Saint Patrick’s Day is approaching and of course, at Slots of Vegas we are planning to celebrate it with you. Besides attending the St. Patrick’s parade and wearing green, we are going to launch a special weekend raffle. The prize for the first place will be one $500 Free Chip and for the two runner ups two $250 Free Chips each.
How to Play?
- Write in the comment’s area below this post, a short fact about St. Patrick’s Day.
- Make sure you include your username.
- We will announce the winner and the two runner ups of the raffle via Facebook on St. Paddy’s Day (March 17th)
*Please remember that in order to participate; your comment and username have to be written in the comments below this post.
What can you write about or share?
You can send us any type of facts related to St. Patrick’s Day: a song, recipe, a fact about St. Patrick himself, his history, funny facts. You are all welcomed to send us any information related to this holiday.
As a way to get you into the St. Patrick’s spirit, enjoy this delicious Irish dish that is typical of this special day.
Corned Beef and Cabbage
- 8 allspice berries
- 1 teaspoon black peppercorns
- 2 medium bay leaves, crumbled
- 2 fresh thyme sprigs or about 1/2 teaspoon dried leaf thyme
- 1 corned beef, about 4 pounds
- 3 cups beef broth
- 1 large onion, cut in 6 to 8 wedges
- 1 medium clove garlic, minced
- 2 1/2 to 3 pounds Yukon gold potatoes, washed and quartered (peel if desired)
- 4 large carrots, halved and cut into 3-inch lengths
- 1 small head Savoy cabbage or green cabbage, cored and cut into 6 to 8 wedges
- 1 medium rutabaga, cut into 2-inch chunks, optional
- Chopped fresh parsley, optional
Combine the allspice berries, peppercorns, bay leaves, and thyme in a bouquet garni bag, or fashion a small bag from a double piece of cheesecloth. Tie the bag tightly to keep the herbs and spices inside.
Put the corned beef in a 6- to 8-quart saucepan or Dutch oven; add beef broth and the bouquet garni bag. Add enough water to cover the corned beef brisket. Add garlic and onion. Bring to a boil; reduce heat to low, cover, and simmer for 2 hours. Remove the corned beef to a platter, cover with foil, and keep warm in a very low oven or warming drawer.
Skim fat from the broth and add the potatoes and carrots to the broth (remove some of the broth if there is too much liquid). Bring to a boil; cover, reduce heat to medium-low and cook for 10 minutes. Add cabbage wedges and continue cooking for about 20 minutes, or until cabbage and vegetables are tender.
(If you add other vegetables, such as sliced or diced parsnips or rutabaga, add with the potatoes.)
Slice the corned beef and serve with the vegetables. Sprinkle parsley over the potatoes and cabbage, if desired.
Serves 6 hungry visitors who have been drinking Guiness. 🙂
So what are you waiting for? Start sharing your St. Patrick’s ideas with us! Remember to “Like” us on Facebook so you can find out who won!