Archive for March, 2012

Spring in Your Step

Boiled with stock and spices

Cooked vegetables and cabbage laid n bottom of roasting pan.

Winter has nearly ended, and it never really began! Nevertheless, this month we will celebrate the beginning of spring and the celebration of St. Patrick’s Day with Mickey Valcich, Grand Marshall. It is an honor well deserved. In recognition we will be preparing Corned Beef and Cabbage with Brown Irish Soda Bread. Corned beef is called such because it was originally beef that was packed in salt, salt kernels roughly the size of corn. The beef would then be boiled to rehydrate and rinse the salt off. Today the beef brisket we buy for corned beef is already salted and rinsed and is ready to be boiled for presentation. This recipe has been adapted from the MFD recipe passed down by word of mouth over the years. Particularly the presentation method lends itself to an easy parade day, just pop it in the oven and pop a cold one. Good Stuff!

Corned Beef and Cabbage

4 pounds corned beef brisket

1 pack spices (included with beef)

4 bay leaves

2 Tablespoons pickling spice (optional)

1 head cabbage, cut into wedges

4-5 potatoes, cut into wedges

2 carrots, cut into thick slices

2-4 ribs celery, cut into chunks

1 quart, more or less, water or stock to cover vegetables in roasting pan

1 beer

On the day before service, place beef, spices, any juice from beef package, beer and water into a large pot. Bring to a boil and reduce to simmer. Cook over low heat, covered, for 3-4 hours. Until fork tender but not falling apart. Remove meat from pot and place in refrigerator to cool. Strain the juice and return to pot. Boil potatoes, carrots, and celery until fork tender as well. Remove from pot and arrange in roasting pan along with wedges of cabbage. Place all in refrigerator to cool. Also chill the juice. Next day, preheat oven to 350 degrees. Slice corned beef and spread over the vegetables in roasting pan. Add enough juice to cover all vegetables. Cover and reheat in oven until boiling well and cabbage is tender, about 1 and ½ to 2 hours. Remove from oven and leave covered while preparing bread, below.


Brown Irish Soda Bread

4 cups whole wheat flour

1 cup bread flour

1/3 cup rolled oats

1 teaspoon baking soda

1 teaspoon salt

2 1/2 cups buttermilk


Preheat oven to 425 degrees. Lightly grease two baking sheets. In a large bowl, stir together whole wheat flour, white flour, rolled oats, baking soda and salt. Gently mix in the buttermilk until soft dough is formed. Knead lightly and shortly. Divide dough into 4 pieces; form into rounded flat loaves. Mark each loaf with an ‘X’ and place on prepared baking sheets. Bake in preheated oven until golden brown, about 30 to 45 minutes. Serve warm with corned beef, boiled vegetables, and cold Smithwick’s. Good Stuff!

Corned beef and cabbage


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