St. Pat's Day Recipes

Here are the recipes from our St. Pat's Day. Enjoy!

Corned Beef, Cabbage, And Potatoes

Corned Beef

Ingredients:

One 4 lb. brisket of beef (I used roasted beef)
1/4 cup salt
1 tsp. freshly ground pepper
2 tsp. ground ginger
1/2 tsp. ground cloves
2 bay leaves, crumbled
1 Tbs. brown sugar
1/8 tsp. nutmeg
1/8 tsp. paprika
3 cloves garlic, minced
1 Tbs. saltpeter (optional, can be found in pharmacies)(I never found it)
1/2 cup warm water

Preparation:

Wash and remove most of the fat from the brisket. Mix together all the spices and the garlic and rub well into the brisket.

Dissolve the saltpeter in the warm water and pour over the meat. Place in a large, nonmetal container. Weight the meat down with a stone or brick and cover it with plastic wrap or aluminum foil. (You can also place the ingredients in a plastic bag and weight it down.)

Refrigerate for 10 days to 2 weeks. Turn the meat every 2 to 3 days.

Cooking the Corned beef and cabbage

Ingredients
1 (3-pound) corned beef brisket (uncooked), in brine
16 cups cold water
2 bay leaves
2 teaspoons black peppercorns
4 whole allspice berries
2 whole cloves
1/2 large head green cabbage (about 2 pounds), cut into 8 thick wedges
8 small new potatoes (about 1 1/4 pounds), halved
Freshly ground black pepper

Directions
Preheat the oven to 300 degrees F.

Place the corned beef in a colander in the sink and rinse well under cold running water.

Place the corned beef in a large Dutch oven with a tight-fitting lid; add the water, bay leaves, peppercorns, allspice, and cloves. Bring to a boil, uncovered, and skim off any scum that rises to the surface. Cover and transfer pan to the oven, and braise until very tender, about 3 hours and 45 minutes.

Transfer the corned beef to a cutting board and cover tightly with foil to keep warm. Add the cabbage and potatoes to the cooking liquid and bring to a boil. Lower the heat and simmer until the vegetables are tender, about 20 minutes.

Using a slotted spoon, transfer the cabbage to a large platter. Slice the corned beef across the grain of the meat into thin slices. Lay the slices over the cabbage and surround it with the potatoes. Ladle some of the hot cooking liquid over the corned beef and season with pepper.

Irish Soda Bread

Mix in small bowl and let foam:
1T active dry yeast
1t sugar
1cup warm milk

Mix in large bowl:
2cups all purpose flour
1cup wheat flour
1cup oats
2/3cup sugar
1/2t cinnamon
1/4t nutmeg
1/2t salt
Cut in:
yeast mixture
1 egg, beaten

Stir until batter is stiff but elastic.

Fold in:
1cup dried cranberries

Knead gently on floured board, adding more flour if necessary. Place in greased bowl, turning greased side up. Cover with cloth and leave in warm place several hours until dough is doubled in bulk. Punch down. Divide into 2 portions. Shape into round loaves, place on large greased baking sheet or in 2 round pans. Cover again and let rise about 30 minutes. Bake 40-50 minutes in preheated 350 degree oven.

Glaze top with:
1T sugar dissolved in 2T boiling water

Return to hot oven 3 minutes. Cool on wire rack. Slice and serve with butter.