Yesterday was St Patrick’s Day and that means corned beef is a must in our household! I spent my day at work and than driving home to our ski town in insane Los Angeles traffic though so making the corned beef dinner would have to wait until my day off.
This morning most of our friends are still waking up a little hung-over after we attended a fantastic St Patrick’s Day bash in our neighborhood last night. This great party included massive mountain fluffy huskies and live Irish folk music. St Patrick’s Day in our little mountain town of Big Bear Lake did not disappoint.
As morning is still dawning in our ski town we are already up and thinking about going for a mountain bike ride, so that we can enjoy this awesome Anglo Indian corned beef this evening. This year I decided to splurge and buy the $5.98 a pound corned beef from Trader Joe’s. Yes it cost almost twice as much as the on sale version at our local grocery store up here in our ski town at 6,000 feet but this cut of beef is so much better and after six hours in the crock pot with toasted cumin, mustard seeds, and garam masala the meat tends to fall apart in our hungry mouths.
I really adore traditional corned beef and cabbage but if you feel like something a little spicy and ethnic this St Patrick’s Day try this Anglo I Dian version of traditional corned beef and cabbage.
Anglo Indian Corned Beef with Garam Masala and Sweet Potatoes
1 package corned beef
1 teaspoon garam masala
1 teaspoon cumin seeds, toasted
1 teaspoon mustard seeds, toasted
2 crumbled Chinese red chilies
2 bay leaves
1 small onion
2 small sweet potatoes, skin removed and chopped into pieces
Put the corned beef, spices and bay leaves in a crock pot. Cover the corned beef with water. Let sit on low for 6-8 hours. One and half hours before serving add chopped onion pieces, chilies and sweet potato pieces. Serve with brown rice.
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