St. Patrick’s Day: “Sláinte!” (Health!/Cheers!)
St. Patrick’s Day Celebrations
Quote for Today: May the luck of the Irish be with you!
St. Patrick’s Day is March 17 with celebrations in Irish Pubs and restaurants across the United States. Many cities are promoting everything green from dyeing rivers and fountains to parades honoring the Irish.
Savannah’s historic district rates as a top St. Paddy Day celebration destination. There’s always the possibility that you may find a shamrock on River Street. It’s worth the search in this quaint southern city.
History of Saint Patrick
Saint Patrick was born in 387 CE and grew up on the border of Scotland and England. At sixteen years old, he was taken to Ireland as a slave. He escaped when God spoke to him and said that a ship was waiting for him two hundred miles away. The ship took him back to his homeland. Later, he returned to Ireland as a missionary and played an important role in converting Irish inhabitants to Christianity. According to legend St. Patrick is credited with driving snakes out of Ireland.
St. Patrick died sometime between 461-493 CE. He is buried in Downpatrick, Ireland. He was never formally canonized, but Christians view him as a saint. There is one common thread across countries in the celebration of St. Patrick’s Day – the imbibing of “hard stuff.” The story goes that on one of the travels of St. Patrick he was served less than a full measure of whiskey by an innkeeper. Seeing an opportunity to teach the value of generosity he informed the innkeeper that a demon fed on his dishonesty in the establishment’s cellar. And, that if he did not change his ways it would eventually be his demise. Fear of demons and decreased profits drove the innkeeper, to be honest in his pours.
Upon his return, the saint and innkeeper returned to the cellar where the demon was emaciated. Patrick banished the demon from the cellar. This initiated the custom “Pota Phadraig” or Patrick’s Pot also known as drowning the shamrock, (whiskey topped with a green clover).
This is my non-traditional Corned Beef and Cabbage recipe for those celebrating at home. Hope you enjoy it. TJ
Non-traditional Corned Beef and Cabbage
A taste of Ireland
- For braising liquid
- 2 cups Chicken Stock
- 1 pkg Sazon Goya Seasoning or any other salty seasoning.
- 1 Tbsp butter
- 2 Tbsp Sambal Oelek
- 3 cloves garlic, minced
- In roasting pan
- 1 head cabbage, quartered
- 1 Bermuda Onion, julienned
- 5 Carrots, peeled and sliced on a bias
- 1 - 2 1/2 lb Brisket
- Bring braising liquid to boil in a sauce pot and simmer 10-15 minutes then allow to cool.
- In a good sized roasting pan, layer cabbage, carrots and onions.
- Lay brisket on bed of vegetables and add seasoning packet if there was one included in the package.
- Pour over cooled braising liquid.
- Cover with a double layer of aluminum foil
- Place in a moderate oven at 350 degrees. Check for tenderness in 2-2 1/2 hours. Bake longer, if necessary.
- If desired, potatoes may be added.
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You may want to check out some Irish Pub Dishes for St. Patrick’s Day here.
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