The Soda bread was raw in the middle. I took it out when the timer said it was done because the outside was getting burnt. The temp. gauge told me it wasn't done but I just cut around the uncooked part. There was still plenty for all of us.
Corned Beef
FOR THE BRINE
• 2 quarts water
• 1 cup coarse salt
• 1 tablespoon Tender Quick
• 1/2 cup sugar
• 1 teaspoon coriander seeds, crushed
• 1 teaspoon mustard seeds, crushed
• 1 teaspoon black peppercorns, crushed
• 1 cinnamon stick, crushed
• 4 dried bay leaves, crushed
- 8 whole cloves
Make the brine: Bring water to a boil in a large pot. Add salts, sugar, and spices; remove from heat, and stir until salts and sugar dissolve. Let cool.
Make the corned beef: Place the brisket in a food saver bag along with the brine and seal it without using the vacuum function... or Place brisket in a nonreactive container just large enough to hold it. Pour cooled brine over meat. Place 2 small plates on top to keep meat submerged; cover, and refrigerate for 2 weeks.
To cook brisket
7 to 8 oz of beer
10 black peppercorns
6 whole allspice
12 sprigs parsley
3 cloves garlic peeled, sliced
1 onion. peeled and sliced
1 celery stalk
1 carrot
Rinse brisket; discard brine. Place in a large pot. Bring to simmer. Immediately remove and pour off the water. Add 14 ounces beer and enough water to cover by 2 inches. Add onion, celery, and halved carrot, and bring to a boil. Reduce heat, cover, and simmer until very tender, 3 to 3 1/2 hours.
Transfer corned beef to a cutting board. Tent with foil, and let rest for 30 minutes. Discard remaining solids from broth, then bring to a boil. Add
4-5 carrots, peeled
3-4 parsnips, peeled
3-4 turnips, peeled, sliced
1 head cabbage wedged
Add vegetables and cook 10 minutes or until tender crisp, add cabbage on top and steam 10 minutes.
Rasher Potato Bake recipe from Irish guy Joe King KC Star Mar 16, 2011
Preheat oven to 350ยบ
1/4 C. butter
1 lar onion, minely minced
1 (8oz) package mushrooms, sliced
! lb. canadian or Irish bacon, fried, cut bite size
8 large potatoes, peeled, diced 1” cubes & par boiled
1 tsp. salt
1/2 tsp. pepper
1 1/2 Cl heavy cream
1 c. grated sharp cheddar cheese
1 T. chopped parsley
Melt butter and saute onions and mushrooms until soft
Stir in bacon and parboiled potatoes and heat to warm through. + S&P
Transfer to baking casserole, add cream and cheese. Sprinkle parsley and cover.
Bake 30-40 minutes removing lid last 10 min. to brown on top. Serve with Soda Bread
Soda Bread
3 cups bread flour
1 cup cake flour
2 Tbsp sugar
1 teaspoon salt
1 teaspoon baking soda
4 Tbsp butter
1 cup raisins
1 egg, lightly beaten
2 cups buttermilk
1 Preheat oven to 425°. Sift together the flour, sugar, salt, and baking soda into a large mixing bowl.
2 Using a pastry cutter or two knives, work butter into flour mixture until it resembles coarse meal, then stir in raisins.
3 Make a well in the center of the flour mixture. Add beaten egg and buttermilk to well and mix in with a wooden spoon until dough is too stiff to stir. Dust hands with a little flour, then gently knead dough in the bowl just long enough to form a rough ball. If the dough is too sticky to work with, sprinkle in a little more flour. Do not over knead! Transfer dough to a lightly floured surface and shape into a round loaf.
4 Transfer dough to a large, lightly greased cast-iron skillet or a baking sheet. Using a serrated knife, score top of dough about 1/2'' deep in an "X" shape. Transfer to oven and bake until bread is golden and bottom sounds hollow when tapped with a knife, about 35-45 minutes. Check for doneness also by inserting a long, thin skewer into the center. If it comes out clean, it's done.
Hint 1: If the top is getting too dark while baking, tent the bread with some aluminum foil.
Hint 2: If you use a cast iron skillet to cook the bread in the oven, be very careful when you take the pan out. It's easy to forget that the handle is extremely hot. Cool the handle with an ice cube, or put a pot holder over it.
Transfer bread to a rack to let cool briefly. Serve bread warm, at room temperature, or sliced and toasted.
Adapted from Saveur Magazine.
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