Archive for March, 2015

Happy St. Patricks’ Day – Corned Beef, Cabbage and Soda Bread

Tuesday, March 17th, 2015

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My family got a jump on St. Patrick’s Day this year and I made our Irish feast on Sunday.  With all the kids’ activities I wasn’t sure I could do the holiday justice on a Tuesday night.  Last year I didn’t make corned beef because my son and I are the only ones that eat it.  I wasn’t going to miss it again this year, so I bought corned beef by the pound at Whole Foods rather than having to buy a whole pre-packaged brisket.  1, 1/4 pounds was perfect for our St. Pat’s meal plus another night of left-overs.  I also bought for the non-beef eater and vegetarian, aka my husband and daughter a small Field Roast grain loaf.  It actually paired quite well with my cabbage with apples (see below) and roasted potatoes and carrots.

 

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My daughter had also asked about Soda Bread after hearing about it on a radio commercial, so we made that as well.  I found a different recipe other than my own that called for buttermilk and all purpose flour.  This one also had raisins but my kids said “no” to those.  It came out good.  Big and dense, but not as dense as my wheat version.  The left-overs are really yummy dipped in soup too.  Here’s the recipe from SimplyRecipes.com.  It was pretty quick and easy.

 

the real corned beef

the real corned beef

 

I don’t like corned beef that’s falling apart and grey.  And I don’t have hours to cook it all day.  If you’re getting good corned beef from the butcher you should cook it so it actually has some flavor.  Here’s what I do… (note this is for a ledger piece of meet my

Corned Beef

1 1/4 pound piece only cooked about 45 minutes)

4 lb. corned beef brisket (brined from the butcher)

2 tablespoons honey

2 tablespoons dijon mustard

Mix the mustard and honey together.  Use it to coat the meat.  Go right over the black peppercorns and other seasonings on the meat (of if you have a spice packet, mix with mustard).

Place meat on rack over roasting pan with 1/2 cup water in bottom of pan.

Roast approximately 2 hours or until thermometer reads 150F.

cabbage and apples

with Cabbage and Apples

I usually do this with purple cabbage because I think it has more flavor but this year my daughter wanted green.  It was still good.

1 – 2 tablespoons olive oil

1/2 onion, sliced

1 head cabbage, sliced and shredded

2 apples, peeled and sliced

1/3 cup vegetable broth

3 tablespoons balsamic vinegar

salt and pepper to taste

In a large saucepan heat oil over medium heat.  Add onions and sauté about 5 minutes.  Add cabbage and apples, stirring to combine.  Add broth.  Once cabbage and apples are cooked and wilted, about 7 – 10 minutes add in vinegar and salt and pepper.

 

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