While Saint Patrick’s Day is traditionally celebrated with lamb or pig in Ireland, Irish Americans have been cooking up this more familiar plate for almost 200 years. With corned beef being the neighborhoods flavorful meat, it was easy to splurge on when paired with the inexpensive tastes of their homeland such as potatoes and cabbage. (For more history, check out this Smithsonian article, “Is Corned Beef Really Irish?”)
For years I have been sticking my corned beef and vegetables into a pot or slow cooker which did the trick but left all the flavors, well, bland. This year I took a tip from The Pioneer Woman and slow roasted. It was by far the most savory Saint Patrick’s meal I’ve even made with sweet caramelization on the veggies and the perfect amount of salt on an otherwise tough cut of meat. This combined with a low and slow cooking method left for a brisket that even my toddler could chomp his teeth into! Here’s my newly dubbed favorite Slow Roasted Corned Beef and Cabbage.