A good thing about St. Patty’s Day, and especially March 18th and on is the surplus of corned beef and the reduced prices after the 17th. I always get one each year and this was no different. In recent years I have been rotissering (and making up words) the corned beef which turns out more like a lunch meat texture than a pot roast if boiled. Served with some roasted cabbage and made a few lunches also.
Tag Archives: corned beef and cabbage
Without an Irish bone in our bodies but a profound love for corned beef we made our own version of corned beef and cabbage for dinner the other night. We made (bread-less) reubens with coleslaw 😉 . Greg used the rotisserie oven to make the corned beef and I made a delicious, sugar free, cole slaw. I started making this coleslaw last summer and I have it down to a science now. It’s really easy to make and you can add whatever veggies or toppings you like. Plus, it makes me think of summer since it is a great condiment to anything grilled. (Grilling season is quickly approaching! 🙂 )
Once the corned beef was ready, Greg sliced it up. We topped it with some sauerkraut and sliced swiss cheese and let the cheese melt until it was nice and gooey.
We had the coleslaw on the side and served it with some Russian dressing on the side to dip.
It was a great meal and we did not spend much time making it at all!