Laura’s Favorite St. Patrick’s Day Recipes

Corned Beef and Cabbage
2-3 pounds of corned beef
24 ounces ale
2 carrots, cut into chunks
12 small red potatoes
4 onions, quartered
1 teaspoon dry mustard
1 large sprig thyme (optional)
1 head cabbage, quartered
Place the beef in a large pot with the ale, carrots, potatoes, onions, mustard and thyme (if using). Add just enough cold water to cover. Bring to a boil and simmer gently 1-1/2 to 2 hours. Halfway through, check the vegetables: when they are tender, remove them and set aside. Add the cabbage quarters and cook until tender, about 15 to 30 minutes. When the meat is tender, return all vegetables to the pot and reheat. Serve the meat in slices, surrounded by the vegetables and broth.

Bubble and Squeek
1 small onion
1 head of cabbage, shredded
bacon drippings
2 cups mashed potatoes
Chop a small onion, and brown the chopped onion in a few tablespoons of bacon dripping When the onion is brown, scatter shredded cabbage over it in the pan. Dump about two cups of mashed potato over the cabbage. Use a fork to mix it all up and mash it down into a sort of flat cake. When the bottom of the cake is brown and starts to crust, flip it carefully with a spatula, and cook it til brown on the other side. Carve up into wedges and serve .