Sunday, March 17, 2013
Irish Soda Bread and Corned Beef and Cabbage
Cookbook Recipe #41
Irish Soda Bread
Recipe from Irish Traditional Cooking by Darina Allen
3 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 1/2 -1 3/4 cup buttermilk
Preheat oven to 450 degrees.
Sift dry ingredients into a large bowl. Make a well in the center of the bowl. Pour in 1 1/2 cups of the buttermilk.
Using one hand, stir in a full circle to mix in the flour from the sides of the bowl. Add more buttermilk if necessary.
When dough forms together, put on a floured surface. Knead for just a little bit. Form into a disk about 2 inches thick.
With a knife cut a cross completely across the dough, making sure to go down the sides as well.
Place on a baking sheet and bake 15 minutes. Turn down the temperature to 400 degrees and bake another 20-30 minutes.
Corned Beef and Cabbage
1 corned beef brisket with seasoning packet
1 head cabbage, slided into wedges
Baby red potatoes
Place corned beef in roasting oven. Pour up to one inch of water over corned beef. Add spice packet.
Cook on 250 for about 2 hours.
Add cabbage and red potatoes.
Cook an additional hour.
These recipes are linked on: Foodie Friday, Show and Tell Saturday, Strut Your Stuff Saturday, Kitchen Fun with my 3 Sons, Weekend Potluck, Foodie Friday, Rediscovering Lost Arts From Our Mothers, Mix it Up Mondays, Melt in your Mouth Mondays, On the Menu Monday, Show me Your Plaid Mondays