We love to celebrate holidays at our house - so this is what we do to celebrate St. Patty's Day (besides wearing green):
We start with a breakfast of Green Eggs and Ham. Naturally, we read the book together and make breakfast with just a little green food coloring. I fry the eggs and Canadian bacon, adding either hash browns, toast or biscuits ( depending on what's on hand).
If one of the fast-food restaurants has a "green milkshake" special, we might go out for one:)
Mostly because I need an excuse to make this dinner (because I like it), we have Corned Beef, Cabbage and Black-eyed peas. Here is my recipe for making it in a pressure cooker.
Corned Beef with all
the Fixings
In the pressure cooker
Corned Beef with all the Fixings In the
pressure cooker
Ingredients:
Corned Beef in a package
Cabbage, one large head of green cabbage
Blackeyed peas, 1 package of dried peas
Optional:
Garlic
Bay leaves
Beer, wine or beef broth
Step One: The Meat
1. A corned beef brisket with the spice packet, choose either a flat or point cut, allowing at least 1/3 lb, or a more generous 1/2 lb, per serving.
2. 3 cloves garlic
3. 2 bay leaves
4. Include the seasoning pkt, or a make a suitable spice blend.
5.16 ounces of a stout or a similar full-flavored beer, or other flavoring liquids such as beef broth or wine with water.
Discard the packing brine and rinse the meat well, trimming off any visible fat. Lay the meat with the fattiest side up on the cooking rack in the bottom of the pressure cooker. Add spices and the flavoring liquid, and enough cold water to cover the meat.
Lock the lid in place. Bring to 15psi over high heat. Immediately reduce the heat to the lowest possible setting to stabilize and maintain that pressure. Cook for 50 minutes. Remove from heat and use the natural release method before opening the lid. A corned beef will have a natural pinkish-red color after cooking. This does not mean it isn't done. Nitrite is used in the curing process and this fixes the pigment in the meat and gives it the distinctive color. Transfer the meat to a cutting board and cover it with foil and a folded towel. lLt it stand for 10 to 15 minutes before slicing. This allows the meat to absorb its natural liquids, and it will continue to cook itself at the same time.
Test for doneness; the meat should be "fork-tender", meaning that a fork goes through it like its soft butter. If you can easily pull up a sliver of meat with a fork, it is a good indication of doneness. The internal temperature should be at least 160°F. If necessary, return to pressure for an additional 10 minutes and repeat the natural release, but do not overcook or your corned beef will be dry and stringy.
Step Two: The Black-eyed peas
Place the peas in the broth from the meat in the pressure cooker and lock the lid in place. Bring to 15psi over high heat, immediately reduce the heat to the lowest possible setting to stabilize and maintain that pressure. Cook 5 minutes. Remove from heat and use the quick or cold water release method before opening the lid. Using a slotted spoon, remove peas from pressure cooker and place in a serving bowl. Keep warm by covering with foil and a towel.
Step Three: The vegetables
While the meat and peas are resting, its time to cook the vegetables. Include at least 1lb of assorted vegetables per serving, increase as you like to add variety, stretch your budget, and for planned leftovers. Choose from a variety of root vegetables like carrots and parsnips, red or white boiling potatoes, turnips, rutabagas, boiling or yellow onions. Cut the pieces to a similar size -- I like hefty 2 inch chunks -- so they cook uniformly.
Use any variety of cabbage cut into thick 2-3 inch wedges, or use Kale or Brussels sprouts instead.
You can also add any type of cut hard winter squash, sweet potatoes, or any other veggies your family likes.
Discard all but 1 cup of the cooking broth. Place the cut root vegetables in a large steamer if you have one. Alternately, just put the cooking rack in the pressure cooker and add the cut root vegetables. If your pressure cooker is large enough, add the cabbage wedges on top of the cut root vegetables. Lock the lid in place. Bring to 15psi over high heat, immediately reduce the heat to the lowest possible setting to stabilize and maintain that pressure. Cook 4 minutes. Remove from heat and use the quick or cold water release method before opening the lid. Using a slotted spoon, remove vegetables from pressure cooker and put the root vegetables and cabbage in serving bowls.
