There is no way that Irish Week could be complete without the classic corned beef and cabbage, so I saved the best for last. I also gave myself a St. Patrick's day manicure.
I have to admit, my version of corned beef is super lazy and consists of the following: buy and cook a package of corned beef from Trader Joe's. If I had a brisket in my freezer, I would have corned that beef myself, but since I didn't, I figured I'd just buy one pre-made. And I have had the Trader Joe's corned beef before, so I know it's good.
1 package Trader Joe's Corned Beef (or another pre-made corned beef, or make it yourself)
1 lb. baby potatoes
1 head cabbage, sliced into about eight wedges
1. Cook corned beef according to package directions. At the last hour of cooking, add the potatoes to the pot and continue to cook until the meat is very tender and begins to fall apart.
2. When the meat and potatoes are done, remove them from the pot and reserve the liquid. Place on a serving platter and cover with foil. Add cabbage to the reserved pot liquid and simmer for 15 minutes or until cabbage wedges are soft, but not quite limp (to preserve wedge shape).
3. Remove the cabbage wedges from the pot and add to the serving platter. Serve warm.
2 ounces Irish whiskey
2/3 ounce lemon juice
1 teaspoon superfine sugar