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18 March, 2009

I AM COOKING CORNED BEEF CABBAGE AND SODA BREAD FOR SUPPER

Comments : 2 Posted in : IRISH on by : wesleytyler

I AM COOKING CORNED BEEF CABBAGE AND SODA BREAD FOR SUPPER

The world’s first St. Patrick’s Day parade was held in Boston in 1761, organized by the Charitable Society. The first recorded parade[5] was New York City’s celebration which began on 18 March1762 when Irish soldiers in the English military marched through the city with their music.[6] The New York parade is the largest, typically drawing two million spectators and 150,000 marchers.[7] The predominantly French-speaking Canadian city of Montreal, in the province of Québec has the longest continually running Saint Patrick’s day parade in North America, since 1824;[8]shamrock, in one of its corners. Ireland’s cities all hold their own parades and festivals, including Dublin, Cork, Belfast, Derry, Galway, Kilkenny, Limerick, and Waterford. Parades also take place in other Irish towns and villages. The St. Patrick’s Day parade in Dublin, Ireland is part of a five-day festival; over 500,000 people attended the 2006 parade.

Corned Beef and Cabbage

INGREDIENTS

  • 3 pounds corned beef brisket with spice packet
  • 10 small red potatoes
  • 5 carrots, peeled and julienned
  • 1 large head cabbage, cut into small wedges

DIRECTIONS

  1. Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
  2. Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
  3. Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.
  4. FROM http://allrecipes.com/Recipe/Corned-Beef-and-Cabbage-I/Detail.aspx

Real Irish Bread DOES NOT HAVE RAISINS!

If your “soda bread” has raisins, it’s not “soda bread! It’s called “Spotted Dog” or “Railway Cake”! If it contains raisins, eggs, baking powder, sugar or shortening, it’s called “cake”, not “bread.” All are tasty, but not traditional Irish Soda Bread!” http://www.sodabread.info/

White Soda Bread

4 cups (16 oz) of all purpose flour.
1 Teaspoon baking soda
1 Teaspoon salt
14 oz of buttermilk

Method:

Preheat the oven to 425 F. degrees. Lightly crease and flour a cake pan.

In a large bowl sieve and combine all the dry ingredients.

Add the buttermilk to form a sticky dough. Place on floured surface and lightly knead (too much allows the gas to escape)

Shape into a round flat shape in a round cake pan and cut a cross in the top of the dough.

Cover the pan with another pan and bake for 30 minutes (this simulates the bastible pot). Remove cover and bake for an additional 15 minutes.

The bottom of the bread will have a hollow sound when tapped so show it is done.

Cover the bread in a tea towel and lightly sprinkle water on the cloth to keep the bread moist.

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2s COMMENTS

2 thoughts on : I AM COOKING CORNED BEEF CABBAGE AND SODA BREAD FOR SUPPER

  • May 2, 2009 at 5:42 pm

    sounds delicious…i’m gonna try it…right away i’m gonna get the ingredients from http://www.myethnicworld.com and try it…thanks for sharing.

  • July 7, 2010 at 8:45 am

    I Love this, absolutely delicious. Thanks for sharing your ideas.