Timing is Everything

St. Patrick's Day is a big event in these parts. Most people wear green for good luck, and if you are working in midtown Manhattan, there is no way to get around the parade: either your in the mix before it, or after it, when the watering holes are filled to capacity.

As a smart food shopper, my take on St. Patty's Day is different: it's a good time to get corned beef at a good price. Cabbage and potatoes are also on sale. Whether you're buying the corned beef already cooked for sandwiches, or buying a brisket to cook, you can save 30%-50% off the regular prices. I like to buy several whole briskets, cook one in my crockpot, and freeze the others. The recipe follows, but I put it on in the morning, and voila, at the end of the day, dinner is mostly done. The others, I freeze and cook on another busy day.

Speaking of freezing, March has been designated Frozen Food Month, and you'll find good buys on frozen vegetables, entrees, breakfasts, and such. While my preference is fresh vegetables, when choosing between canned and frozen, I'll choose frozen. I try to keep any frozen food coupons I've gathered until March if possible, knowing there will be deals celebrating my grocer's freezer aisle. Did you know that grocers came up with Frozen Food Month because they found that there was no big food holiday between the Superbowl and Easter? Food for thought! Now here are my recipes for Crockpot Corned Beef and Sauteed Cabbage.

Crockpot Corned Beef
1 corned beef brisket, fat trimmed
1 teaspoon whole mustard seed
1/2 teaspoon whole peppercorns
1/4 cup brown sugar
2 tablespoons salt
3 tablespoons prepared mustard
2 bay leaves
1 cup apple cider
Water to cover

Place corned beef in crockpot; add sugar, mustard and spices. Pour cider over spices, then add enough water just to cover beef. Cook 7-8 hours on low, or 4-5 hours on high. Meat should be fork tender.

Sauteed Cabbage
1 head cabbage, outer leaves and core discarded, sliced
4 strips cooked bacon, chopped large and set aside, bacon fat reserved in pan
1 red pepper, sliced
1 green pepper, sliced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup water

Spoon three tablespoons of the bacon fat into a deep skillet or dutch oven. Layer cabbage and peppers, sprinkling each layer with some of the salt and pepper. Pour water over the cabbage, and cover with a tight-fitting lid. Cook 20-25 minutes, stirring every 10 minutes. Add 1-3 tablespoons of water if necessary while cooking. Cabbage should be tender. Top with bacon.