St. Patrick, the patron saint of Ireland, was born around AD 385 in Wales. He made it his life’s work to convert pagans to Christianity, which lasted thirty years until his death in AD 461. Ever since, the anniversary of his death has been celebrated as St. Patrick’s Day.
The iconic St. Patty’s Day shamrock comes from the legend that St. Patrick once used its three leaves to explain the Holy Trinity. He illustrated in sermons that much like the shamrock, the Father, Son, and Holy Spirit, could all exist as separate elements of the same whole.
4 lb. corned beef brisket
4 large carrots, cut into large pieces
8 small onions , chopped
1 teaspoon powdered English mustard
2 teaspoons Allspice
1 large sprig of fresh thyme and several parsley stalks tied together
1 large cabbage
1 quart apple cider
3 large tart apples, cored and sliced into 12 pieces
1 ½ Tablespoons of flour
½ cup cold water
16 potatoes, boiled until tender
1 stick butter
1.Put the corned beef into a large pot with the carrots, onions, mustard powder, Allspice, and herbs.
2.Cover with apple cider, bring to a boil and then reduce heat, simmer covered for 1 hour. Skim fat from the top as it rises.
3.Throw out the outer leaves of the cabbage and cut into quarters or eighths. Put back in the pot and cook for another hour or two, until meat is tender. Add the apple chunks during the last hour. Remove herbs and throw out.
4.Remove meat and vegetables
5.Mix flour and cold water. Slowly pour the mixture into the cider pan juices and simmer for 5 minutes.
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