O'Bento for St. Patrick's Day

Now, Obama took the Texas caucuses, so we have some time off...but just 3 weeks, so I'll be calling folks in Pennsylvania to remind them that those of us with PA roots know who should win the primaries in PA. For Bento folks....Go Obamasan!

Back to cooking....

My Irish background is "forcing me" to put this recipe up. It's the absolute best corned beef recipe ever. Adapted from Cooking Light, and much loved in our family. Just serve with colcannon, or steamed potatoes and some Irish soda bread and Guinness or Killians, or beer of your choice. Green if you dare...and green Kool-aid for the kids. [I am pretty sure you can squeeze left overs into a bento box, just be creative, and don't forget the shamrocks!]

Guinness Braised Corned Beef

• 2 cups water


• 1 cup coarsely chopped onion


• 1 cup coarsely chopped carrot


• 1 cup coarsely chopped celery


• 1 cup Guinness stout


• 2/3 cup packed brown sugar


• 1/4 cup tomato paste


• 1 tbsp. dried dill


• 1 (14 1/2 oz) can beef broth (preferably; low sodium, as the corned


• 8 black peppercorns


• 3 whole cloves


• 1 (3 lb.) corned beef brisket, trimmed of excess fat

Directions:

1. Combine all ingredients except corned beef in a 5-6 quart slow cooker,


2. stirring until well combined. Top with corned beef. Cover and cook on low


3. for eight hours or until beef is tender. Remove beef and cut diagonally


4. across the grain into 1/4' thick slices. Discard broth mixture.


5. Serve with colcannon, and brown soda bread, and of course more Guinness.

recipe location:
Guinness-Braised Corned Beef @ Group Recipes

and....

Colcannon

By Shirleyoma (from grouprecipes.com) --send her an email if you like it

Cook Time: 20
Prep Time: 15

1 1/2 lbs potatoes, peeled and cut into 2 inch chunks
1 teaspoon salt, divided
1 1/2 cups chopped green cabbage
1/3 cup finely chopped green onions
2 cups boiling water
2/3 cup milk
2 tablespoons butter or margarine
1/8 teaspoon finely ground pepper


1. Place potatoes with cold water to cover by 2 inches and ½ tsp
salt in large saucepan.
2. Bring to a boil for 5 minutes.
3. Add cabbage and boil for 10 more minutes until potatoes are
tender.
4. Meanwhile, place green onion in sieve, pour boiling water over
them and drain.
5. Add drained onion to a medium saucepan with milk, butter,
remaining ½ tsp salt and pepper, bring to a boil then remove from
heat.
6. Drain cooked potatoes and cabbage and return to large saucepan.
7. Beat on low speed with hand held mixer until coarsely mashed.
8. Increase speed to high and gradually add milk and onion mixture
and continue to beat until potatoes are light and fluffy.

From http://www.grouprecipes.com/