Alternatively, steam the cabbage separately using a second pressure cooker, or wait and cook them after the root vegetables are done. You can also steam cabbage wedges in a covered regular pot in about 15 minutes.
Ingredients:
Corned Beef in a package
Cabbage, one large head of green cabbage
Blackeyed peas, 1 package of dried peas
Optional:
Garlic
Bay leaves
Beer, wine or beef broth
Step One: The Meat
1. A corned beef brisket with the spice packet, choose either a flat or point cut, allowing at least 1/3 lb, or a more generous 1/2 lb, per serving.
2. 3 cloves garlic
3. 2 bay leaves
4. Include the seasoning pkt, or a make a suitable spice blend.
5.16 ounces of a stout or a similar full-flavored beer, or other flavoring liquids such as beef broth or wine with water.
Discard the packing brine and rinse the meat well, trimming off any visible fat. Lay the meat with the fattiest side up on the cooking rack in the bottom of the pressure cooker. Add spices and the flavoring liquid, and enough cold water to cover the meat.
Lock the lid in place. Bring to 15psi over high heat. Immediately reduce the heat to the lowest possible setting to stabilize and maintain that pressure. Cook for 50 minutes. Remove from heat and use the natural release method before opening the lid. A corned beef will have a natural pinkish-red color after cooking. This does not mean it isn't done. Nitrite is used in the curing process and this fixes the pigment in the meat and gives it the distinctive color. Transfer the meat to a cutting board and cover it with foil and a folded towel. lLt it stand for 10 to 15 minutes before slicing. This allows the meat to absorb its natural liquids, and it will continue to cook itself at the same time.
Test for doneness; the meat should be "fork-tender", meaning that a fork goes through it like its soft butter. If you can easily pull up a sliver of meat with a fork, it is a good indication of doneness. The internal temperature should be at least 160°F. If necessary, return to pressure for an additional 10 minutes and repeat the natural release, but do not overcook or your corned beef will be dry and stringy.
Step Two: The Black-eyed peas
Place the peas in the broth from the meat in the pressure cooker and lock the lid in place. Bring to 15psi over high heat, immediately reduce the heat to the lowest possible setting to stabilize and maintain that pressure. Cook 5 minutes. Remove from heat and use the quick or cold water release method before opening the lid. Using a slotted spoon, remove peas from pressure cooker and place in a serving bowl. Keep warm by covering with foil and a towel.
Step Three: The vegetables
While the meat and peas are resting, its time to cook the vegetables. Include at least 1lb of assorted vegetables per serving, increase as you like to add variety, stretch your budget, and for planned leftovers. Choose from a variety of root vegetables like carrots and parsnips, red or white boiling potatoes, turnips, rutabagas, boiling or yellow onions. Cut the pieces to a similar size -- I like hefty 2 inch chunks -- so they cook uniformly.
Use any variety of cabbage cut into thick 2-3 inch wedges, or use Kale or Brussels sprouts instead.
You can also add any type of cut hard winter squash, sweet potatoes, or any other veggies your family likes.
Discard all but 1 cup of the cooking broth. Place the cut root vegetables in a large steamer if you have one. Alternately, just put the cooking rack in the pressure cooker and add the cut root vegetables. If your pressure cooker is large enough, add the cabbage wedges on top of the cut root vegetables. Lock the lid in place. Bring to 15psi over high heat, immediately reduce the heat to the lowest possible setting to stabilize and maintain that pressure. Cook 4 minutes. Remove from heat and use the quick or cold water release method before opening the lid. Using a slotted spoon, remove vegetables from pressure cooker and put the root vegetables and cabbage in serving bowls.
Alternatively, steam the cabbage separately using a second pressure cooker, or wait and cook them after the root vegetables are done. You can also steam cabbage wedges in a covered regular pot in about 15 minutes.
Your meal is ready to serve!
Enjoy your St. Patty's Day!
Do you want a movie to watch after your dinner? Check out Darby O'Gill and the Little People!!
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