Corned Beef and Cabbage
Being from South of Boston (not South Boston – but close enough) gives me a little authority on how an good Corned Beef and Cabbage meal should be done. It is a very traditional St. Paddy’s Day Feast. But of course you know me. I have just a little twist on it. I roast the beets instead of putting them in the broth. They retain so much more flavor and they do not turn everything red. The big bonus here is your Red Flannel Hash the next morning is so much tastier too. Of course you must make leftovers with this meal. I am a purist that way. You can ask any true New Englander. This recipe feeds 4, easily doubled and even tripled so you have enough for leftovers for another meal and the hash. This is the meal that keeps on giving!
Corned Beef and Cabbage
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3-4 pound piece corned beef, whichever one you like best
1 4 oz piece of salt pork
2 bay leaves
1 tablespoon caraway seeds
5 black peppercorns
3 parsnips, peeled and cut into 3 inch pieces
5 carrots, peeled and cut into 3 inch pieces
3 turnips, peeled and quartered
1 small rutabaga
6 small onions, peeled
4 potatoes, peeled and quartered
1 head cabbage cut into wedges
4 beets, roasted in a 400F degree oven until tender, then peel and slice
In large heavy pot, combine corned beef, bay leaves, caraway seeds, peppercorns and salt pork. Add water to cover and bring to a boil. Reduce heat and simmer for 2 hours. Remove the meat from the pot and reserve on a plate, keep warm. Discard the pork. Add to the broth the parsnips, carrots, and turnips and rutabaga, simmer for 20 minutes. If necessary add more water to cover. Add onions and potatoes and simmer for another 20 minutes. Add cabbage and simmer for 15 minutes. Serve the warm, sliced meat with a little broth, beets and vegetables all around the meat on a big platter family style.
Red Flannel Hash with Poached Eggs
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You must use the left-over Corned Beef and Cabbage to make this wonderful next day hash. If you feel you are going to eat all the wonderful stuff above in one seating then make extra because you do not want to miss out on all of this deliciousness!
2 tablespoons each butter and olive oil, can get butter to a higher heat this way so it does not burn
1 red onion, chopped, 1/2 inch
1 red bell pepper, chopped, 1/2 inch
1/4 tsp dried thyme
1/2 lb cooked leftover corned beef cut into small cubes, about 1/2 inch size
3/4 lb leftover potatoes, chop 1/2 inch cubes
3/4 lb leftover beets, chop in 1/2 inch cubes
1/4 lb leftover rutabaga, chop in 1/2 inch cubes, I like this for the bite
S & P to taste
4 eggs for poaching
Chopped parsley, optional, just for a little sprinkle
Heat butter and oil in a large iron skillet; add onion and pepper and sauté until soft, about 5 minutes. Add thyme, corned beef, potatoes, beets, rutabaga and S & P to taste. Give a gentle stir, spread in a layer and cook over medium-high heat for about 10 minutes until potatoes begin to crisp on bottom. Try not to touch them as you want them to crisp. Place a lid or an oven proof plate that is slightly smaller in diameter than the skillet over the hash to tamp it down and make it extra-crisp. This is SO good this way.
Meanwhile, poach 1 or 2 eggs per serving until they are done to your liking. Spoon the hash onto plates and top each portion with eggs, sprinkle with parsley, and serve with toast.
The Best Original Irish Soda Bread
I don’t often take a recipe from a place other than “in my head”, but this time, I had to because this is the best Irish soda bread there is. Irish soda bread is 4 ingredients which make a delicious, simple bread that goes perfectly with this or any meal. Some things are better left unchanged and this recipe is one of them. Many thanks to The Society for the Preservation of Irish Soda Bread for this great recipe. Anything you ever wanted to know about soda bread is right there — the real thing. You can even get soda bread mix made from ingredients straight from Ireland.
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4 cups (16 oz) of all purpose flour.
1 Teaspoon baking soda
1 Teaspoon salt
14 oz of buttermilk
Preheat the oven to 425 F degrees. Lightly grease and flour a cake pan. In a large bowl sieve and combine all the dry ingredients (which means sift). Add the buttermilk to form a sticky dough. Place on floured surface and lightly knead (too much kneading 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 that shows it is done. Cover the bread in a tea towel and lightly sprinkle water on the cloth to keep the bread moist.