I’m so excited to share St. Patrick’s Day traditions in our home. I miss having all my daughters and their families nearby, but I know they are still carrying on at least some of our St. Patrick’s Day traditions to this day. There is something about having our kids and grandkids wake up in the morning on this very fun holiday and see the look in their eyes when they see all the green stuff. It’s magical, and I find so much joy at that very moment!! I wish I could say that these items are colored with natural foods, no, I use green food coloring and lots of it.
There are so few holidays when we use food coloring and I go all out for the holidays and love every minute of it. As I write this post I can still picture the meals I fixed over the years on this very special holiday. Mark doesn’t care for corned beef and cabbage, but I grew up on it, so it works for me. I learned very quickly after I purchased my first pressure cooker how tender you can make that tough piece of corned beef meat. Oh, baby, this recipe rocks!
St. Patrick’s Day Traditions
Corned Beef and Cabbage
- 3 pounds Corned beef with seasonings included
- Cabbage-washed and sliced as desired
- Carrots-washed and sliced amount desired
- Potatoes-washed and cut into pieces desired
- Onions-peeled and sliced
- Water to cover corned beef
- ***Mustard and 1/4 cup brown sugar for the last 20-30 minutes to brown the meat shown below.
Remove the outer plastic package the meat comes packaged in and place the meat in the slow cooker with the seasoning and small amount of juice from the bag. Completely cover the meat with water. I set my slow cooker for ten hours on LOW. I set the slow cooker the night before. The following morning, I add the cabbage, carrots, potatoes, onions. I set the slow cooker to cook another 6 hours on HIGH. You will add more water if needed.
Here is an awesome trick that makes the corned beef look and tastes fabulous. Heat your oven to 350 degrees and place just the corned beef on a greased shallow pan FAT side up. Lather the fat with mustard and sprinkle with 1/4 cup brown sugar. Bake 20-30 minutes until the brown sugar looks crispy. Serve immediately with vegetables.
PRESSURE Cooker Recipe:
*same ingredients as above*
Add your corned beef to your pressure cooker with the juices from the packaging plus one cup of water. Cook on high for 90 minutes and check for tenderness. If it's still too tough, pressure an additional 30 minutes. Add the cabbage and vegetables of choice and pressure another 15 minutes. Remove the meat from the pan and do the same as above to give the meat a yummy texture and flavor.
Heat your oven to 350 degrees and place just the corned beef on a greased shallow pan FAT side up. Lather the fat with mustard and sprinkle with 1/4 cup brown sugar. Bake 20-30 minutes until the brown sugar looks crispy. Serve immediately with vegetables.
St. Patrick’s Day Green Bread
- 4 Cups Warm Milk
- 8 Tsp. SAF Instant Yeast
- 4 Eggs
- 1/2 Cup Oil (I use olive oil)
- 3 Tsp. Sea Salt
- 1 Cup Sugar
- 1 Cup Warm Water
- 13-14 Cups White Flour
- 1 Ounce Food Coloring (Green for St. Patrick’s Day)
I start with a Bosch Mixer, although you could make this in a bowl. I put the yeast, warm water, salt, oil, and sugar in the bowl. I then add the eggs and lightly mix it in the Bosch so the eggs do not “cook.” This is where I add the food coloring. Then I add the warm milk and flour slowly. I continue to add flour until the bread dough pulls away from the sides of the Bosch bowl. I knead for about 7-8 minutes. I place the dough in a greased bowl and cover with plastic wrap. I let the dough rise until double the original size. I punch down the dough and make into loaves and place these in greased pans (I make seven-1-pound loaves). I let it rise once again (using the same plastic wrap) until it doubles and then I bake them at 350 degrees for 27 minutes. I lightly butter the tops of each loaf after baking and remove from the pans.
I like to use different colors of food coloring for different holidays. It takes a whole bottle (1 ounce) of green food coloring for this recipe. ***You can cut the bread into circles, that's really fun. You can also make French Toast with green bread, I love it!
Green Finger Jello
- 2 6-ounce boxes Jello Gelatin (choose any flavor of gelatin you want)
- 3 cups water
- 1/2 cup sugar
- 5 1-ounce packages Knox Original Unflavored Gelatin
- 2-1/2 cups cool water
Boil the Jello, sugar, and water (3 cups) stirring constantly. Dissolve the Knox Unflavored Gelatin by stirring in the cool water (2-1/2 cups) and set aside.
After boiling the lime Jello, combine it with the Knox Unflavored Gelatin mixture and pour into a greased (spray with vegetable oil) 9-inch by 13-inch pan. Set in the refrigerator until it sets up and is ready to cut into cubes, or use cookie cutters.
Green St. Patrick’s Day Traditions
Green Milk, milk with green food coloring
Green orange juice, add green food coloring
Green pancakes, pancakes with green food coloring
Green waffles, waffles with green food coloring
Mashed potatoes with green food coloring
Green gelatin cut into Shamrocks
Pancakes, 1/2-dollar size (gold coins)
Cold cereal with green milk
Green breadsticks (bread dough with green food coloring)
Please share your St. Patrick’s Day traditions with me, I would love to hear what you do, enjoy. Thanks again for being prepared for the unexpected.
My favorite things:
St. Patrick’s Day: AdobeStock_103485383 by Tierney
Corned Beef: AdobeStock_79368053 by Brent Hofacker