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A Taste of Ireland for St. Patrick’s Day

Corned beef and cabbage and all the trimmings is the traditional meal for St. Patrick’s Day, but what about the leftover corned beef?  Well, here are couple of dishes to try.  Happy St. Pat’s day to all.  – Pat

CORNED BEEF AND CABBAGE

3 pounds corned beef brisket with spice packet

10 small red potatoes

5 carrots, peeled and cut into 3-inch pieces

1 large head of cabbage, cut into small wedges

Place corned beef in large pot and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender. Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes. Place vegetables in a bowl and cover. Add as much broth as you want. Slice meat across the grain.

IRISH SODA BREAD

3 tablespoons butter or margarine, softened

2 1/2 cups all-purpose flour

2 tablespoons sugar

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1/3 cup raisins, if desired

3/4 cup buttermilk

Heat oven to 375 degrees. Grease cookie sheet. Cut butter, sugar, baking soda, baking powder and salt into flour in a large bowl, using pastry blender or crisscrossing two knives, until mixture resembles fine crumbs. Stir in raisins and just enough buttermilk so dough leaves side of bowl. Turn dough onto lightly floured surface; knead 1 to 2 minutes or until smooth. Shape into a round loaf, about 6-inch in diameter. Place on cookie sheet. Cut an x shape about one-half inch deep through loaf with floured knife. Bake 35 to 45 minutes or until golden brown. Brush with butter or margarine (softened), if desired.

IRISH CREAM BROWNIES

2 (19.8 oz.) packages fudge brownie mix

1 cup Irish cream liqueur (Bailey’s)

2/3 cup vegetable oil

2 eggs

1 cup unsalted butter, softened

5 tablespoon Irish cream liqueur (Bailey’s)

4 cups confectioners sugar

Preheat oven to 350 degrees. Butter the bottom of a 10×15-inch jelly roll pan.  Place fudge brownie mix into a large bowl; beat in 1 cup of Irish cream liqueur, oil and eggs until the mixture forms a smooth batter. Spread the batter into the prepared pan. Bake until brownies are set and a toothpick inserted into center comes out clean, about 20 minutes. Remove pan from oven and allow to cool completely. Beat unsalted butter in a large bowl until smooth; beat in 5 tablespoons of Irish cream liqueur until mixture is creamy. Slowly beat in confectioners sugar, 1 cup at a time, until frosting is desired stiffness; spread frosting on brownies to serve.

CORNED BEEF HASH

2 tablespoons vegetable oil

8 ounces cooked corned beef, diced

1 white onion, finely chopped

1 bell pepper, finely chopped

2 medium baking potatoes, peeled and shredded (about 2 cups)

4 tablespoons unsalted butter

4 large eggs

Kosher salt and freshly ground pepper

4 slices cheddar cheese

Heat oil in a medium skillet over high heat. Add the corned beef and cook, stirring with a wooden spoon, until it releases some fat and browns slightly, about 3 minutes. Stir in the onion, bell pepper and potatoes and cook, undisturbed, until brown and crisp on the bottom, about 6 minutes. Continue cooking, turning the hash as it browns evenly, about 15 more minutes. Meanwhile, heat the butter in a nonstick skillet over medium heat. Fry the eggs sunny-side up or over easy; season with salt and pepper. Place the cheese slices on top of hash, reduce the heat and let sit until the cheese melts, about 1 minute. To serve, top each portion of hash with a fried egg.

REUBEN PIZZA

1 (1-pound) loaf frozen whole wheat bread dough, thawed

1/2 cup thousand island dressing

2 cups shredded Swiss cheese

1 cup shredded cooked corned beef

1 cup sauerkraut, rinsed and drained

1/2 teaspoon caraway seed

1/4 cup chopped dill pickles (optional)

Preheat oven to 375 degrees. Grease a large pizza  pan. On a lightly floured surface, roll the bread dough out into a large circle, about 14 inches in diameter. Transfer to the prepared pizza pan. Build up the sides and prick the center all over with a fork so it remains flat when baking. Bake for 20 to 25 minutes in the preheated oven or until golden. Spread half of the salad dressing over the hot crust. Sprinkle with half of the Swiss cheese. Arrange corned beef over the cheese, then drizzle with the remaining salad dressing. Top with sauerkraut and remaining Swiss cheese. Sprinkle with caraway seed. Bake for another 10 minutes until cheese melts and toppings are heated through. Sprinkle with chipped pickle, if desired. Let stand for 5 minutes before slicing.

QUICK TIPS

• If your frosting is too thin and you’re out of powdered sugar, try adding instant pudding a spoonful at a time, which will thicken the frosting.

• To keep your mixing bowl from sliding around on the countertop, place it on a wet dishcloth.

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