Traditional St. Patrick’s Day Meal

Provided by Lindsay Johnson

Prep Time: 40 minutes

Cook Time: 10 hours

Servings: 4 people

INGREDIENTS

Irish Soda Bread

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• 4 cups flour

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• 3 Tbps sugar

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• 1 tsp salt

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• 1 tsp baking soda

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• 4 Tbsp butter

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• 1 egg (lightly beaten)

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• 1 3/4 cups buttermilk

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Corned Beef and Cabbage

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• 2 1/2 – 3 lbs flat-cut corned beef brisket

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• 1 seasoning packet (included with roast)

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• 1/4 cup brown sugar

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• 4 carrots (peeled and cut into three-inch pieces)

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• 1 yellow onion (peeled and quartered)

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• 1/2 lb small potatoes (halved)

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• 2 cloves garlic

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• 1 Bay leaf

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• 16 oz ale or lager beer

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• 1/2 head of cabbage (remove outer leaves and cut into one-inch wedges)

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INSTRUCTIONS

Irish Soda Bread

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1. Preheat the oven to 425 degrees.

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2. Whisk together the flour, sugar, salt and baking soda in a large bowl. Using your fingers, work the butter into the mixture.

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3. Make a well in the center of the mixture and add the beaten egg and buttermilk.

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4. Mix it in with a wooden spoon until the dough is stiff.

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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.

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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.

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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.

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8. Remove the sheet from the oven and let it sit for 5-10 minutes. Move it to a rack to cool.

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Corned Beef and Cabbage

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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.

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2. Add the carrots, onion, potatoes, garlic and bay leaf.

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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).

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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).

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5. Place the corned beef on a cutting board and cut against the grain into slices and serve with the vegetables.

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