is that corned beef can be very salty. To avoid having the corned beef end up too salty, I would suggest taking the meat out of its packaging, washing it well, and then soaking the meat for a minimum of an hour and up to 24 hours, changing the water several times if possible.

Preheat the oven to 325 degrees.

After soaking the corned beef in water, dry throughly and then season with pepper on both sides. Put in a hot skillet, fat side down, and sear until brown. Turn and sear on the other side until browned and then set aside.

Add the onions to the skillet (add a little oil if necessary), and sauté until translucent. Place the onions in a large roasting pan and top with the corned beef, fat side up.

Deglaze the skillet with the beef broth, scraping up the browned bits. Add the beer, spices, garlic and vinegar. Pour over the brisket. Cover with foil and place in the oven and bake for approximately four hours, basting occasionally, until tender.

Add the additional vegetables to the broth, return to the oven and cook until vegetables are cooked through to your liking.

I don’t know why but I find that corned beef takes a little longer to cook than regular braised brisket when cooked in the same way. Give yourself a little extra time just to be sure that the corned beef is tender before plating.


This not a recipe but my interpretation of a classic Irish dish. Add to it as you wish. One thing I know is that you will enjoy it no matter how it is prepared as we all seem to really love potatoes.

Take one wedge of your cooked cabbage (see above) and chop. Place a little butter in a hot skillet, add the cabbage and sauté for a couple of minutes. Add some green onion, and sauté for a minute. Remove and set aside. Boil cubed potatoes until tender. Drain, add butter, cream, salt and pepper. Mash until desired consistency, add reserved cabbage and mix. When serving, make a well in the center and add a nice pat of butter.

This is not a fancy or pretty plate of food as it tends to be varying shades of brown. But…if you look at this meal as I do, you will be thinking of the lush green fields of Ireland, maybe with a four leaf clover or two to bring you good luck.

Happy St. Patrick’s Day

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I travel the back roads of the world, sharing great food and interesting places and enjoyable pastimes.

98 thoughts on “The Luck Of The Irish

    1. Hi Chris, Thank you for your compliment. This is the perfect weekend meal. Saturday the main meal and corned beef sandwiches on Sunday.

  1. We are having this for sure this weekend, Johns mother makes it every St paddy’s day.. my own mother used to dye our milk green on that saints day.. morning karen.. c

  2. We do the black eyed peas as well, and I already have a corned beef brisket ready to go for tomorrow 🙂 What are these days without a little food tradition anyway? Thanks for stopping by. I look forward to more of your posts.

    1. Hi Caprice, Thank you for stopping by for a visit and your comment. It’s nice to keep food traditions alive. We tend to eat certain meals once a year and that seems to keep them special.

  3. Happy St Paddy’s day to you too. Have never made colcannon – but when one of my following friends asked me for a good recipe I had to look a crockery book – that I got as a farewell present from one of my neighbors in Belfast and the recipe was spot on – I was informed. Great Irish dish you have done here. For me corned beef comes on a tin .. that has a century as best before date. This look like fresh meat to me ????

    1. Hi Viveka, Thank you for your comment. My mother used to use the corned beef that came in a can to make sandwiches. I always like to buy fresh meat and braise my own. Colcannon is delicious…pan sautéing the cabbage in butter really adds to the flavor.

      1. Karen, is’t called corned beef even as fresh meat ????
        It looks like it’s what we call it over here – oxbringa (ox-chest) – it’s really the chest muscle on an ox.

      2. Yes Viveka, it is the same thing. It is fresh meat that has been put in a salt and spice brine before cooking. Sorry about any confusion.

  4. I am glad that I found your blog and the timing is perfect – the recipe above, with slight variations, will grace my table tomorrow…..I will use a bottle of my home brewed Imperial Stout….should be tasty. Thanks

  5. Lovely food, nice tradition. As a Southerner who can’t imagine New Year’s Day without Hoppin’ John, I love it that you made this wonderful Irish food for St Paddy’s Day. I was thinking of Irish Cream Brownies…

    1. Hi Victoria, Thank you for your compliment. Certain meals have so much tradition behind them that i find it impossible not to prepare them. Irish Cream brownies sound good…I got a bottle as a hostess gift that would be perfect.

    1. Thank you, Sara. I hope you have a great weekend. Perhaps you can have this meal at an Irish pub this year. As you say, there is always next year to prepare it yourself.

  6. Congratulations on your awards and happy St. Pattys day to you. I can picture myself on a patch of 4 leave clovers eating your dinner with some lovely ale’s and a big rainbow from end to end.

