I am married to a Scotsman and we absolutely must have Corned Beef and Cabbage each year on St. Patricks Day. My dilemma was it was so bland I just did not enjoy it. Until last year, when I discovered this recipe!
Corned Beef and Cabbage
1 4-5 pound corned beef brisket, rinsed, fat trimmed to 1/4" thick
4 cups low-sodium chicken broth
4 cups water
12 carrots, peeled (3 chopped, 9 halved crosswise)
2 celery ribs, chopped
1 onion, peeled and quartered
3 bay leaves
1 tablespoon whole black peppercorns
1 tablespoon minced fresh thyme
1 teaspoon whole allspice
3 tablespoons unsalted butter
1 1/2 pounds small red potatoes
1 head green cabbage (2 pounds) cut into 8 (2") wedges
pepper
Adjust oven rack to middle position and heat oven to 300 degrees. Combine beef, broth, water, chopped carrots, celery, onion, bay leaves, peppercorns, thyme and allspice in Dutch oven. Cover and bake until folk slips easily in and out of meat, 4 1/2 - 5 hours.
Transfer meat to 13 x 9 baking dish. Strain cooking liquid through fine-mesh strainer into large bowl, discard solids and skim fat from liquid. Pour 1 cups cooking liquid over meat. Cover dish tightly with aluminum foil and let rest for 30 minutes.
Meanwhile, return remaining cooking liquid to Dutch oven, add butter, and bring to simmer over medium high heat. Add potatoes and simmer until they begin to soften, about 10 minutes. Add carrot halves and cabbage, cover and cook until tender, 10-15 minutes. Transfer vegetables to serving platter and season with salt and pepper.
Transfer beef to carving board and sliced against grain into 1/4" thick slices.
Colcannon (serves 4)
1 1/4 pound potatoes, peeled and cubed
2 slices bacon
1/4 small head cabbage, chopped
1/2 large onion
1/4 cup milk
salt and pepper to taste
1/8 cup melted butter
Place potatoes in a saucepan with enough water to cover. bring to boil and cook for 15 -20 minutes, until tender.
Place bacon in a large deep skillet, cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside. In the reserved drippings, saute the cabbage and onion until soft and translucent. Putting a lid on the pan helps the vegetables cook faster.
Drain the cooked potatoes, mash with
milk and season with salt and pepper. Fold in the bacon, cabbage and onions, then transfer mixture to a large serving bowl. Make a well in the center and pour in the melted butter. Serve immediately.
Irish Soda Bread
yield 1 loaf
4 cups all purpose flour, plus extra for currants
4 tablespoons sugar
1 teaspoon baking soda
1 1/2 teaspoon kosher salt
4 tablespoons (1/2 stick) cold unsalted butter cut into 1/2" dice
1 3/4 cups cold buttermilk, shaken
1 extra large egg, lightly beaten
1 teaspoon grated orange zest
1 cup dried currants.
Preheat oven to 375. Line a sheet pan with parchment paper
Combine the flour, sugar, baking soda and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.
With a fork, lightly beat the buttermilk egg and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet.
Dump the dough onto a well floured board and knead it a few times into a round loaf. Place the loaf onto the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45-55 minutes or until cake tester comes out clean. When you tap the loaf, it will have a hollow sound.
Cool on baking rack. Serve warm or at room temperature.
