Corned Beef and Cabbage Recipe and Irish Soda Bread Recipe

Traditional Corned Beef and Cabbage with a side of Irish Soda Bread are a tradition in our house. St. Patrick's Day just wouldn't be the same without them. So put on your green carnation and get out the pot for a delicious St. Patrick's Day fare.

Corned Beef and Cabbage Recipe

Ingredients:

3 - 4 lbs corned beef brisket (either gray or red)

2 onions, sliced

2 cloves garlic, minced (or ½ tsp. garlic powder)

6 cloves

2 bay leaves

1 tsp. sugar

¼ tsp. peppercorns

2 TBS. vinegar

Two celery tops

6 potatoes, whole and peeled

6 - 8 carrots, whole and peeled

1 head of cabbage, quartered

1 turnip, quartered

Place the corned beef in a large kettle or stew pot and cover with cold water. Bring to boiling and then drain the water. Cover the corned beef with fresh water. Stud the onions with whole cloves and add to the pot. Add the rest of the ingredients, except for the potatoes, carrots, cabbage, and turnip.

Cover the pot and bring the liquid to a boil. Turn down the heat and simmer for one hour per pound of meat. (3 ½ to 4 hrs.)

Remove the meat from the pot and add the potatoes, carrots, and turnip to the liquid. Cover, and bring to a boil. Simmer for 10 minutes, then add the quartered cabbage. Continue to simmer for 20 minutes or until the vegetables are tender.

That's it, a one pot meal that's ready to serve an entire family.

The following Irish Soda Bread recipe requires a cast iron skillet for the true, traditional texture of an authentic Irish Soda Bread.

Irish Soda Bread Recipe

Ingredients:

4 c. flour

1 tsp. baking soda

2 tsp. baking powder

1 tsp. cream of tartar

3 TBS. sugar

1 tsp. salt

2 ½ c. raisins

1 TBS. caraway seeds

2 ¼ c. buttermilk

Place dry ingredients in a sifter (not the caraway seeds) and sift.

Put the raisins in a small saucepan and cover them with water. Heat to boiling, then strain.

Add a small amount of the flour mixture into a mixing bowl, alternating with raisins and caraway seeds until they are all used up. Mix the dry ingredients with a large spoon, and then add the buttermilk. (I usually add 2 cups and then mix. If there is not enough, I add the rest.)

Empty the mixture onto a floured board and knead for a few minutes. Shape the dough into a round loaf.

Put a little flour into the bottom of a cast iron frying pan (spider pan).

Bake for 1 hour at 350 degrees or until golden brown on top. When the bread is done, rub butter over the top. Take the bread out of the pan while it is still hot. Cover the bread with a damp cloth or towel.

Hope you enjoy these traditional St. Patrick's Day recipes and this traditional Irish blessing:

May your blessings out number the shamrocks that grow. May your troubles be less and your blessings be more.