Growing up with a mother straight from the ol' sod, we never had a shortage of corned beef, cabbage, and Irish Soda bread, especially around one of our favorite holidays of the year. When I got older and wasn't at home for St. Patrick's Day, I yearned for the good stuff. These recipes are tried and true, given to me by my mother and heartily approved by all who have eaten them!
Corned Beef
(Don’t buy corned beef that has seasonings mixed in)
About 2 to 4 cloves of garlic
1 bay leaf to each pot
1 TBSP black pepper corn
1 teasp. Mustard seed
- Rinse Corned beef really, really, well
- Remove excessive fat
- Add garlic and spices to large pot. Fill with enough water to cover corned beef. Bring water to a boil, then reduce to simmer and cook for about an hour per pound.
You can also cook in the oven:
- Spread 2 – 4 cloves garlic on top of corned beef
- Spread spices
- 1/2 fill pan with water just to cover
- Cover with foil
- Cook at 350 for about an hour per pound
Irish Raisin Soda Bread
Preheat oven 350 4 cups of flour
1 cup of sugar
1/2 stick of butter
1 tsp. salt
1 tsp. baking soda
2 tsp. baking powder
1/2 box of raisens
2 cups of butter milk
2 eggs
- Grease and flour heavy pan, ( I use my cast iron skillet- this is really important, if you try to make it in a bread pan the middle never really cooks)
- Mix first 6 ingredients in large bowl. Add raisins, mix well.
- Add eggs and buttermilk and mix well.
- Bake at 350 degrees for 10 minutes and then 300 degrees for 50 minutes