St. Patrick’s Day Special: Corned Beef with Garlic Potatoes and Spicy Green Beans

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I wasn’t planning to do much for St. Patrick’s Day this year, but when I saw pre-seasoned Cal Poly corned beef at the fresh counter, I just had to have one. It ended up being a bit of a last minute shindig, so I didn’t make all the traditional trimmings. My meal could have used some cabbage and carrot and onion, but it ended up being pretty delicious with the corned beef as the star of the show.

I read up on a whole lot of ways to cook corned beef, but ended up going with the simplest. There’s something so wonderful about letting your main course simmer away in your crock pot all day, then whipping up a couple easy sides when you get home to round out the meal. 

Not the most traditional spread, but there’s no denying the corned beef was a delicious centerpiece for this meal. Re-create the entire thing, or just the corned beef. The recipe below made 4 generous servings, with lots of leftover corned beef. Use it in a sandwich or add it to a soup!

Local Ingredients: Cal Poly corned beef

Ingredients

3 lbs corned beef, pre-seasoned (or, season it yourself!)

4 bay leaves

3 medium potatoes

3 cloves garlic

1 tbsp butter

2 tbsp olive oil

2 large handfuls green beans

1/2 red bell pepper

Directions

Dry corned beef, then place in a medium-large crock pot. Cover with water, add bay leaves.

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Cook 9-10 hours on low, or 2 hours on high followed by 6-7 hours on low. The meat will be falling apart; remove it gently from the crock pot insert to serve.

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Scrub and dice potatoes. Chop garlic. Steam potatoes until tender, then combine with butter and garlic in a medium bowl until the butter has melted. Set aside.

Trim green beans; de-seed and chop bell pepper. Heat oil over medium-high heat, then add green beans and bell pepper. Sauté until vegetables are fully cooked. Set aside.

Plate and serve! Easy as pie. 

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