Happy Tuesday! I must admit…I LOVE St. Patty’s Day, not just because it’s my Mom’s (Hall) birthday, but because of all the festivities that come along with it! I also LOVE Corned Beef and Cabbage…call me weird, but probably one of my favorite meals…which I only eat once a year, if I’m lucky.
What You Need ::
1 corned beef brisket with spice packet (1 pound)
1 medium onion, sliced
4 cups water
1/2 cup unsweetened apple juice
2 tablespoons brown sugar
1 teaspoon finely grated orange peel
1 teaspoon prepared mustard
1/8 teaspoon ground cloves
1/2 small head cabbage
4 medium carrots, cut into 3-inch pieces
Place brisket and contents of spice packet in a large saucepan. Add onion, water and apple juice. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until meat is tender.
Transfer brisket to an 11-in. x 7-in. baking dish coated with cooking spray; reserve cooking liquid. Combine the brown sugar, orange peel, mustard and cloves; rub over meat. Bake, uncovered, at 350° for 15 minutes.
Meanwhile, cut cabbage into four wedges, leaving a portion of the core attached to each wedge. Add cabbage and carrots to cooking liquid. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Thinly slice corned beef; serve with vegetables.
What You Need ::
1 cup all-purpose flour
1 tablespoon brown sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
4-1/2 teaspoons cold butter
1/3 cup buttermilk
3 tablespoons raisins
In a small bowl, combine the flour, brown sugar, baking powder, baking soda and salt. Cut in butter until crumbly. Combine egg and buttermilk; stir into crumb mixture just until moistened. Fold in raisins.
Turn onto a lightly floured surface; gently knead 6-8 times. Shape into a 5-in. round loaf. Place on a baking sheet coated with cooking spray.
Using a sharp knife, cut a 1-in. cross about 1/4 in. deep on top of loaf. Bake at 375° for 18-22 minutes or until golden brown. Cool on a wire rack. Yields: 1 loaf (4 slices).
Guinness isn’t the only Irish Beer, ya know…
For those of you who are Irish or merely aspire to be, is a guide to those essential elements in any Celtic revelry: Irish stout, ale, and porter.
Joe’s Bar down the street may be serving green lager this St. Patrick’s Day, but in Ireland the color of beer year-round is black—as in dry, roasty stout, the Blessed Trinity being Guinness, Murphy’s, and Beamish. Poured slowly, to allow the prized creamy head to form, these three beers are as emblematic of Eire as shamrocks and Celtic crosses.
By far the best-known black beer the world over, Guinness is considered by some to be the standard by which all other stouts are judged. Others, like myself, may suggest that its character has been dulled over the past decade and a half. Regardless of your view, however, it is still a fine, dry, appetizing pint.
Poorer County Cork cousins to that Dublin-brewed juggernaut, Beamish and Murphy’s represent two different takes on the Irish-stout style—the former more roasted and firmer than Guinness and the latter more malty and a bit chocolaty. For oysters on the half-shell or smoked salmon, choose Beamish or Guinness, but with roasted or grilled meats from pork to beef, try the Murphy’s.
Luck of the Irish, to ya!
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