May you always have
Walls for the winds,
A roof for the rain,
Tea beside the fire,
Laughter to cheer you,
Those you love near you,
Go mbeannai Dia duit
(May God Bless You)
Traditional St. Patricks Day Dinner
Corned Beef and Cabbage
Courtesy of Laria Tabul PHOTO BY: mis7up
PREP TIME 10 Min
COOK TIME 2 Hrs 25 Min
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.
Serve with Irish Soda Bread
Irish soda bread is a quick bread that uses baking soda rather than yeast.
Easiest bread ever – you just mix everything together and bake it.
Ingredients:
1 cup all-purpose flour
1 cup whole-wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup oatmeal
1 cup buttermilk
Directions:
1. Mix the flour, baking soda, salt and oats in a bowl.
2. Mix in the buttermilk and form a dough.
3. Shape the dough and place it on a baking sheet or in a loaf pan.
4. Bake in a preheated 375F oven for 40 minutes (the top should be golden brown).
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