St. Patrick’s Day is this Friday. We have plans to meet up with friends that night, so I wanted to make this dinner as an early St. Patrick’s Day celebration. My mother in law shared these recipes with me a couple of years ago & they are both so good! If you are looking for something special (and Irish) to cook, these recipes are for you. The bread takes a couple of minutes to prep and the corned beef is super easy too. Scroll down for the recipes. Enjoy!
American Irish Soda Bread
This bread is delicious right out of the oven. Any leftovers are perfect with coffee the next morning. Adapted from King Arthur Baking.
Ingredients
Bread
- 3 cups all purpose flour
- 1 tbsp baking powder
- 1/4 tsp baking soda
- 3/4 tsp salt
- 1/2 cup sugar
- 1 cup raisins or currants
- 1 tbsp caraway seeds, optional
- 1 large egg
- 1 3/4 cups buttermilk
- 4 tbsp butter, melted
Topping
- 1 tbsp milk
- 4 tbsp sugar
Instructions
- Preheat the oven to 375°F. Lightly grease a 9 x 5″ loaf pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, raisins or currants, and caraway seeds.
- In a separate bowl, whisk together the egg and buttermilk.
- Quickly and gently stir the wet ingredients into the dry ingredients.
- Stir in the melted butter.
- Spoon the batter into the prepared pan. Draw your finger around the edge of the pan to create a moat. Drizzle the bread with 1 tablespoon of milk – the moat will prevent the milk from running down the sides of the loaf pan. Sprinkle with sugar.
- Bake the bread for 50 minutes – 1 hour, or until a toothpick inserted into the center comes out clean.
- Remove the bread from the oven, loosen its edges, and after 5 minutes, turn it out onto a rack to cool.
Corned Beef and Cabbage
This recipe smells amazing as it simmers on the stove. Enjoy with a hunk of soda bread. Adapted from McCormick.
Ingredients
- 1 -3 lb. corned beef brisket
- 1 small onion, quartered
- 2 tbsp mixed pickling spice if spices were not included in your brisket package
- 1 tsp minced garlic
- 8 small potatoes
- 2 cups baby carrots
- 1 small head cabbage, cored and cut into 8 wedges
- 2 tbsp butter, melted
- 1 tsp parsley flakes
Instructions
- Place brisket in a 6-qt dutch oven. Cover with about 2 quarts of water. Add onion, pickling spice, and garlic. Cover.
- Bring to a boil. Reduce heat to low. Simmer, covered for 2 hours. Do not boil.
- Add potatoes and carrots. Simmer 30 minutes longer.
- Add cabbage and simmer for 15 additional minutes.
- Remove brisket and vegetables from the pot.
- Slice brisket across the grain.
- Arrange vegetables around the brisket and brush with mixed butter and parsley.
