When thinking of St Patrick's Day in America and Irish fare, I think of corned beef, cabbage, sausage and potatoes. I love the corned beef...the cabbage unfortunately doesn't like me! But I also love this day because DD does all the cooking! I like to cook the bread though. Here are two recipes to make for the holiday. The Corned Beef recipe is my husband's "secret" method. It's very yummy.
Irish Soda Bread
4 cups flour
4 tsps baking powder
1 cup sugar
1/2 tsp salt
1 tsp caraway seeds
1 1/2 cups raisins (I like those little tiny ones)
2 eggs, beaten
1 cup butter, melted
1 cup milk
Preheat oven to 350 degrees. Lightly grease a loaf pan. Sift together the flour, baking soda, sugar and salt. Pour over raisins and caraway seeds in a large bowl. Mix well. Mold the dough into a loaf on a floured board. Place the loaf in a greased pan and bake for one hour, or until the bread is done.
My Irish Husband's Corned Beef and Cabbage Recipe
(I told him I was only sharing his secret recipe with a couple friends!)
Corned beef brisket (buy one with the seasoning packet included)
small red or white new potatoes cubed (2-3 per person)
3 medium yellow onions cut in halves
4-6 large carrots, pared and cut into chunks
1 large head of cabbage quartered
To prepare the brisket. Take it out of its package and rinse it. Place it fat side down in a large pot on the stove. Fill pot with water to level 3 to 4 inches above the brisket. Add the seasoning packet. Take ONE onion cut it in half and put it on the brisket. Put the carrots and the potatoes on top of that. Bring it to a boil. As soon as it boils, turn the heat down low and let it simmer very low for 2-3 hours or until the potatoes are done and you can break the meat of the brisket apart with a fork.
Next add the remaining onions. Simmer till the onions are cooked.
Now here's the big secret. Remove it from the heat. Let it stand. Take another pot. Skim the scum off the top of the water and toss it. Take 8-12 cups of broth out of the meat pot and put into a second pot. Place the quartered cabbage (with the heart removed) into that pot. Top it off with additional water till the cabbage is covered. Boil until the cabbage is cooked. You know the cabbage is cooked when you can stick a fork into the thickest part and it will fall apart. This will only take about 3-5 minutes of boiling.
Skim the vegetables out of the pot with the brisket. Put into a serving bowl. Remove the cabbage, put in a separate serving bowl and top with a couple tablespoons of butter. Remove the brisket. Cut into 1/4 to 1/2 inch slices diagonally across the grain. It's easiest to do if you place the brisket fat side down on the cutting board.
You can serve with assorted mustards, horse radish, brown beer, and Soda Bread.
Side note/intersting fact: While this is a traditional St. Patrick's Day dinner, it is truly an Irish American meal. They never traditionally cooked this in Ireland!