St. Patricks Day Corned beef and cabbage & Irish soda bread
Corned Beef and Cabbage
- Fresh parsley
- mustard Seed
- 4+ peppercorn mix
- cloves
- juniper berries
- bay leaves (the strongest you can find)
- all spice berries
- thyme (a lot of dried, since it’s very water soluable, and doesn’t last long when boiled)
- Optional: dried ginger, star anise
- potatoes (baby, about the size of a tablespoon)
- onion (4+ big onions)
- carrot (5+ medium carrots)
- celery (3+ small stalks, not too much)
- cabbage (a small one… it’ll have to be cooked after taking some veggies/broth out, so it can’t be too large.)
- corned beef (the larger the better, also try to get a flat cut, not a point cut, ~$10, so x lbs)
Alt (kosher salt, 2 tbsp, added at the corned beef stage)
- put the corned beef in, and add ~2 tsp mustard seed, 1.5 tsp peppercorn mix, 4 cloves, 8 juniper berries, 6 all spice berries, 2 very strong bay leaves or 4+ weak bay leaves), and 2 tablespoons of thyme or maybe a little more).
- Cook for 2.5 hours, turning every half-hour.
- After 2.5 hours, take out the corned beef, and add half the potatoes, carrots, and onion. Cook for 15-25 minutes.
- After those 15-25 minutes, add the rest of the veggies, and cook for another 15 minutes.
- Take out half, and fill the empty space with the cabbage. Cook on high for another 15 minutes.
- Serve an 8th of cabbage, 2 slices of corned beef, a bowl-full of veggies, and add chopped fresh parsley on top. Serve along with the Irish soda bread.
Irish soda bread
- 2 cups all purpose flour
- 2 cups whole wheat flour
- 1 tablespoon (or less) of baking soda
- 1 tablespoon (or more) of salt
- 1 quart (or less) of buttermilk
- Any amount of Irish butter
- A little bunch… or a ton… of caraway seeds
- (note people like raisins or currants in this, but I find that’s less appropriate for dipping in the soup)
(Pre-heat a cast iron pan to 425)
- Mix all of the dry ingredients together.
- Stir in the buttermilk past where the dough looks shaggy, until the dough looks smooth.
- Place in a cast iron pan already pre-heated to 425, and cook for 40~ish minutes.
- Take out and test that the middle is 190 deg F with a therometer, and serve with the Irish butter.