Happy St Patricks Day! I love entertaining and finding an excuse to celebrate and today I celebrated St Patricks Day a day early.
I also got to celebrate using my pressure cooker for the first real time! It’s pretty intimidating putting it all in there, hoping you have it right and then hearing it whistle and sputter.
It sounded like it was about ready to explode the whole time but I didn’t peak and after an hour my corned beef and cabbage was looking good and tender (normally takes hours, so the pressure cooker was a success!). I finished off rubbing it in brown sugar and roasting in the oven so it got crystallized and sweet.
I added mashed potatoes made with sour cream, milk, russet potatoes and butter to the meal and it was delicious! (See recipe below)
My cousin Danielle and her husband Corey came and my sister and her roommate Becca. In between dinner we played Balderdash and then Danielle brought a yummy cheesecake. All in all it was a great and delicious night!
Btw, according to Wikipedia St Patrick’s Day is a day of feasting to commemorate the arrival of Christianity into Ireland. What better way to celebrate then by feasting with friends on Sunday.
Life is good and I hope you all have a wonderful day and week.
Top of the morning!
Pressure Cooker Corned Beef and Cabbage
3 lb corned beef brisket
1 large green cabbage
1 bag baby carrots (or 3 carrots peeled and diced)
2 apples diced
1 onion chopped
1 packet of pork rub seasoning (I used this brown sugar rub I got in my Tyler Florence fancy box. It is for pork but worked great with the corned beef)
brown sugar and agave for roasting
Put apple, cabbage, carrots, onion in bottom of pressure cooker.
Cover beef with spice mix on all sides, put on top of veggies. Add water until just gets to the bottom of the beef.
Put pressure cooker on high for about 10 minutes and then turn to low (for me it was a level 4 on the stove).
Let cook on low for an hour and 15 more minutes.
Then take meat out and rub with brown sugar and drizzle on some agave. Put in 400 degree oven for 15 minutes until brown sugar is crystalized and bubbly (don’t let it burn!)
Make sure to cut it against the grain and as thinly as possible to keep it from being tough.
Serve veggies and meat.
8 russet potatoes peeled and diced
1 cup sour cream
1/2 stick of butter
1/4 cup of milk
salt and pepper
Cook potatoes till tender then mash adding milk, butter and sour cream to taste. If I’m going to splurge and eat potatoes I make them really good but it’s up to you.
The downside to using the pressure cooker is that it is too watery to create any kind of gravy but the sour cream in the mashed potatoes made them flavorful enough on their own. You could also add garlic if you wanted.
So, that was my fun night. What did you guys do this weekend? Anything fun? And don’t worry. I will be wearing green on the actual holiday. In fact, check out the youtube channel because I will be opening a very special My Ireland Box in honor of the day. So fun!