I don’t know what it is about St. Patrick’s day but every year I seem to go all out and this year was no different. Last year I came across this recipe for apricot glazed corned beef with sauteed cabbage and colcannon on Sticky Gooey Creamy Chewy a bit late to make it in time but I have been patiently waiting and now it was finally time to try it. I have used apricot glazes in savoury dishes before so I know that they work well and the honey dijon glazed corned beef that I made last year was a great success with its sweet and tangy glaze so I knew that this one would also be great.
This corned beef recipe was a slow cooker version and one of the things that I liked about it was that everything was “pre-cooked” together in the slow cooker and once that was done there was very little effort required to finish everything off. I did run in one problem and that was that I was unable to get a 3 pound corned beef and the 5+ pound corned beef that I ended up with was too big to fit into the slow cooker. After a few minutes of worrying I decided that it was not a problem as I have cooked corned beef on the stove top before and I could simply cut the beef in half and do half in the slow cooker and half on the stove. I also decided to make one a little larger and use the apricot glaze on it and the smaller half I would just save for another dish after it was cooked. I really liked that after placing the beef in the pot you could pretty much just walk away and leave it for a few hours with no effort require.
Both the slow cooker version and the stove top version came out beautifully and the larger one from the slow cooker got glazed up and popped into the oven right away. While it was finishing up I quickly made the colcannon and the sauteed cabbage, neither of which were too much trouble. The corned beef turned out nice and tender and although I think I prefer the honey dijon glaze, the apricot glaze was definitely a keeper! I served the corned beef with some extra apricot glaze for even more apricoty goodness. Overall, this meal was one of the best that I have had in a while and I am definitely looking forward to enjoying the leftovers for lunches this week. I also already have plans for that second, unglazed corned beef.
Colcannon is an Irish version of mashed potatoes that also contains cabbage or kale. You really can’t go wrong with creamy mashed potatoes but I liked the sound of adding some roughage and I could not help but noticing the bacon in this recipe. One of the good things about making colcannon when you make a corned beef is that you can throw both the potatoes and the cabbage into the pot with the beef to cook and they will absorb all of that extra flavour. Once the potatoes and cabbage came out of the pot all that was left to do was cook the bacon and saute the onion and cabbage a bit before mashing everything up. The colcannon was so good! The potatoes were nice and smooth and creamy and the cabbage and potatoes added a nice texture.
With a whole head of cabbage going into the pot, there was really too much to use it all in the colcannon so sauteed cabbage was a great way to use up the rest of it. Since you are going to need something to saute the cabbage in anyways, why not use some bacon grease? And if you need bacon grease why not cook up some bacon and add it to the sauteed cabbage as well? Though simple, this sauteed cabbage was really good! The cabbage was already nice an tasty from absorbing the corned beef and its pickling spices flavours and then you add some bacon and everything is all good.
Apricot Glazed Corned Beef
Tender slow cooked corned beef served in a sweet and tangy apricot glaze.
ingredients
- 3 cups water
- 2 tablespoons sugar
- 2 tablespoons cider vinegar
- 2 cloves garlic, peeled and smashed
- 1 (3 pound) corned beef brisket with pickling spices
- 1/2 cup apricot preserves
- 2 tablespoons brown sugar
- 2 tablespoons dijon mustard
- 2 tablespoons grainy mustard
directions
- Mix the water, sugar, vinegar and garlic in a large pot, add the corned beef, and the pickling spices and bring to a boil, reduce the heat to medium-low and simmer, covered until the meat is tender, about 1 hour per pound.
- Mix the the apricot preserves, brown sugar and mustards in a bowl.
- Place the beef in a baking pan and cover in the apricot glaze.
- Bake in a preheated 350F/180C oven until the glaze is bubbling.
- Let it rest for 10 minutes, slice and serve with the remaining apricot glaze.
Colcannon
Irish style mashed potatoes with sauteed cabbage, green onions and bacon.
ingredients
- 1 pound potatoes, peeled and cut into 1/2 inch cubes
- 4 slices bacon, cut into 1 inch slices
- 1 onion, sliced
- 1/4 head of a small cabbage, sliced thinly
- 4 green onions, sliced
- 1/4 cup half and half
- 2 tablespoons butter
- salt and pepper to taste
directions
- Bring some water to boil, add the potatoes and simmer until fork tender, about 20-30 minutes.
- Meanwhile cook the bacon in a large pan over medium heat until it renders, about 3-5 minutes.
