Teena Anderson, the owner of Anoka Meats & Sausage, shares two recipes for St. Patrick’s Day.

Crock Pot Corned Beef, Cabbage & Parsnips

2-4 lbs lean corned beef brisket, all fat trimmed off, set aside the seasoning packet if it come with the beef.
1 sliced onion
2 medium carrots, peeled and cut into chunks
2 medium parsnips, peeled and cut into chunks
1 small head cabbage, cut into 6 wedges
¼ cup chopped fresh parsley
2 bay leaves
1/8 tsp whole peppercorns

Steps:

1. In a 5-6 qt crock pot, add spice pack, place cabbage, carrots, parsnips, onions, parsley, bay leaves, peppercorns and 3 cups of water.  Place the brisket on top.
2. Cover and cook on high for 5 hours.
3. Remove meat, slice and serve with Irish Champ. Enjoy!

Best Reuben Pickle Bites

FOR THE DRESSING:

2 Tbsp mayonnaise
2 Tbsp ketchup
1 Tbsp sweet pickle relish
¾ tsp prepared horseradish
½ tsp fresh lemon juice
¼ tsp Worchestershire sauce
Kosher salt
Freshly ground black pepper

FOR THE BITES:

2 c pickle chips, drained
4 oz thinly sliced corned beef
3 oz thinly sliced Swiss cheese
¼ c sauerkraut

Steps:

1. Make the dressing: in a small bowl, whisk together mayonnaise, ketchup, pickle relish, horseradish, lemon juice, and Worcestershire. Season with salt & pepper.