Difficulty: Intermediate
The quintessential St. Patrick’s Day meal is corned beef and cabbage with a beautiful rustic loaf of soda bread alongside it. From what I have heard corned beef and cabbage is not traditionally served in Ireland, but is an Irish-American creation. Apparently in Ireland they serve bacon and cabbage, which is also delicious, but corned beef was more affordable to the Irish–American immigrants and a classic was born.
I grew up eating corned beef and cabbage every St. Patrick’s day cooked by my Puerto Rican mother. She grew up in the Bronx and ate it every year on St. Patrick’s Day. My dad, however, never had corned beef and cabbage until my parents were married and he is Irish. Go figure!
It’s kind of silly the way this dish came to be a family tradition, but no matter how you look at it one thing is certain. It’s comfort food. This dish is a rustic, one pot, stick to your ribs meal. It’s perfect on a cold, rainy March day.
As I have started to cook this meal for my family I have add a loaf of soda bread. The addition of the bread was simply because some of my kids are not adventurous eaters. If the bread was there at least they were eating something on the table.
My mom didn’t bake much when I was growing up, so we usually had refrigerated biscuits or rolls with this meal. We loved those biscuits growing up , but since I love to bake I decided to start making soda bread from scratch. It’s sort of like making a giant biscuit and satisfying to use your hands to form something out of nothing.
On next St. Patrick’s Day try making this hearty meal and embrace your Irish heritage or fake it for a day.
Corned Beef and Cabbage
Corned beef brisket (3-4 lbs)
Head of green cabbage (cut into 6-8 wedges)
1 lb Carrots (peeled and cut into sticks)
1-2 lb Potatoes (Russets peeled and cut into 2 inch cubes or red skin washed and 2 inch cube)
1 lb White or yellow onions ( peeled and cut into wedges)
Other root vegetables optional (turnips, parsnips or celery root peeled and cut into 2 inch cubes)
Open the corned beef brisket and place into a large pot or dutch oven. Open the seasoning packet included with the brisket and sprinkle over meat. Corned beef is already seasoned, but I always add the seasoning packet too. I figure might as well up the flavor. Fill the pot with water until the meat is completely covered. Bring the pot to a boil and then reduce to a simmer. Simmer according to package directions based on weight of meat.15 minutes before meat is done cooking add the potatoes and carrots and other root vegetables.
If cabbage and onions will fit into the pot add them as well. If the pot is too full wait until you remove the meat and then add the remaining vegetables and cook until tender.
Let meat rest covered in aluminum foil while vegetables finish cooking.
Drain vegetables and arrange in a bowl or on a platter to be served family style. Cut the meat, making sure to cut against the grain. If you cut with the grain you will end up with tough cuts of meat. You may need to change direction while you are cutting to stay against the grain. Lay sliced meat on the platter next to the vegetables or on a separate platter. Serves 4-6
Irish Soda Bread
3 ½ Cups All purpose flour
1 1/3 Cups Buttermilk
½ tsp salt
2 TBSP Sugar
1 ½ tsp baking powder
Egg (beaten)
Sugar
Preheat oven to 375°F. Combine flour, sugar, salt and baking powder in a mixing bowl and make a well in the center.
Pour buttermilk into center of well and mix with a whisk just until it comes together and then switch to a wooden spoon or your hands.
Dough will be wet and sticky. Turn onto a floured surface and gently kneed with your hands into a ball. Take a knife and cut an “x” into the dough cutting all the way through.
Transfer dough to a greased round cake pan or greased cast iron skillet. Beat egg with a splash of water and brush the surface of the dough with the egg wash.
Sprinkle remaining sugar lightly over dough.
Bake for 40-45 minutes. To test done-ness knock on it with a fist and it will produce a hollow sound when finished baking.
You may not want to wait until St. Patrick’s day to make this meal. Too good to wait!