Curtis – Cascione Cook-Off St. Patrick’s Corned Beef Vs. St. Joseph’s Chicken Cacciatore

Mark's St. Patrick's Day Corned Beef



1 medium onion, cut into wedges

4 medium potatoes, peeled and quartered

1 pound baby carrots

2 cans of beer (or use 3 cups water, 2 TBSP Cider Vinegar and 2 TBSP Sugar to make the brine).

3 garlic cloves, minced

1 bay leaf

1 teaspoon black peppercorns

1 (3 to 4 pound) corned beef brisket with spice packet, cut in half

1 small head cabbage, cut into wedges



Steve's St. Joseph's Chicken Cacciatore

2 chicken breasts skinless and boneless washed under cold water and pat dry

season with salt and pepper on both sides and put in oven dish with a cover

add 1 cup of red gravy homemade or store bought

1 chopped red pepper

1 chopped small onion

3 tbsp. of chopped green olives

cover and bake at 325 for 1 hrs. and 15 min. serve

(Steve's Red Gravy…in case you want to make from scratch).

In a deep sauce pan add 2 Tbs. of olive oil and heat..

add 1 Tbs. of chopped garlic

2 Tbs. of parsley

2 Tbs. of basil

after the garlic turns clear add 2 cans of your favorite crushed tomato sauce and fill each can with water and add.

1 tps. of sugar

2 tbsp of black pepper

1/4 cup red wine

add 1 piece of pork

or meatballs or even 1/2 lb. of hamburger

simmer and stir often for at least 3 hrs. until sauce thickens





Place the onion, potatoes and carrots in a 5-qt. slow cooker. Combine beer, garlic, bay leaf, sugar, pepper and contents of spice packet; pour over vegetables. Top with brisket and cabbage. Cover and cook on low for 8-9 hours or until meat and vegetables are tender. Remove bay leaf before serving. When the met is done put it on a plate and wrap with foil and let stand 15 minutes. This will firm the meat and make it easier to trim off the fatty portions. Sometimes I skip the vegetables and just cook the meat so I can slice it for sandwiches or to make corned beef hash! Enjoy!