Traditional St. Patrick’s Day Meal
Provided by Lindsay Johnson
Servings Prep Time
4people 40minutes
Cook Time Passive Time
10hours 15minutes
Servings Prep Time
4people 40minutes
Cook Time Passive Time
10hours 15minutes
Ingredients
Irish Soda Bread
Corned Beef and Cabbage
Instructions
Irish Soda Bread
  1. Preheat the oven to 425 degrees.
  2. Whisk together the flour, sugar, salt and baking soda in a large bowl. Using your fingers, work the butter into the mixture.
  3. Make a well in the center of the mixture and add the beaten egg and buttermilk.
  4. Mix it in with a wooden spoon until the dough is stiff.
  5. In the bowl, gently knead the dough with flour-covered hands to form a rough ball. If the dough is too sticky, add flour. Work it just enough so the flour is just moistened and the dough just barely comes together. If you over-knead, the bread will be tough.
  6. Transfer the dough to a floured surface and shape it. Transfer the dough to a large, lightly-greased baking sheet. Using a serrated knife, score the top of the dough about an inch-and-a-half deep in an “X” shape.
  7. Transfer the dough to the oven and bake until the bread is golden (about 35-45 minutes). Loosely cover the bread with aluminum foil if you notice heavy browning on top.
  8. Remove the sheet from the oven and let it sit for 5-10 minutes. Move it to a rack to cool.
Corned Beef and Cabbage
  1. In a five-to-six-quart slow cooker, add corned beef and sprinkle the seasoning packet that came with the roast. Sprinkle the brown sugar on top.
  2. Add the carrots, onion, potatoes, garlic and bay leaf.
  3. Pour beer over the vegetables and corned beef. Cover and cook it until the corned beef is tender (five-seven hours on high or 10-12 hours on low).
  4. Add the cabbage to the slow cooker, cover it and continue cooking until the cabbage is tender (45 minutes- one hour on high or one-two hours on low).
  5. Place the corned beef on a cutting board and cut against the grain into slices and serve with the vegetables.