Entire meal for 6 (with leftovers) for less than $10.00
Serve Irish Soda Bread and Corned Beef and Cabbage together for a delicious St Patrick’s Day meal
Corned Beef and Cabbage
Corned Beef Brisket (comes with a seasoning packet)
Place beef in a Dutch oven and pour in enough water to cover the beef. Bring to a boil uncovered. Then cover and simmer for 3 ½ hours. Drain (save & freeze this liquid in a freezer bag it makes a great soup base later on) place the cabbage with the beef in the Dutch oven pour enough beef stock to fill the pot ½ way and sprinkle the seasoning packet over the cabbage and beef cook covered on low heat for one hour. Place on a deep sided platter with some stock.
I add carrots, potatoes and onion-I know, this makes it New England Boiled Dinner……..but it is still Irish….. And soooo good!
4 Cups Flour
¼ Cup Sugar
1 tsp Salt
½ tsp Baking Soda
1 Cup Cold Butter
1 Eggs beaten
1 Cup Buttermilk (or 2 Tbls vinegar added to 1 Cup Milk)
1 Tbls Cinnamon
3 Tbls Ground Flaxseed (I use my coffee grinder)
In a large bowl combine all dry ingredients, cut in butter until crumbly. Combine eggs and buttermilk and mix in. I use the stir setting on my stand mixer for all mixing of ingredients. Change the paddle for the dough hook at the end add a bit more flour if the dough seems sticky. Shape into 6 individual mini-loaves. Bake at 375 degrees for 30-35 minutes. