Our first to submit and share her story at Food Story is from Stephanie, a New Jersey, USA native now living in Maryland. She raised her daughters by cooking and enjoying meals together as a family, especially during the holidays, when they would perfect and indulge in their favorite recipes.
“The corned beef recipe was given to my mother from my dad’s mother. She was an immigrant from Ireland, although I don’t think they really eat that over there. I used to have this every year for my birthday dinner whether I wanted it or not but I honestly didn’t start enjoying it until I started making if for my kids and saw how much they loved it.
My mother taught me how to make it and after numerous times of it not turning out as good as hers, I have now perfected the recipe. We usually share this meal on or around St. Patrick’s Day, but now we seem to have it whenever one of the girls comes home to visit from overseas or college.
It is one of those meals that tastes great anytime. Corned Beef and Cabbage means family to me. It is a meal that as soon as you start it in the morning, you can smell it and all day you are waiting for that delicious bite.”
Corned Beef and Cabbage
- Flat-cut corned beef (as much as you need for the number of people you have)
- As much cheap beer to cover it in the crockpot (usually 2x45oz of Budweiser is enough)
- 1 Onion diced
- 2 Garlic cloves smashed
- A pinch of red crushed pepper flakes
- 2 Bay leaves
- A pinch of mustard seeds
- 2 Whole cloves
- 3-4 Whole peppercorns
- Cut into same size cubes; boil and toss with melted butter and fresh parsley
- Cut in strips for easy eating
- Steam Cabbage until slightly tender. I usually add a few pats of butter to the pot steaming. Then toss with a little melted butter and fresh pepper.
- Add all listed ingredients and put on high in the crockpot early in the morning and cook all day
- Serve with rye bread
Pictured is Stephanie with her mother, Carolyn, and father, Burton, and her two sisters, Robin and Tracy in front of their New Jersey home.