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

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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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Happy St. Patrick’s Day

the green grub

My kids have been talking about wearing green and catching lephrechans all week.  My daughter is thrilled with fool’s gold (or anything shiny for that matter).  My son’s school has many a spirited child with green clothes, hats and even hair.  Who doesn’t wish for a little luck and belief in a pot of gold at the end of the rainbow?  It’s just too cute to resist.

I always make corned beef and cabbage.  However we’re postponing our St. Pat’s meal, until the weekend when we have more time to make and more guests at the table to share it.  Here’s last year’s post for what I’ll be making. 

But I had to do a little something today.  So this morning I surprised my kids with a green breakfast.  I remember my grandfather making green pancakes and serving it to us with green milk.  Today was green yogurt (just plain with maple syrup, cinnamon and nutmeg), green milk (almond for my daughter and cow for my son) and sliced kiwi.  I wasn’t sure it looked too appetizing but the kids were surprised and amazed (and ate it, along with some non-green bagels and granola).  Who knew food coloring could give such a smile?  I think it was a novelty today because I rarely it. 

1. It kind of gives me the willies.  Very processed and nothing natural about it.

2.  It’s messy and I’m not well practiced. (see below).

note the shamrock sticker on cheek
a bit leary of the green stuff, at first
my green stained fingers
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All Things Green – Belated St. Pat’s Day

No, I’m no Irish, but I certainly like St. Patrick’s Day.  It’s a big excuse to eat fat and salt and wish for luck (that you’ll survive the meal mostly) and dress silly (at least at my house).  It’s also a good night to share with friends, since you’ll be making so much food and only do it once a year.

 Actually I do make a healthier version of the traditional meal.  First I start with appetizers that are green – snap peas, edamame, celery, green beans etc.  The kids get into this and it’s a great way to get them excited about veggies.  As for the corned beef and cabbage…I never really understand why people boil the meal.  Tradition?  The cabbage is sweeter when sauteed with a bit of olive oil.  The meat is easier and quicker to cook by roasting.  And the flavor is so much better.

Here’s what I do…

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.

I also made Irish Soda Bread.

And Spinach Hummus.

And Cabbage with Apples.

Oh, yeah…and brought zucchini bread to share with my daughter’s preschool.  Along with edamame, which she picked because it was green.

I’m done being Irish for a bit.  I’m tired and full.  Plus my sister (the vegan) comes to town today, so we put away the meat.  Erin Go Braugh.

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