1. Carry tons of sunscreen. In fact, NEVER leave home without it! And not the SPF 20 stuff. I mean the water proof, SPF 80 Sport stuff. Get used to frequent assistance with applications as well.
2. Work on your memorization skills. Irish families are known to be extremely large. With marriage, I not only gained a wonderful Father, Mother, Brother, and Sister-In-Law, but I also acquired 2 amazing Grandparents, 25 Aunts and Uncles, 32 Cousins, and 4 Second Cousins. Lots of names and birthdays to remember.
3. Learn to love corned beef. And better yet, learn to make it. When we’re lucky enough to get a weeknight dinner invite to Grandma and Grandpa Moylan’s, Corned Beef and cabbage with potatoes, & carrots are likely on the menu. You know you’ve hit the jackpot when Grandma Phyllis pulls out a batch of her famous Irish soda bread as well!
Moylan’s Corned Beef and Cabbage Recipe
(Preparing this corned beef and cabbage recipe is more of a method than a recipe. While it takes a long time to cook, it’s totally hands-off).
Prep time: 10 minutes
Cook time: 5.5 hours
- Packaged Corned Beef Brisket (2, 2.5 lb cuts fed 8 adults)
- 3 22oz bottles Moylan’s Tipperary Pale Ale (more, if you’d like a glass with your dinner as well!)
- 1 Head of green cabbage, cut into 8 large wedges
- 10 red potatoes
- 1 lb bag of baby carrots
Remove Corned Beef Brisket from package and rinse. Place brisket in a dutch oven or heavy bottomed pot and cover with Moylan’s Tipperary Pale Ale, add water if needed to cover brisket. Add seasoning packet that comes in packaged corned beef, and bring to a boil. Reduce heat and simmer for 5 hours.
Remove brisket from pot and let stand on cutting board -fat side up- for at least 30 min. Bring beer back up to a boil and add potatoes- cook for 15 minutes, then add carrots. Cook for another 10 minutes, then add cabbage and cook till all veggies are tender and cooked through.
After meat has rest, trim fat from the top of brisket and carve.
Serve your warm corned beef and cabbage with potatoes and carrots. Grandpa prefers his with a little bit of Coleman’s Mustard. BEWARE – this stuff’s got some kick!
(Not the best presentation, but honestly after 5 hours of cooking, I was waaay more interested in eating!)
And Grandma Phyllis made her Irish Soda Bread! YEEESSSSS!!!!
HAPPY ST. PATRICKS DAY!!