- 1 package Corned Beef Brisket (3-4 Pounds)
- 3 Tablespoons McCormick Ground Black Pepper
- 1 head Green Cabbage (can Use 2 If You’d Like More)
- Bertolli Olive Oil, For Searing
- 1/2 bottle Guinness, Or Any Beer
- 1 cup Balsamic Vinegar
- 2 Tablespoons Domino Sugar (optional)
1. Preheat the oven to 325 degrees.
2. Unwrap the brisket and place it fat side up inside the baking dish. If it came with a spice packet, sprinkle it over the top, then sprinkle on the black pepper and rub it in. Cover the dish with heavy aluminum foil and place it in the oven for 2 1/2 hours, then uncover and continue baking for 1/2 hour to 45 minutes.
3. Check the brisket by inserting a fork in the meat. If it goes in easily, it’s ready; if it meets with resistance, bake for another 30 minutes—or up to an hour in some cases! If the brisket is tough, it hasn’t cooked long enough! Once the brisket is fork-tender, remove it from the oven and let it rest, covered loosely in foil.
4. While the brisket is resting, make the balsamic reduction for the cabbage: Combine the balsamic and the sugar in a small saucepan over medium-high heat. Stir it together and bring the mixture to a boil, then reduce to medium-low and simmer until the mixture is reduced by half and thick. Set it aside.
5. Raise the oven heat to 350 degrees. Next, make the cabbage: Cut the cabbage into 8 wedges. Heat the olive oil in a large, heavy skillet over medium-high heat and add the cabbage. Sear it on both sides until the cabbage gets as much color as possible, about 1 minute per side. Use a spatula to transfer the cabbage to a rack placed over a baking sheet. Sprinkle the cabbage pieces with salt and pepper. Pour the Guinness (or beer) into the bottom of the pan, then carefully transfer the pan to the oven. Bake the cabbage for 20 minutes, or until tender and deeper brown.
6. Slice (or shred) the rested beef on a cutting board (it should be very, very tender and almost falling apart.) Then place it on a large platter alongside the cabbage wedges. Take generous spoons of the balsamic reduction and drizzle it all over the cabbage slices.
- 1 pound all-purpose flour (about 3 1/2 cups)
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 13 to 16 ounces buttermilk (depending on the consistency of the buttermilk)
1. Preheat the oven to 450° F.
2. Mix the flours in a large wide bowl, add the salt and sieved baking soda.
3. Lift the flour up with your fingers to distribute the salt and baking soda.
4. Make a well in the center and pour in all the buttermilk.
5. With your fingers stiff and outstretched, stir in a circular movement from the center to the outside of the bowl in ever increasing concentric circles. When you reach the outside of the bowl, seconds later the dough should be made.
6. Sprinkle a little flour on the worktop. Turn the dough out onto the floured worktop. (Fill the bowl with cold water so it will be easy to wash later.)
7. Sprinkle a little flour on your hands. Gently tidy the dough around the edges and transfer to oven tray. Tuck the edges underneath with your hand; gently pat the dough with your fingers into a loaf about 1 1/2-inch thick. Now wash and dry your hands.
8. Cut a deep cross into the bread (this is called ‘blessing the bread’ and then prick it in the center of the four sections to let the fairies out of the bread).
9. Bake in the preheated oven for 15 minutes then turn the oven down to 400°F for a further 15 or 20 minutes. Turn the bread upside down and cook for a further 5 to 10 minutes until cooked (the bottom should sound hollow when tapped). Cool on a wire rack
- Brown Soda Bread: Replace half the all-purpose flour with whole wheat flour.
- Dubliner Soda Bread: Before baking, brush loaf with egg wash (egg beaten with a little milk) and sprinkle with shredded Dubliner cheese.
- Cheese Scones: After the soda bread has been shaped, flatten it out and cut into pieces to form scones. Brush tops with egg wash (egg beaten with a little milk), dip tops into shredded Dubliner cheese and bake, cheese-side up, 10 minutes in a 450° F oven; cook on wire rack.
