Monday, March 23, 2009

St. Patrick's Day Recipes


I did a little too much celebrating last Tuesday night and woke up with a bit of a hangover the next day, despite the many glasses of water consumed through the course of the night. The good news is, it turns out soda bread is perfect for absorbing the excess of “last night’s liquor,” for those of us who happen to be fond of sampling the Jameson. And so here it is—the St. Patrick’s Day recap with all the essentials.

Corned Beef and Cabbage

3-4 lb corned beef brisket, trimmed
12-16 cups water (depending on how much juice you want)
2 cups onion, chopped
1 cup celery, chopped
1 cup carrot, chopped
5-6 garlic cloves, coarsely chopped
1 ½ tsp pickling spice*

1 large head green cabbage (I used Savoy)
1 Tbsp caraway seeds
1 Tbsp kosher salt

about ¼ cup dry breadcrumbs
3 oz prepared, jarred horseradish
2 Tbsp spicy Guinness mustard

1. Place brisket in a large stockpot, adding water and next 5 ingredients (through pickling spice). Bring to a boil—reduce heat and let simmer, covered, about 2.5 hours.

2. Remove brisket from pot, and place on the rack of a roasting pan. You may want to coat the rack with cooking spray. If needed, trim additional fat from the meat. Meanwhile, remove about half to 2/3 of the solids from the liquid in the stockpot and discard them. Add cabbage and caraway seeds, and bring liquid to a boil. Reduce heat and let simmer for about 25 minutes.

3. Combine bread crumbs and horseradish. Spread mustard over top of brisket, then press horseradish mixture onto the mustard. Broil 3-5 minutes on high, or until a lightly browned crust is formed.

4. Slice brisket and serve with cabbage.

*This was my first experience with pickling spice. It’s just a mixture of spices used to pickle various foods such as corned beef. It can include allspice, clove, bay leaves, cinnamon, and peppercorns, to name a few. You can find it in the spice aisle at most grocers, but you can also make your own if that's what makes you happy.


Red Potatoes w/Parsley

2 lbs small red potatoes, quartered
¼ cup parsley, chopped
1 Tbsp butter
1 tsp grated lemon rind
1 tsp fresh lemon juice
Salt to taste

While cabbage is boiling, bring potatoes to a boil and let simmer until tender, about 20 minutes. Drain and return to pan. Add remaining ingredients and toss to coat.


Soda Bread
recipe by Beta Wife

this wee loaf of soda bread serves 3-4

1 ¼ cups whole wheat flour
½ cup + 3 Tbsp all purpose flour
1 ½ Tbsp dark brown sugar
½ tsp baking soda
½ tsp salt
½ stick butter, cut into pieces
5 oz buttermilk
1 egg


1. Pre-heat oven to 375º with baking rack in the middle.

2. Combine flours, sugar, baking soda & salt in a mixing bowl.

3. Add butter and work into the flour mixture with a pastry blender, or just use your fingers. Work in the butter until the mixture resembles coarse crumbs.

4. Beat the egg into the buttermilk, and add. Stir until well combined, then turn out onto a lightly floured surface. Use your hands to knead the dough a couple of times, then shape into a round loaf.

5. Place on a lightly floured baking stone (or just use a baking sheet with parchment paper). Use a knife to score a cross in the top of the loaf, and dust with flour.

6. Bake for about 30 minutes at 375º; check the bread at this point with a toothpick. When the bread is fully cooked, the toothpick should come out clean. For an extra brown and crispy outside, turn heat up to 400 º and bake another 5-8 minutes.

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