Happy St. Paddy’s!

(image via marthastewart.com)

I dropped the ball this year. Last month I was going to try corning a beef brisket myself. The process takes a few weeks. (You can look here, or here for ideas in case you are interested.)

So, I’m doing our corned beef in the slow-cooker, which is a great way to do it.

Usually I just put the packaged corned beef brisket (plus the seasoning packet) and some onions in the slow-cooker on low for about 8-10 hours. Then I add the potatoes and carrots and cook it for another couple of hours. The cabbage (because I can’t stand it–sorry, I can’t) goes in after I’ve taken out my portion. :)

To go with it, I’ll make a big loaf of Marion Cunningham’s Irish Soda Bread from Baking With Julia by Dorie Greenspan. I’ve read reviews all over the web about this recipe, and people swear by it.

Yesterday, my husband’s Aunt Khali gave me a recipe for a creamy parsley sauce that they made for their Irish dinner on Sunday night. I’m also going to make that. She says “it made the dinner.” It comes from her dear friend, Liesa.

Liesa’s Parsley Sauce

4 Tbsp. butter
1/4 cup flour
1 cup (or more) milk
1 cup fresh parsley, chopped
salt, to taste

Melt the butter in a saucepan. After it starts foaming, add the flour. Stir and cook for about a minute. Slowly whisk in the milk. Simmer for a few minutes. Remove from heat and add salt, pepper, and parsley. Serve warm over corned beef.
white pepper, to taste.