Dots Ham, Cabbage, and Potatoes

This was a recipe my Mom had and we ate it every St. Patrick’s Day. An alternative recipe for St. Patrick’s Day for those who don’t care for corned beef and cabbage. Cooked together in one pot and boy is it juicy! My mom is Irish and hated the traditional corned beef, potatoes, and cabbage version. She got the basis for this recipe from her Italian Mother in Law. Add a nice warm crusty roll, butter, and a pint of Guinness or Pinot Noir and you got yourself a hearty meal to celebrate the Irish!

Step: 1

Place smoked pork butt in a 6-quart pot with enough water to cover; season with salt and pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 1 hour.

Step: 2

Stir in potatoes and cabbage. Simmer until potatoes are tender, about 20 minutes.

Step: 3

Remove pork from soup and cut into quarters; return pork to pot until ready to serve. Season with more salt and pepper, if needed.

Per Serving: 472 calories; protein 22.7g; carbohydrates 53.5g; fat 20.6g; cholesterol 64.9mg; sodium 1393.4mg.

The name of “stew” can refer to both a dish and a cooking method. Stewing makes slowly cooking piece of meat, vegetables or beans in a flavorful water based . It’s same as to braising, instead it does have a few piece of differences. The raw animal vested is chopped into few of pieces instead of being cooked whole , and the liquid completely covers the contents in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking meal that comfortable you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew can make warming featured food , but stew’s comfort factor more than a way beyond protecting you from the chill . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.