- Add the cabbage saute until tender, about 10 minutes.
- Add the green onions and cook another 5 minutes.
- Drain and mash the potatoes in a large bowl.
- Mix in the bacon, cabbage and onions, half and half, butter and season with salt and pepper to taste.
Sauteed Cabbage
Cabbage sauteed with bacon makes for an easy and tasty side dish.
ingredients
- 4 slices bacon, cut into 1 inch slices
- 1 onion, sliced
- 1/2 head of cabbage, sliced thinly
- 2 tablespoons cider vinegar
- 2 teaspoons sugar
- salt and pepper to taste
directions
- Cook the bacon and set aside.
- Add the onion and saute it in the bacon grease until tender, about 5-7 minutes.
- Add the cabbage saute until tender, about 10-15 minutes.
- Add the bacon, vinegar, sugar, salt and pepper and cook until the liquid disappears.
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Anonymous says
March 18, 2010 at 3:30 amWow! Wow! Wow! What more could I possibly say? Wow!
Bridgett says
March 18, 2010 at 3:58 amI will take the bowl of colcannon, thank you very much.
Everything looks incredible.
Sook says
March 18, 2010 at 4:13 amThank you for this post! I had corned beef today and was wondering what I'd do with the leftovers! I'll have to try one of these. Thanks again!
[eatingclub] vancouver || js says
March 18, 2010 at 4:45 amI love the flavour combinations of this meal! Happy St. Patrick's Day!
Jessica {The Novice Chef} says
March 18, 2010 at 6:12 amThis looks fabulous! I am so glad I discovered your blog!!
Jose Ramon Santana Vazquez says
March 18, 2010 at 8:01 am…traigo
sangre
de
la
tarde
herida
en
la
mano
y
una
vela
de
mi
corazón
para
invitarte
y
darte
este
alma
que
viene
para
compartir
contigo
tu
bello
blog
con
un
ramillete
de
oro
y
claveles
dentro…
desde mis
HORAS ROTAS
Y AULA DE PAZ
TE SIGO TU BLOG
CON saludos de la luna al
reflejarse en el mar de la
poesÃa…
AFECTUOSAMENTE
KEVIN
ESPERO SEAN DE VUESTRO AGRADO EL POST POETIZADO DE LOVE STORY, CABALLO, LA CONQUISTA DE AMERICA CRISOL.
José
ramón…
♥peachkins♥ says
March 18, 2010 at 10:09 aman awesome version of corned beef…
Joanne says
March 18, 2010 at 10:14 amSo I've seen a lot of corned beef in teh past few days. But this is the most original version – leave it to you Kevin! Love teh colcannon and cabbage also…the whole meal is absolutely beautiful.
bunkycooks says
March 18, 2010 at 12:00 pmWow, that is quite the meal! Great combination. I really like the addition of apricot!
Belinda @zomppa says
March 18, 2010 at 12:13 pmHmmmmmmmmmmmmmmmmmmmm. THIS is what I'm talking about!!
FoodTherapy4Me says
March 18, 2010 at 12:29 pmThat corned beef looks delicious! I've not heard of colcannon, but want to try it. I love a good boiled dinner, especially the cabbage. I can just imagine the flavor that is picked up by the potato and cabbage from the cooking beef…yum!
Virginia bed and breakfast | Victorian inn bed and breakfast | Romantic bed and breakfasts says
March 18, 2010 at 12:30 pmIt sounds really delicious! I have made this recipe for several time, it is the best corned beef we have ever eaten, don’t wait for a holiday to enjoy, it is great and so easy.
Best Regards,
Cara says
March 18, 2010 at 12:31 pmI really like the sound of the apricot glaze, it's something I've never tried on corned beef. Since I didn't play Irish yesterday, today might be the perfect day to scope out a corned beef brisket on sale so I can try it out.
Bellini Valli says
March 18, 2010 at 2:43 pmThis was a St. Paddy's Day feast Kevin.
Amber says
March 18, 2010 at 4:24 pmKevin, I just came upon your blog and am in love!! I cant wait to start making some of these recipes. Thanks for some new inspiring ideas!!
nancyo says
March 20, 2010 at 4:43 amI've prepared this menu now for the 2-3 years since I first discovered it on her blog. This year, I bought an extra corned beef for the freezer. This is Irish bliss personafide. This is in my keeper file. 🙂
James says
March 22, 2010 at 2:48 amAwesome. Corned beef seems like itd be extremely ambitious, but I guess its gumption more than anything else
website design says
April 12, 2010 at 2:02 pmI love corned beef but this one looks absolutely perfect. It's a very interesting combination of tastes but I bet it tastes great together. Oh and I love Colcannon.
dining table says
November 15, 2010 at 2:21 amThe glaze is awesome. I love it. This is something that I must try. The whole dish is incredible.
