Everybody's Irish on St. Patrick's Day

It's almost St. Patrick's Day when we celebrate all things Irish. Of course regular corned beef is off of Mama's menu but I found this recipe over at the Weight Watchers' site and it looks like it will be a worthy substitute. There's lots of other yummy spices involved and even if I leave out the 1/8th tsp of salt the recipe calls for I bet we'll never even miss it. I think we're (I guess that's the "Royal We", Mama doesn't cook any more) going to cook this up on the 17th or thereabouts - baby Molly, grandchild #3 is due right around then so all plans are tentative at this point. Be sure to check back to see how it turned out or better yet, try it yourself and let us know. But check back anyhow because I have my one St. Patrick's Day joke I'll be dragging out for your amusement (SOME people actually look forward to it... people with exceedingly strange senses of humor, but still...).

So here's the recipe:

Corned Beef & Cabbage for Mama

1 pound lean beef round steak
1/8 tsp salt (I'm leaving this out)
1/8 tsp pepper (more or less to taste)

1 tbsp mustard seed
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp allspice
1/2 tsp coriander seed
1/2 tsp cloves
2 bay leaves
8 new red potatoes
16 baby carrots (I'm using more than that)
1 head green cabbage coarsely shredded (I'll probably use only 1/2 that)

Instructions

• Rub beef with pepper and place in large stockpot (I'll probably do this in the crockpot); pour enough water in to cover beef. Add seasonings and bay leaves; set pot over high heat. Bring to a boil; reduce heat to medium-low, cover and simmer 40 minutes.
  
• Add potatoes carrots and cabbage and increase heat to medium-high; return to a boil. Partially cover pot and boil until vegetables and beef are fork-tender. Drain broth, reserving 1 cup; discard bay leaves.
• Thinly slice meat across the grain and serve with vegetables. Pour some reserved broth over each serving. Yields about 3 ounces of meat, 1 1/2 cup of vegetables and 1/4 broth per serving.
  

Now you know how I am about seeing recipes as "suggestions" so I may make adjustments here or there. I know I will hold the cabbage out until about the last 5 minutes (or 20-30 if I use the crockpot) because it still has to have some crunch to it or I won't eat it. But that's the joy of cooking - you can do what makes you happy most of the time without losing the general idea. Now I just have to find something green to wear...