  7. Congratulations on all the awards! Wow…you are loved and appreciated : ). I don’t think I have had cornbeef and cabbage since I was a kid–mom would make it once in a while. I don’t remember being a fan…but your picture looks great! ~~Bliss

    1. Hi Bliss, Thank you so much for your kind words. You know, I used to feel the same way. I think our mothers sometimes overcooked meats and vegetables…I know my mother did.

  8. Congratulations on your many awards. (Eva is no slouch in the awards department either so she knows what she’s nominating.) A nice hearty meal for the occasion.

  9. We wouldn’t eat corned beef as a main meal over here at all, more so as a cold meat. We’ll be having bacon, pototoes, cabbage and parsley sauce for dinner tomorrow 🙂 – the traditional bacon and cabbage is still a firm favourite with my hubby and kids

    1. Hi Lorna, Thank you for stopping by and your comment. I know…corned beef and cabbage seems to be and Irish American tradition and that everyone in Ireland eats a meal like what you preparing. Even our bacon is cut totally different here. Have a great St. Patrick’s Day.

    1. I know…I have done a lot of meat dishes lately. The next one is going to be seafood. I just couldn’t resist putting my corned beef recipe on the blog. Happy St. Patrick’s Day.

  10. Karen, thanks for sharing good luck, but its more to that for receiving all those awards! Your food and travel posts are always the best!! I like the tip on the rinsing of the corned beef and will keep that in mind when I make mine next. Seems like we all get a little Irish on St. Patty’s Day!! Have a wonderful weekend!!

    1. Thank you Linda, for your kind words and thank you again for the award…it means a lot to me. I really think rinsing and soaking the corned beef in several changes of water helps it from being too salty. It’s like soaking salt cod to remove the salt. Have a great weekend as well.

  11. My husband loves corned beef with cabbage and potato. I also cook the beef with beer! Your colcannon recipe looks better than the usual mashed potato so I’ll give it a try next time. I didn’t realise that corned beef was often eaten on St Patrick’s Day- probably as it is not widely celebrated here. Enjoy the day and congratulations on your awards.

    1. Thank you Jenny, for your compliment. Corned beef and cabbage for St. Patrick’s Day is an Irish American tradition and one that I enjoy eating. I think you will enjoy the colcannon. Have a nice weekend.

  12. Colcannon, interesting, I’d never heard of that before, but it sounds pretty good. I love finding new ways to prepare potatoes. And though it might not be the best looking dish, it’s meat and potatoes, and you can’t go wrong with that!

  13. Congrats on all the awards :). You most certainly deserve each and every one of them :). And can I say how good your beer braised corned beef looks? WOW. I’ve made corned beef plenty of times but never beer braised.. I will have to try that.

  14. Oh my gosh. You will find this funny: I just put up a post on colcannon too! We must be surfing the same food wavelength!

    Congrats on the awards! I would say not solely luck though, you earned it by being a great writer and a great cook!

    1. Thank you Daisy, for your very gracious comment. I’m very appreciative of awards presented by fellow bloggers. We are on the same food wavelength…don’t you just love colcannon.

  15. Congratulations dear Karen. This is another beautiful and delicious recipe. Thank you. Have a nice weekend and Happy St.Patrick Day, with my love, nia

    1. Hi Larry, Thanks but I think that turn around is fair play. You always have something good cooking at your home. Happy St. Patrick’s Day!

  16. Beer? Of course! Between the dark beer & the balsamic, I bet this is one flavorful dish & broth. I’m just finishing off the last of my boiled dinner but, the next time, I’ll be adding some beer to the pot. It sounds too good to pass up. 🙂

  17. I spent a year in hostel at high school and corned beef was despised. Now I crave it. I have never attempted making my own but might have to since it is difficult to buy pre-made ones here.

    1. Hi Three-Cookies, Thank you for stopping by for a visit and your nice comment. Homemade corned beef is delicious but I do understand that it is hard to do in some parts of our world.

  18. We are in Vegas right now, Karen, and St. Paddy’s is everywhere! Like I’ve never previously experienced! I’m sure to have some pictures to share. I really like the sound of your colcannon recipe! Why don’t I eat that more often! Enjoy as many special celebrations this weekend as you can handle! Debra

    1. Hi Debra, I’m sure that you will have a great time in Vegas celebrating St. Patrick’s Day. The city does everything in such a big way and I’m sure it will be fun. I’m looking forward to the photos.

  19. May the luck of the Irish bless you tomorrow! This dish looks delicious and I want to congrats you on all of your awards, you have earned each one many times over! Happy St Patty’s Day!

