Guinness Corned Beef, Colcannon and Irish Soda Bread
Happy St. Patrick's Day!
March is one of my favorite months.....Spring starts, flowers begin to bloom,
there is the promise of Summer in the air and..... St. Patrick's Day!
We celebrated St. Patrick's Day on Sunday and my family and I enjoyed a
good ole Irish dinner with Guiness Corned Beef, Colcannon and Irish Soda
bread. You couldn't get a easier recipe for Corned Beef than this and the
Guiness gives it a deep authentic flavor. It's best to cook Corned Beef low
and slow. The brisket cut is a realitively cheap, tough cut of meat but with
some love and patience it can turn out nice and tender.
Colcannon is a traditional dish to be eaten on Halloween in Ireland.
Legend has it that some families would put out a plate of it with a knob
of butter in the center for thefairies and ghosts that hang around on All
Hallows Eve.
There is even a song about Colcannon...........
I've been wanting to try Rachel Allen's Irish Soda Bread and what a better week to try it. I'm so glad I did! It's SO easy not to mention fast! They bake this bread everyday at the Ballymaloe Cookery School in Cork. This is the basic soda bread but you can make a lot of variations by adding...........chocolate, raisins, cinnamon or even bacon and cheese. As legend has it, you cut a deep cross in the soda bread to let out the fairies out so the bread won't be jinxed by evil spirits. I just love all that Irish folklore!
I hope you all have a wonderful St. Patrick's Day......and don't forget to wear your green!
Guinness Corned Beef
4 lbs. corned beef brisket
1 cup brown sugar
1 (12 oz) bottle Irish Stout Guinness beer
Preheat oven to 300 degrees.
Rinse the corned beef with water and dry with paper towels.
Place brisket in a dutch oven and rub with brown sugar. Make sure to
coat it entirely including the bottom.
Gently pour the Guinness over and around the brisket to wet the sugar.
Cover and place in pre-heated oven and bake for 2 1/2 hours. Allow to rest
5 minutes before slicing.
Legend has it that some families would put out a plate of it with a knob
of butter in the center for thefairies and ghosts that hang around on All
Hallows Eve.
There is even a song about Colcannon...........
Colcannon
2 1/2 pounds potatoes, peeled and cubed
4 slices bacon
1/2 small head cabbage, chopped
1 large onion, chopped
1 teaspoon garlic
1/2 - 3/4 cup milk
salt and pepper, to taste
1/4 cup butter, melted
Place potatoes in a saucepan with water to cover. Bring to a boil and
cook for 20 minutes, or until tender.
Cook bacon in a deep skillet until done and drain, reserving the drippings.
Crumble bacon and set aside. Saute cabbage and onion and garlic in
drippings until soft and translucent.
Drain the cooked potatoes, mash them with milk and season with salt and
pepper. Fold in the bacon and cabbage mixture, then transfer it to a large
serving bowl and top with melted butter.
I think I Americanize my colcannon though. I add garlic because I
love it and it marries so well with the potatoes and cabbage. You can
also add a bit of nutmeg if you like.
May you have warm words on a cold evening,
A full moon on a dark night,
And the road downhill all the way to your door.
Irish blessing
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