Yes, yes, it's a bit past St. Patty's Day, but with our life being mostly a chorus of coughing, we're not quite on schedule. I love making holidays special around here, and since I've got a bit of Irish blood in me, St. Patty's Day is normally quite green in our home. Plus, Mountain Man has traveled Ireland, which means he likes to celebrate this holiday, too.
But, in all of our years of marriage, I've never made corned beef and cabbage for him. Honestly, I've dreaded the smell of the cabbage. However, I recently came across a slow-cooker recipe for this Irish meal and decided to give it a try.
The soda bread can in no way be REAL soda bread because it's just too tasty. I left the raisins out, by the way, since Mountain Man insists there were never raisins in any soda bread he had while in Ireland.
This combo turned out to make a lovely meal for those who dared eat it, and of course, the bread will now be seen on our dinner table regularly.
Slow Cooker Corned Beef and Cabbage
1 medium onion, cut into wedges
4 large red potatoes, quartered
1 lb. baby carrots
3 c. water
3 garlic cloves, minced
1 bay leaf
2 T. sugar
2 T. cider vinegar
1/2 tsp. pepper
1 corned beef brisket with spice packet (2-1/2 to 3 lbs) cut in half
1 small head cabbage, cut into wedges
Place the onion, potatoes and carrots in a 5 qt. slow cooker. Combine the water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet; pour over vegetables. Top with brisket and cabbage.
Cover and cook on low for 8-9 hours or until meat and vegetables are tender. Remove bay leaf before serving. 6-8 servings
~Taste of Home recipes
Gerry Austin's Irish Soda Bread
6 c. all-purpose flour
1 c. sugar
1 tsp. baking soda
1 tsp. salt
1 (15 ounce) package dark raisins (I leave these out)
6 large eggs
3 c. buttermilk
1 T. vegetable oil
Preheat over to 350. Lightly grease two 9 inch round cake pans and set aside.
Combine the flour, sugar, soda, salt, and raisins in a large bowl.
In a separate bowl, combine the eggs, buttermilk, and oil, mixing until the eggs are broken.
Move the dry ingredients to the sides of the large bowl and pour the liquid ingredients into the center. Fold the dry ingredients over the liquid pool with your hands until the dough is sticky.
Scoop the dough from the bowl, dividing it between the prepared pans.
Bake for one hour. (ours was done in 45 minutes, so watch carefully) Test doneness with a sharp knife, making the shape of a cross in the center of each loaf. If knife is clean, bread is done.
Serve warm with butter.
(I've only made one pan of this at a time, cutting the recipe in half.)
~from Back to the Family by Art Smith
Love, cough, cough,
P.S. It's snowing here again. :)