Saint Patrick’s Day History & Recipe

History:
Born in Wales, Saint Patrick first encountered Ireland when he was taken there as a slave by Irish pirates at the age of 16. He tended sheep for six years on Slemish Mountain in County Antrim before managing to escape back to England.
He became a priest, and expressed his desire to return to Irish soil so he could preach the faith throughout the island. However, a different Patrick was chosen by the bishop to go to Ireland, but historians maintain that he never made it across the turbulent Irish Sea.
Finally, Patrick got his wish, and his mission in Ireland lasted for 30 years. Afterward, Patrick retired to County Down. He died on March 17 in A.D. 461. That day has been commemorated as St. Patrick's Day ever since.

Recipe:
Corned Beef & Cabbage
 
Ingredients:
 
1 Corned Beef Brisket (2-3lb. average)
1 Spice packet (included with corned beef)
1 large onions cut in quarters
1 stalks of celery – chopped
1 large carrots – diced
6 large potatoes, peeled and cut in half
6 carrots – peeled and cut in 4 pieces
1 head of cabbage, quartered and fiber core removed.
 
Method of Preparation:
 
Place first 5 ingredients in a large stock pot with enough water to cover all. Bring to a boil, reduce heat, cover and simmer for 2 hours. Add the remaining ingredients and cook for an additional hour. Serve piping hot with crusty bread & butter.
 
Serves - 6
 
Come by the Meat Market at North Lamar and pick up everything you need for this incredible recipe!