Thursday, March 19, 2009

A Proper Mathews St. Patties Day Meal

Sorry Nat, I had to break the vegetarian thing because I had beef on the 17th! As Nat explained, it has been tradition in my family for many years to make the following: corned beef, cabbage, carrots, red potatoes in some format, and mint chocolate cookie cake. I have included some photos as well as basic instructions below. My new married family got to enjoy it this year!

Corned Beef


1 corned beef brisket
2 smashed garlic cloves
2-3 large containers of beef or vegetable broth
1 Guinness

In large crock pot, add corned beef, beer, and garlic. Add beef or vegetable broth until roast is fully covered. Cook on the lowest setting (mine had 10 hours as low) all day. When side dished are prepared, remove from crock pot, assemble on platter, and shred with two forks. Remove fatty layer as necessary.



1/2 head of cabbage sliced into thin wedges
3 slices smoked apple wood bacon, cut into small pieces
1/4 cup finely chopped onion
2 T water
1 T apple cider vinegar
1 pinch white sugar
salt and pepper to taste

Fry bacon in large skillet (with sides) until crispy, remove and place on a paper towel. Add onions and cook until translucent. Add cabbage, water, sugar, salt and pepper. Cook on medium heat about 15 minutes. Prior to serving, toss with vinegar and bacon pieces.

Roasted Carrots

6 large carrots, cut in half lengthwise and quartered
zest of 1 lemon
1 t lemon juice
1 t honey
1 T chopped fresh tarragon
1/8 cup olive oil
salt and pepper to taste

Whisk together all ingredients except carrots. Toss carrots into liquid mixture. Pour into Pyrex baking dish. Bake in 400 degree oven about 25 minutes until roasted and tender to a fork.

Mashed Potatoes

6 small red potatoes, quartered, with skins on
3 T butter
1/2 cup warm milk
1/2 cup light sour cream
1/4 cup finely chopped fresh chives
salt and pepper to taste

Cook potatoes in salted boiling water about 25 minutes until fork tender. Drain. Add butter. Mash with potato masher until fluffy. Add warm milk, sour cream, and chives. Whip until desired consistency is achieved. Add more or less liquid depending on desired fluffiness.

Chocolate Mint Cookie Cake

1 pint whipping cream
5 T powdered sugar
1 t vanilla
1/2 t peppermint extract
1 box of Nabisco Famous Chocolate Wafers

Put whipping cream and a metal or glass bowl in the freezer for 15 minutes, remove. Whip with small electric mixer until cream starts to form. Slowly add sugar, vanilla, and peppermint extract. Taste and add more sugar or mint if necessary. Continue to whip until it is firm, but be careful to not let it turn into butter. With a spatula, add whipped cream on top of 1 wafer cookie. Stack and assemble cookies until it will balance on its side. Continue adding cookies until entire box is used. Use remaining whipped cream to cover the outside of the cookie stack. Cover with plastic wrap and chill at least 8 hours. Remove from refrigerator 10 minutes prior to serving. Slice at an angle. Enjoy!


  1. PS- I found a way more beautiful version of our cake!

  2. where's your mustard? That's integral!

  3. I waited until after I took the pic to keep it semi-pretty looking...but of course..much mustard was enjoyed with that plate!