Corned Beef and Cabbage
Prep Time: 10 Minutes
Cook Time: 2 Hours 25 Minutes
Ready In: 2 Hours 35 Minutes
This traditional Irish dish is the centerpiece for many a St. Patrick’s Day table. Pre-seasoned corned beef – available at most grocery stores – takes a long, lovely simmer with potatoes, carrots and cabbage for a hearty and satisfying dish.
3 pounds corned beef brisket with spice packet
10 small red potatoes
5 carrots, peeled and julienned
1 large head cabbage, cut into small wedges
1. Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
2. Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
3. Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.
Irresistible Irish Soda Bread
Prep Time: 15 Minutes
Cook Time: 1 Hour 10 Minutes
Ready In: 1 Hour 25 Minutes
Try this tried-and-true recipe for plain Irish soda bread with buttermilk that is a snap to prepare. Make it early in the day, as it tastes best after sitting for a few hours.
3 cups all-purpose flour
1 tablespoon baking powder
1/3 cup white sugar
1 teaspoon salt
1 teaspoon baking soda
1 egg, lightly beaten
2 cups buttermilk
1/4 cup butter, melted
1. Preheat oven to 325 degrees F (165 degrees C). Grease a 9×5 inch loaf pan.
2. Combine flour, baking powder, sugar, salt and baking soda. Blend egg and buttermilk together, and add all at once to the flour mixture. Mix just until moistened. Stir in butter. Pour into prepared pan.
3. Bake for 65 to 70 minutes, or until a toothpick inserted in the bread comes out clean. Cool on a wire rack. Wrap in foil for several hours, or overnight, for best flavor.