Ingredients |
Method |
Corned Beef
†Other veggies like turnips, rutabaga, kohlrabi, beets and such may be used as well. Soda Bread, Whole Wheat Variety*
*As per Beard on Bread by James Beard, 1973 Soda Bread with Caraway and Raisins*
*As per a very fine Irish lady I once worked with. We worked for probably the worst boss in New Jersey. A charming exterior but he went through employees like a kid through Halloween candy. |
The day beforeIn a large pot with enough water to cover the corned beef, simmer the meat for 2 to 3 hours. Remove the meat and refrigerate. Strain and refrigerate the broth. The day ofPrepare soda bread. For the whole wheat variety, mix the dry ingredients, add buttermilk, then mix and knead until smooth. Form a round loaf and cut a cross in the middle. Bake on a greased cookie sheet at 375 degrees F for about 40 minutes. Test with a toothpick before removing from the oven and bake longer if necessary. Prepare the other soda bread. Mix the dry ingredients and add the caraway seed. Cut the butter in until well distributed. Mix in the raisins. Beat the eggs. Add eggs and baking soda to the buttermilk and mix. Add buttermilk mixture to dry ingredients. Mix and knead until smooth. Form a round loaf and cut a cross in the middle. Bake on a greased cookie sheet at 375 degrees F for about 45 minutes. Test with a toothpick before removing from the oven and bake longer if necessary. Peel the potatoes, carrots, onions, and parsnips. Cook the peeled vegetables in the broth shy of tender. Cut the cabbage and add. Cook until the cabbage and other vegetables are just tender. While the veggies are cooking, roast the corned beef at 350 degrees F for about 30 minutes Serve with butter for the bread and pepper for the veggies.
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