March means it's time for Corned Beef and Cabbage - typical Irish food fare that is synonymous with St. Patrick's Day. And while it might seem early to start writing about this type of meal, it's not for our family because we like to eat it at least twice this month.
We have it traditionally as sliced corned beef and cabbage on St. Patrick's Day, but before then we like to also make giant corned beef sandwiches. I'm talking big old sandwiches!
We cook the corned beef in a slow cooker so it becomes incredibly tender and flavorful. Truly that is the trick. We set it on low and in a few hours it's ready to go.
Once done, I slice the meat thin and put it right back into it's own juices until we are ready to serve. I use either rye bread or French rolls and a heaping helping of yellow mustard. That's how we've always eaten it, along with some potatoes chips on the side.
A few topping ideas are sauerkraut, Swiss cheese, and Dijon or brown mustard.
Moms, what is your favorite way to cook corned beef?