Is it really an American St. Patrick's Day without corned beef? Many would argue that it is not. My mom taught me how to make the best corned beef, and she took the recipe from our local Catholic church's St. Patrick's Day dinner and dance event, so you know it has to be good. My in laws partook of the meal this year. My father in law is not a meat and potatoes guy, he is a meat guy, and lets just say that there were no leftovers.
Of course in addition to the corned beef and dying our lemonade green, we can't forget that St. Patrick was a holy man who loved God and brought Christianity to Ireland. I posted some great videos for kids about St. Patrick last year. My son and I also did a shamrock craft that showed how St. Patrick used the shamrock to teach people about the trinity. It worked for St. Patrick back then, and its a great teaching tool today as well! The shamrock is one plant with three leaves, just like God is one God with three persons, the Father, the Son, and the Holy Spirit.
-1 uncooked corned beef with seasoning packet (easily found in your grocery stores in March)
- Spicy Mustard
Par boil the corned beef with its seasonings for 3-4 hours.
Remove the beef from the pot and place in a baking dish. Smother the beef with spicy mustard.
Bake at 315 to 325 degrees for 45 minutes to an hour. Serve with cabbage and potatoes.
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