Happy Early St. Patrick's Day. I am posting these recipes a day ahead so that you may make this tomorow night for your dinner if you wish.
The corned beef recipe is just from my head. I learned how to make this meal by following the directions on the bag that the corned beef brisket comes in. I usually by two briskets this time of year because they are on sale. While time consuming, it is a relatively easy meal that feels like you slaved over it, so I like to have another one for a "rainy day!"
The CameraDawktor's Corned Beef Brisket & Vegetables "New England Style"
1 corned beef brisket w/ seasoning packet, approx. 3 1/2 - 4 lbs.
1 small head green cabbage, cut into quarters
2 small yellow onions or 8-10 boiler onions (this is approx. add however many sound good)
1 lb. baby carrots, approx. 24
1 lb. baby Yukon Gold potatoes, approx. 12
In large stockpot (at least 8qts.) place corned beef brisket w/ liquid it comes in the package, along with contents of the seasoning packet. Cover in cold water to an inch below top of pot and bring barely to boiling point with lid off. Cover pot and let simmer on low heat for 50 min. per lb. of brisket. Do not boil the meat, it will make it tough. Simmer gently. This could take anywhere from 3-4 hrs.
1 hr. before brisket is finished bake Irish Soda Bread. Recipe is below.
45 min. before brisket is finished add onions, potatoes and carrots. Do not cut any of them, add them whole. You may have to remove some of the liquid from the pot so as not to overflow. You want the liquid to just cover everything.
20 minutes before brisket is finished add cabbage (cut whole cabbage into quarters, don't dice or chop).
Remove the brisket and place on cutting board. Let rest for 10 min. The brisket will have a thick piece of fat on one side. Trim it off now or at the dinner table. Slice the brikset across the vein in 1/4-1/2 in. slices. Place on serving platter. Remove vegetables with slotted spoon and serve in separate dish or placed around brisket if serving it on a large platter.
I got this bread recipe from Mamasita, I have no clue where she got it.
Irish Soda Bread:
4c. all purpose flour
1 Tbsp. baking powder
1 Tbsp. butter, melted
1 tsp. salt
1 tsp. baking soda
1/2 c. golden raisins
1 1/2 c. buttermilk
Directions: Beat eggs, buttermilk and melted butter in large bowl. In separate bowl, combine all other ingredients. Slowly add dry ingredients to wet ingredients. Do not overmix, stir until all flour is well coated.
On greased and floured cookie sheet or cookie sheet lined with parchment paper, form dough into one large, round mound.
*Beat one egg with a bit of milk, brush on top of dough, this will help the bread to be a nice golden color when done.
**I use a stoneware baking bowl to bake my soda bread with a stoneware deep dish baker over the top to serve as a lid. When baking this way it may not take the full one hour twenty minutes.
Bake @ 350 degrees for 1 hr. 20 minutes. Allow to cool 5 min. and remove from bowl or cookie sheet. Cut into wedges with serrated knife (bread knife). Serve with butter or margarine and honey.