Get a Kiss For the Cook with these Irish Recipes

As promised, here are a couple of recipes for those who want to have an Irish menu for St. Patrick’s Day. The recipes I’ve chosen are Irish Soda Bread and Corned Beef & Cabbage.

I’m not sure that I’ve ever eaten any of this stuff. My dad loves cabbage, but I’ve never been a fan, and I just can’t recall eating corned beef ever. As for the bread, in my family I’m known as the “bread eater.” My family jokes that I practically lived off of bread when I was a kid. And I must admit, to this day whether it’s rolls, biscuits, or baked breads on the table, I always help myself and eat my fair share (if not more). So I’ll definitely be trying this Irish Soda Bread!

Irish Soda Bread

Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3 tablespoons butter or margarine
1/4 cup raisins (optional)
1 egg white, slightly beaten
3/4 cup buttermilk
Nonstick cooking spray
1/4 teaspoon salt

Directions
1. In a medium mixing bowl stir together flour, baking powder, soda, and salt. Cut in margarine or butter until mixture resembles coarse crumbs. Stir in raisins, if desired. Make a well in the center of the mixture.

2. In a small mixing bowl combine egg white and buttermilk. Add all at once to dry mixture. Stir just until moistened.
3. On a lightly floured surface knead dough 10 to 12 strokes until nearly smooth. Shape into a 7-inch round loaf.

4. Lightly coat a baking sheet with cooking spray Place bread dough on baking sheet. With a sharp knife, make 2 slashes in the top to form an X.
5. Bake in a 375 degree F oven about 30 minutes or until golden. Serve warm. Makes 1 loaf (16 servings).

Corned Beef and Cabbage

Ingredients
1 3-pound corned beef brisket
1/2 cup sliced onion (1 small)
1 bay leaf
1/2 teaspoon whole black peppercorns
3 cups water
1 1-1/2-pound cabbage, cut into 6 wedges

Directions
1. Trim any visible fat from the meat. Set aside.

2. Place rack in a 4- to 6-quart pressure cooker. Add the meat, onion, bay leaf, black peppercorns, and water.

3. Lock lid in place. Place pressure regulator on vent pipe (if you have a first-generation cooker). Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 50 minutes.

4. Allow pressure to come down naturally. Carefully remove lid. With a slotted spoon remove the meat and onions to a serving platter; set aside.

5. Place the wedges of cabbage in the pressure cooker. Lock lid in place. Place pressure regulator on vent pipe (if you have a first-generation cooker). Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 2 minutes.

6. Quick-release the pressure. Carefully remove lid. With a slotted spoon remove the cabbage wedges. Serve with meat and onions. Makes 6 main-dish servings.

Comments

  1. My Irish husband is always asking me to make corned beef and cabbage, but I just can’t bring myself to do it.

  2. Anamika:The Sugarcrafter says:

    Jerri
    Thanks for sharing the irish soda bread. Well, instead of corned beef, i will try with chicken or goat meat..What do say ? Thanks for sharing, eh!

  3. ValleyGirl says:

    I’m just not a fan of cooked cabbage. Can’t bring myself to eat it — the taste is fine, but the texture seriously makes me gag. I’ve made lazy cabbage rolls where you just throw in a bag of ready-to-eat (minus the dressing, of course!) coleslaw in with the meat and rice mixture or used the same stuff in stir frys, but just to eat it cooked by itself in big chunks like that….. yeah, not going to happen! The soda bread has always interested me though. I may have to try it.

  4. Yeah, like I said, I don’t eat cabbage either. (except in the occasional egg roll) But I want to post a variety of recipes for all kinds of people.

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