Wednesday, March 10, 2021

Classic Irish Recipes for St. Patrick's Day


                                                                  Corned Beef and Cabbage

Corned Beef and Cabbage with Horseradish Sauce

1 corned beef brisket (about 4 pounds) with spice packet

2 tbsp. brown sugar

2 bay leaves

3-1/2 pounds small potatoes, halved crosswise

8 medium carrots, halved crosswise

1 medium head of cabbage, cut into wedges

3 tbsp. butter

2 tbsp. all-purpose flour

1 tbsp. sugar

1 tbsp. cider vinegar

Place brisket, contents of seasoning packet, brown sugar and bay leaves in a large Dutch oven or stockpot; cover with water. Bring to a boil. Reduce heat; simmer, covered, for 2 hours.

Add potatoes and carrots; return to a boil. Reduce heat; simmer, covered, just until beef and vegetables are tender, about 30-40 minutes. 

Add cabbage to pot; return to a boil. Reduce heat; simmer, covered, until cabbage is tender, about 15 minutes. Remove vegetables and corned beef; keep warm.

For horseradish sauce, strain and reserve 1-1/2 cups cooking juices; skim fat from reserved juices. Discard remaining juices. In a small saucepan, melt butter over medium heat; stir in flour until smooth. Gradually whisk in 1 cup reserved juices. Stir in sugar, vinegar and horseradish; bring to a boil, stirring constantly. Cook and stir until thickened. If desired, thin with additional juices and season to taste with additional sugar, vinegar, or horseradish.

Cut corned beef across the grain into slices. Serve with vegetables and sauce.

Classic Irish Soda Bread

2 cups all-purpose flour

2 tbsp. brown sugar

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

3 tbsp. cold butter, cubed

2 large eggs, room temperature, divided use

3/4 cup buttermilk

1/3 cup raisins

Preheat oven to 375 degrees. Whisk together first 5 ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk together 1 egg and buttermilk. Add to flour mixture; stir just until moistened. Stir in raisins.

Turn onto lightly floured surface; knead gently 6-8 times. Shape into a 6-1/2 inch round loaf; place on a greased baking sheet. Using a sharp knife, make a shallow cross in top of loaf. Whisk remaining egg; brush over top.

Bake until golden brown, 30-35 minutes. Remove from pan to a wire rack. Serve warm with butter.

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Happy St. Patrick's Day!