Jennifer H says
January 3, 2011 at 5:35 amMade this tonight and it was incredible. Loved it all!
thu says
March 16, 2011 at 12:08 amI just devoured all of this YUM!! So so so so good! My only regret was that I didn't make MORE!!
Tracey says
March 17, 2011 at 3:09 pmYour corned beef sounds so good! I'm going to give it a try today – thanks for sharing 🙂
michele says
June 16, 2011 at 9:24 amYo must,must,must corn your own beef! It is so easy, but the outcome is lovely. The only problem is you have to get used to the rather greyish beef — no nitrates, no bright pink corned beef! I have made both a dry and wet corning — the wet was voted superior, but I also used more seasoning…next project for you?
Kevin says
June 18, 2011 at 10:05 ammichele: I have often wondered about corning my own beef. It sounds like a fun project.. I just took a look at several recipes and it definitely seems like it easily doable at home!
Ashely Piers says
February 28, 2012 at 5:37 amThis blog is great source of information about Saint Patrick’s Day which is very useful for me. It very important information about Saint Patrick’s Day
Thank you very much for this useful information.
Thanks for this great information.
BEST CORN BEEF RECIPES FOR SAINT PATRICKS DAY.
TheKitchenGeeks says
March 10, 2012 at 7:53 pmThis looks absolutely amazing. I know what we'll be having for St. Patrick's Day. Your blog is definitely one of my top-two favourites.
Anonymous says
March 12, 2012 at 1:35 amthis looks so amazing – and sounds great, the tastes should be well balanced…. 🙂
Mom24 says
March 16, 2012 at 1:11 pmI apologize, but I'm confused. (This looks wonderful, by the way.) The cabbage that you saute, it is the same cabbage that you simmered with the corned beef? It seems like maybe it would get way overdone…or is that not possible with cabbage? Thank you.
Moore or Less Cooking says
March 16, 2012 at 7:31 pmSounds really wonderful and looks delicious! Great job! Nettie
Kevin says
March 17, 2012 at 5:46 pmMom24: Sorry about the confusion there, I was experimenting with a one pot version. I have cleaned up the recipe.
Alison says
March 18, 2012 at 1:44 pmI made this yesterday! It was amaaazing. I think I'm in love with you. My husband said it's the best thing he's ever tasted!
Alison says
March 18, 2012 at 1:46 pmOoh now I know why the recipe changed as I was making it yesterday! You changed it. LOL I was so confused.
BTW since it changed mid way… I already had the cabbage in the crock pot. I did sautee it but not as long as I would have done if it wasn't in the crock pot. It was still very good and not mushy at all.
Steph at {Halfway} a Grown-Up says
March 19, 2013 at 1:32 amKevin,
I made this last year for St Patrick's day and it was PHENOMENAL. I'm shocked to see that I didn't leave you a comment telling you as such!
Can't wait to get this going so I can come home to an Irish FEAST nearly halfway fine in the Crock pot.
I can't seem to remember what I did last year, but will the three cups of water be enough for the neat, cabbage and potatoes? The water barely seems to cover my brisket.
wonderful recipe, as all of yours I have tried are. 🙂
Andy's Attic says
March 21, 2013 at 1:27 amI made this entire menu for St. Patrick's day along with the Guiness chocolate cake with Bailey's Irish Cream frosting. It was a HUGE hit with the clan I was feeding! THANK YOU for all your wonderful recipes…you inspire me to get back in the kitchen! 🙂
Sarah says
June 27, 2013 at 6:06 pmI am super late in posting this, but I made your recipes for St Paddy's this year and they were a huge hit. Love your blog!
Karen says
March 15, 2016 at 9:09 pmI have always boiled my corned beef and finished it in the oven with a delicious glaze. Going to try this awesome version this year!!! Amazing!
hockeypuck says
March 16, 2017 at 10:51 pmYour recipes are mind-boggling. How do you come up
with them? We have tried many. All delicious. Why are you not a Chef somewhere, and not just a food blogger?
Nancy dunn says
March 9, 2019 at 2:07 amKevin. Great recipe, thanks. My German friends make something similar, would you have a German version of this please.