St. Patrick 's Day is the day we celebrate the patron saint of Ireland. Commemorated on March 17 worldwide for all Irish , but also by many people who have no Irish ancestry shares the enthusiasm.
The celebration usually resolves themed everything is green and Irish , both Christians and non- Christians celebrate the feast regularly dressing in green, enjoying the food , and attending parades.
Irish cuisine is characterized by a high content legume . For the geography of the region, the dishes with potato and cabbage are very common. The salmon and cod have much presence as well as oysters and shellfish.
Of course between the great contributions of Irish food grains counted. The result is soda bread , and clearly its brewing tradition . The tradition of drinks is not limited to beer , too, the Irish have perfected the art of making whiskey, and nothing better to end a good meal as an Irish coffee.
CORNED BEEF:
ingredients
1 piece of corned beef ready to boil and cured
(3-3 ½ pound)
water
3 white turnips, peeled (you can use any of our meats or vegetables such as yams, sweet potatoes, taro, cassava or green banana)
1 cabbage cut into four
2 yellow turnips peeled, quartered (can substitute white sweet potato)
4 or 5 carrots, peeled
3 or 4 potatoes, peeled
preparation
Preparation: Place the meat in a large pot and cover with water. Boil for 2 hours or until it begins to soften. (It takes about 1 hour per pound). Test with a fork.
Add vegetables and meats and if you need, add more water. Boil 40 to 45 minutes or until everything is soft but do not let it come apart. If something is cooked before, remove the pot while the other finishes and returns cooked before serving. Cut the meat into slices and serve with the vegetables and meats. Traditionally served with mustard and horseradish (horseradish).
Season to taste but remember that the meat was cured with salt and taste that will surprise acquire vegetables.