(From Simply Recipes)
- 1-1/2 to 2 pounds potatoes (about 3 large potatoes), peeled and quartered
- 8 Tablespoons (1 stick) butter
- 1 medium onion, chopped (about 1 1/2 cups)
- 1-2 cups vegetables—diced carrots, corn, peas
- 1-1/2 lbs ground round beef
- 1/2 cup beef broth
- 1 teaspoon Worcestershire sauce
- Salt, pepper, other seasonings of choice
1. Boil the potatoes: Place the peeled and quartered potatoes in medium sized pot. Cover with at least an inch of cold water. Add a teaspoon of salt. Bring to a boil, reduce to a simmer, and cook until tender (about 20 minutes.
2. Sauté vegetables: While the potatoes are cooking, melt 4 tablespoons of the butter in a large sauté pan on medium heat. Add the chopped onions and cook until tender, about 6 to 10 minutes.
If you are including vegetables, add them according to their cooking time. Carrots should be cooked with the onions, because they take as long to cook as the onions do.
If you are including peas or corn, add them toward the end of the cooking of the onions, or after the meat starts to cook, as they take very little cooking time.
3. Add the ground beef, then Worcestershire sauce and broth: Add ground beef to the pan with the onions and vegetables. Cook until no longer pink. Season with salt and pepper.
4. Add the Worcestershire sauce and beef broth. Bring the broth to a simmer and reduce heat to low. Cook uncovered for 10 minutes, adding more beef broth if necessary to keep the meat from drying out.
5. Mash the cooked potatoes: When the potatoes are done cooking (a fork can easily pierce), remove them from the pot and place them in a bowl with the remaining 4 Tbsp of butter. Mash with a fork or potato masher, and season with salt and pepper to taste.
6. Layer the meat mixture and mashed potatoes in a casserole dish: Preheat oven to 400°F. Spread the beef, onions, and vegetables (if using) in an even layer in a large baking dish (8×13 casserole).
7. Spread the mashed potatoes over the top of the ground beef. Rough up the surface of the mashed potatoes with a fork so there are peaks that will get well browned. You can even use a fork to make creative designs in the mashed potatoes.
8. Bake in oven: Place in a 400°F oven and cook until browned and bubbling, about 30 minutes. If necessary, broil for the last few minutes to help the surface of the mashed potatoes brown.
- Put a layer of creamed corn between the ground beef and the mashed potatoes.
- Sprinkle grated cheddar cheese over the top of the mashed potatoes before baking.
- 160 g / 6 oz Madeira, sponge or pound cake, halved and cut into thick slices
- 1 160 g packet trifle sponges
- 3 tbsp sweet sherry
- 1 x 135 g block Chivers Jelly made up to one pint
- 300 g/10 oz fresh strawberries or raspberries, or defrosted frozen ones plus a few extra for decoration.
- 500 ml packet ready made custard.
- 500 ml/ 2 cups double or whipping cream, softly whipped
- Handful flaked almonds, toasted (optional)
The trifle can be made in one large glass dish or into individual glasses
1. Line the bottom of the dish or glasses with the cake slices or trifle sponges.Sprinkle with the sherry and leave to soak for 5 minutes.
2. If using fresh strawberries, slice thickly (reserve a few for decoration), if using frozen leave whole. Otherwise, lay the fruit evenly over the cake. Press lightly with a fork to release the juices.
3. Pour over the liquid jelly making sure it covers the sponge. Place the dish into the refrigerator and leave until the jelly is set.
4. Once set, spoon over the custard, again in a thick layer.
5. Finally, finish with a thick layer of whipped cream either spooned over or piped using a piping bag.
6. Decorate with strawberry slices or raspberries and toasted, flaked, almonds if using.
Do you have any favorite recipes for traditional Irish food? If so, what are they? I’m always looking for new recipes, so please share them below (or a link to the recipe(s) that you enjoy.) Thanks!
Wishing you awesome travels and a Happy St. Patrick’s Day!
A Traveling Broad
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