This is my second year attempting to cook a traditional Irish meal for St. Patrick’s Day. Last year we had Irish Beef Stew, so I wanted to do something different. When you think traditional Irish food, your mind goes to corned beef and cabbage, with some Irish soda bread on the side. I’ve never had corned beef OR soda bread, so this was the perfect opportunity to try it out. I’m used to lots of flavor, so I used Bobby Flay’s Corned Beef recipe, which is just kicked up a bit. All in all, it was a huge success. With the leftovers, we had Reuben sandwiches!
Bobby Flay’s Corned Beef
Source: Bobby Flay
1 corned beef, prepared (instructions below)
1 lb bacon, cut into pieces
spice rub for the meat
coarse ground mustard
To prepare the corned beef, simply remove from packaging and rise off. Place in a large pot and fill with water until just over the meat. Add the spice pack that came with the meat. Boil at a slow simmer for 2.5 to 3 hours, until fork tender. Remove and allow to cool. Trim and discard the fat.
Fry the bacon in a pan, and set aside once browned. Slice the corned beef and season each side with the rub. Flash fry in the bacon grease about 30 seconds on each side, just to get the flavor and a touch of crust on each side. Remove to paper towels.
To make the sauce: combine mustards, honey and horseradish (sorry didn’t measure) until it tastes to your liking. It’s spicy! Drizzle over the meat to serve.
Cabbage and Bacon:
1 head cabbage, chopped
1 onion, chopped
2 cloves garlic, chopped
bacon from the corned beef recipe
touch of water
seasonings to taste
In a large pot, combine the cabbage, onion and garlic with about a tablespoon water. Cook over medium heat until the cabbage has cooked down and is soft. Season to taste and serve with crumbled bacon.
Brown Soda Bread
Source: Cooking Light, March 2010 Issue
2.5 cups whole-wheat flour
1/2 cup all-purpose flour
1/2 cup steel-cut oats (there IS a difference between this and regular oats)
2 tbsp brown sugar
1 tbsp wheat germ
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 cups buttermilk
1 large egg, beaten
Preheat oven to 325.
Combine the flours through the salt in a large bowl until well mixed. Combine the buttermilk and the egg in another bowl, then pour into the dry mixture. Stir till combined.
Pour into a greased 9×5 loaf pan and bake for one hour and five minutes or till cooked through. Remove from pan and cool completely before serving.
Got leftovers? Make a Reuben sandwich! Simply use the slices of bread, add some thousand island dressing, some corned beef, sauerkraut and voila!
For dessert, we had simple cupcakes. There’s no recipe for these because they were the boxed funfetti cake mix with buttercream icing colored green. But they looked cute!