Baking Cooking Recipe Uncategorized

Irish Soda Bread and an Easy Crock Pot St. Paddy’s Day Dinner

March 17, 2016

Happy St. Patrick’s Day! Maybe treat yourself to a Guinness and some Irish Soda bread today. Better yet, throw an easy corned beef and cabbage dinner in the crock pot before you go to work so you can kick back, relax, and watch The Quiet Man later instead of hanging out in the kitchen.  This recipe is nothing fancy (or photogenic!), nor is it health food- but we look forward to it every year. It’s also a pretty lazy kind of recipe. I pour a beer over it, scatter on the seasoning packet that comes with the corned beef and call it a day! You can easily customize it to make it more interesting, but we like it as is! Be forewarned, the cabbage cooking will smell kind of stinky, but cabbage actually has a pretty mild flavor. The soda bread is a little more labor intensive, and requires an hour to bake- but I promise its worth it!

 

Corned Beef and Cabbage in the Crock Pot

1  package of corned beef (ours was a little over 3lbs)

5 potatoes cut into large cubes

1 large onion, halved and cut into slices

5 carrots, cut in half

Half of a small cabbage, cut into wedges (wondering what to do with the other half of cabbage? Make this yummy cole slaw. I’ve made this dairy free by making “fake” buttermilk with nondairy milk and vinegar or lemon juice, and reducing the amount of sugar doesn’t hurt either! Change nothing else!)

Beer of your choice, we usually use a Guinness or a Bass

 

Place all of your chopped veggies, except for the cabbage at the bottom of your crock pot. Next, place the corned beef on top of the veggies, and then nestle the cabbage around it. Pour the entire beer on top of the layered meat and veggies, and then carefully scatter the seasonings from the flavor packet over the top. Funny story- this year I somehow bought a package without the seasonings. I improvised with a generous sprinkle of black pepper, parsley, and a little of Penzey’s Northwoods seasoning.  Cover the crock pot and cook everything on low for about 7-8 hours.

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When it is finished cooking, remove the meat and cut it into slices against the grain, and place the cabbage around it. Using a slotted spoon, strain out the vegetables (they will be hiding in all of that liquid), and place into a bowl.

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I like to eat this dish with a side of applesauce and Irish soda bread, and my husband likes spicy brown mustard instead of applesauce. Do whatever appeals to you! Please note: Corned beef leftovers make good sandwich meat for lunches during the week!

 

Now for the Irish Soda Bread Recipe! This is actually a recipe that my mom passed down to me from my dad’s mom, my grandmother. Its pretty special to me, and I hope you enjoy it! I always think of my Nana when I bake it. She was a pretty amazing lady. She and my Grandpa immigrated from Ireland and raised 10 children together! I remember climbing the trees in her front yard and having sleepovers at her house. I was always running wild, and she tried to get me to comb my hair. I really miss her, and wish she could meet my son.

Irish Soda Bread

4 cups of flour

3 tablespoon of sugar

1 teaspoon of salt

3/4 teaspoon of baking soda

1 tablespoon of baking powder

6 tablespoons of butter

2 eggs

1 and 1/2 cups of buttermilk (once again, you can make your own “fake buttermilk”, although the recipe does include butter, so it won’t be entirely dairy free)

1 and a half cups of raisins (I actually cannot stand raisins, so I always leave them out!)

 

Preheat the oven to 350 degrees, then mix all of the dry ingredients together in a large bowl. Next, cut in the butter by hand. Beat the eggs in a small bowl, and then pour most of it into the mixture, reserving a little to be an egg wash. Add the buttermilk and stir until everything is combined. Once the mixture is well combined, add the raisins. Form a loose ball with the dough (if it feels too wet, its fine to add a little more flour at this point), and then place into a greased pan (I use a round cake pan).  Use a brush or a spoon to coat the dough in an egg wash. Feel free to crack another egg if you didn’t have enough leftover. Lastly, use a sharp knife to cut a cross into the bread, and place in the oven. The recipe says to cook the bread for an hour and 20 minutes, but I usually keep a close eye on it after an hour.

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Once your bread is cooked and cooled a bit, spread with butter and enjoy!

I hope everyone has a fabulous day and enjoys this easy dinner!

 

 

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