  20. Happy St. Patrick’s Day Karen from Dublin, Ireland. Thanks for helping the world think of us over here. It’s nice to be in the green spotlight on one day a year, at least.

  21. Congratulations on your awards. They really are well-deserved. And thank youfor that glorious meal. I hope you have a great weekend. Blessings…Mary

  22. Thank you kindly Karen. I do enjoy reading your blog, particularly when you travel and take us along. BTW we did join the Kimpton as you suggested and our first stay in NYC will have some freebees such as something from the mini bar, free wifi and such! A very clever suggestion.
    Didn’t Greg just make Colcannon? What a small world, literally! Happy St. Paddy’s Day to you too!

    1. Hi Eva, Thank you again for the awards…very kind of you to enjoy my blog as much as you do. I hope others take the time to join hotel programs. You will end up saving money, have a nice room and many other benefits. Yes, Greg made colcannon also. Whereas corned beef is an Irish American tradition, colcannon is very much an Irish tradition. I love it…you can use cabbage or other greens when preparing it. Happy St. Patrick’s Day.

  23. Congratulations for the awards! You totally deserve them and much more!
    Thank you for giving us a bit of your Irish luck! I must cook “lucky” dishes more often.
    Both corned beef with cabbage and colcannon sound deliciously Irish (even though I have a very vague idea of what Irish cuisine means…). I have never had corned beef, but this one looks 100 times better than something taken out of a can.

    1. Thank you very much Sissi. I must say that it was a very pleasant surprise. I have had canned corned beef in sandwiches. Prepared like this…it is much more tender and not dry at all. You are right 100 times better than canned.

    1. Hi Lori, Thank you so much for your nice compliment. I think you have a nice recipe from your great auntie. The two recipes can be combined to create a delicious recipe. I think that is what is so nice about our blogworld…we inspire each other. Thank you for stopping by.

  24. Hi Karen – corned beef has a terrible reputation in England. People assume it’s this revolting stuff in cans which is usually employed in the creation of bad packed lunch sandwiches for young children by money-saving mothers. It wasn’t until a few years ago that I actually learned what corned beef actually, more usually, is. It’s so delicious actually – I’m happy to have learned this these days – your dish looks wonderful, I’m really jealous of such a great looking plate of food!

    1. Hi Charles, Thank you for your nice compliment. I have found it so interesting hearing from all of my European readers that corned beef seems to be only mentioned as being canned. My mother used to make us sandwiches when I was young with canned corned beef mixed with mayonnaise, mustard and a little onion. A lovely piece of corned beef (which is a brined piece of beef brisket) slowly braised in the oven with a rich broth laced with spices is so different and so good. I wish each and every one of you who have only had canned corned beef could sit at my table to share in this traditional meal that I make once a year.

  25. What a lovely meal! I made colcannon recently and then turned it into croquettes with some shredded cheese tossed in, dipped them in egg and then panko and fried them. Sacrilegious, I know, but a fried potato is always good 🙂

    1. Hi Maureen, Thank you for stopping by and your nice compliment. Fried potato cakes is one of my favorite ways of using left over potatoes.

  26. Happy St. Patrick’s Day to you too Karen!
    Is so so late, you can probably use this comment for next year… I’m sorry.
    I loved your recipe and I hope that some of that luck sticks to me 😉

    1. Thank you Giovanna, It is never too late for a lovely comment from you. Thank you so much for always stopping by and your nice comments. You deserve all the luck in the world and if stopping by my blog gives it to you then it makes me ever so happy.

  27. Oh man that looks good! And living practically at ground zero for the Irish in America (Boston area) I eat lots of corned beef and cabbage! But as I commented on your previous brisket post – this was the first year I bought a fresh piece of beef brisket and “corned it myself” – no rinsing, no soaking – just “marinading aka corning” for 24 hours. It was tasty, easy and delicious.
    One year in the past, I used a pressure cooker to make the corned beef and it was delicious, but I had only rinsed it and not soaked it and it was a bit salty. so lesson learned.

    1. Carol, brining your own brisket is definitely the best way to go. Wonderful that you did it and I’m sure it was delicious. Good for you!

      1. Thanks! basically you could just “marinade” a fresh brisket in your recipe above, for a day and get the same effect!! that is really all I did and I didn’t even have the fancy juniper berries on hand!

      2. I’ll make my own corned beef next year like you suggest. I don’t think of juniper berries as fancy. I can buy them in the bulk department at the market. I only buy a dozen or so at a time and they don’t cost much at all. I like to use them when I cook sauerkraut, corned beef, and other pork dishes.

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