Recipe: St. Patrick’s Day – 2010

|March 12, 2011|read comments (0)
Author: Mama's Kitchen

 

 
Today we are all Irish.

Buffalo has their annual St. Patrick’s Day Parade today; the bars are selling green beer; bakeries are selling green bagels. Green chocolate is found in the candy makers outlet.

I think everyone is making corned beef today – whether it is brisket or round.
I needed to run out for caraway seeds – so I drove into the city and went to a supermarket in South Buffalo – or should I say “Little Ireland” – a prominently Irish part of the city. Passing the bars – well – they are packed all ready and it‘s still morning. Irish flags are hanging every where. Shamrocks are painted on faces and everything is GREEN! And everyone is wearing green as well.

The Irish Center is going strong. And after the parade – more and more patrons will be flooding these places. The Irish dancers are dancing their little legs off – they are sooooo good! Amazing talent! I could watch them forever. (I have a strong background in dance as well).

I’m staying home – it’s damp and raining so it’s not the best weather for parade watching. Plus I am not into big crowds and rowdiness. But I can honestly say – this is the first St. Paddy’s Day Parade that I’ve seen that it didn’t snow in Buffalo! Wonders never cease!

My corned beef round in boiling away with onion and caraway. Just need to cut up my cabbage, clean and cut my carrots. The vote this year was for mashed potatoes in place of adding potatoes to the pot – fine with me.


My Irish Soda Bread is in the oven with raisins and caraway.
 

My Corned Beef Recipe

Tender corned beef round with cabbage, and carrots. Served with mashed potatoes and Irish Soda Bread.

1 3 ½ lb. corned beef round (we don’t care for the fatty brisket)
2 medium onions, cut into chunks
Sprinkle caraway seeds

Wash off the corned beef round and toss the spice packet away. The beef is flavored enough by the corning process. If there is excess fat; remove. This round that I have was nice and lean.
Place in stock pot with onion and cover with cold water; cover pot. I let it boil for 1 1/2 hours before I added the caraway – just in case I needed to skim it. But this round was perfect.

Three hours into boiling, the carrots were added. Cabbage went in 30 minutes after the carrots. The cabbage cooks in about 30 minutes – enough time to boil potatoes and make mashed potatoes.

This is a one-pot meal if you add potatoes to the broth. But I don’t mind the extra pan from the mashed potatoes. And there is not much prep work that needs to be done; clean up is so easy.

 
Four and half hours after placing the pot on the stove – we had our meal. The beef was fork tender – just perfect. The cabbage and carrots had just the right texture – not mushy.

I paid a dollar more per pound for the round (brisket is cheaper) and it was well worth it. We don’t eat it all the time – just a couple times a year – and paying a bit more is fine.
 

My Irish Soda Bread
I’ve been making this so long that I just “eye-ball” it. Simple to make, no rising time (like yeast breads) and so delicious. With so little clean up!

I started with:
4 cups unbleached all-purpose flour
¾ cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon caraway seeds – blending with my large fork

To this I added:
2 cups raisins
½ cup butter, softened
2 cups buttermilk

Now for all of you that bake and make breads, you know how weather, humidity, etc. affects your flour – not to mention the fact that todays’ flour is crappy anyway**. I needed to add an additional cup (give or take) of flour to get the right consistency.

Shaped and flattened a bit and placed on a greased baking sheet (I use shortening to grease my pans); cut a “cross” into the bread (since this is a dense, heavier bread, you want to make sure it bakes through) and placed in a preheated 350* F. oven.


This recipe gives a good-sized loaf .
 
Sometimes I only add 1 cup raisins to half the dough and make 2 smaller loaves. The caraway can be omitted as well. And you can increase the caraway to 2 tablespoons – your choice.
 

**I find that flours that come from some of the smaller mills are much better to work with and give better results. The “big brand name” flours aren’t all they claim to be anymore.

Well as you can see – my bread “grew” considerably.


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