Celebrate Spring With St. Patrick
Published 3:42 pm Tuesday, March 12, 2013
You don't have to be Irish to enjoy St. Patrick's Day.
On a blustery March day there's nothing better than a corned beef and cabbage dinner served with Irish Soda Bread.
Today's recipes offer a crock pot version as well as the traditional method for corned beef, and easy Irish soda bread, and an Irish dessert: Slow Cooked Corned Beef Dinner, Corned Beef with Cabbage and Potatoes, Irish Soda Bread, Apple Puddeny-Pie.
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2-3/4 lb. corned beef, 3 potatoes, quartered, brisket, trimmed, 3 lg. carrots, quartered, 1 onion
Put corned beef in large crock pot. Top with vegetables, then water just to cover. Sprinkle with seasoning if included with corned beef. Cover and cook on low for 9 to 11 hours or until corned beef is fork tender. With slotted spoon remove the carrots and potatoes to a serving dish. Discard onion. Transfer corned beef to a cutting board; cut in thin slices against the grain. Serves 6.
4-1/2 lb. corned beef brisket trimmed, 20 whole peppercorns, 5 whole allspice, 5 garlic cloves unpeeled, 2 bay leaves, 4 lb. potatoes, quartered, 1 lb. carrots, 1 lb. parsnips, 1 med. head cabbage
1/2 c. Dijon mustard w/seeds, 2 T. maple syrup, 1 T. prepared horseradish
In 8-quart Dutch oven, place brisket, peppercorns, allspice, garlic, bay leaves and enough water to cover; heat to boiling over high heat. Reduce heat to low; cover and simmer 2 hours, 30 minutes. Add quartered potatoes, whole carrots, and whole parsnips to Dutch oven; heat to boiling. Reduce heat to low; cover and simmer 30 minutes or until meat and vegetables are tender. With tongs and slotted spoon, transfer meat and vegetables to platter; cover and keep warm. Add cabbage cut into 8 wedges to liquid in Dutch oven; heat to boiling. Reduce heat to low, cover and simmer 5 minutes or until cabbage is tender. Prepare Horseradish Mustard Sauce: In small bowl with fork mix mustard, maple syrup and horseradish until smooth; set sauce aside. Drain cabbage and add to platter with meat. Thinly slice meat and serve with vegetables and mustard sauce. Garnish with chopped parsley. Serves 8.
2-1/4 to 2-3/4 c. flour, 1 c. buttermilk, 3 T. sugar, 2 tsp. margarine, 1 T. caraway seeds, 3/4 c. raisins, 1 tsp. baking soda, 1 pkg. dry yeast, 1/2 tsp. salt,
In small mixer bowl thoroughly mix 1 cup flour, sugar, salt, caraway seed, baking soda, and undissolved yeast. Combine buttermilk and margarine in saucepan. Heat over low heat until liquid is very warm (margarine does not need to melt). Gradually add to dry ingredients and beat 2 minutes at medium speed, scraping bowl often. Stir in raisins and enough additional flour to make soft dough. Cover bowl; let rise in warm place free of drafts until doubled in bulk, about 50 minutes. Punch down dough. Turn onto lightly floured board. Knead 20 times forming a smooth ball. Place on greased baking sheet. Press dough to flatten into 8-inch circle. Cover; let rise in warm place about 50 minutes. Bake at 350 degrees for 30 minutes or until done. Remove from pan and cool on wire rack.
4 cooking apples, 1 tsp. cinnamon, 1/2 tsp. nutmeg, 1/3 c. water, 2 tsp. fresh lemon juice, 1 tsp. lemon rind, grated, 1/2 c. sugar, 1/2 tsp. salt, 1/2 tsp. baking soda, 1 c. quick oats, 1/3 c. butter
Pare and core apples. Cut into eighths and place in greased baking dish about 10 x 6 inches. Sprinkle with combined spices, sugar and a little salt. Mix water, lemon juice and grated rind and pour over apples. Add baking soda and remaining salt to oats; work butter into mixture until crumbly. Spread oatmeal mixture over apples and bake in preheated 375 degree oven for 40 minutes. Serves 4 to 6.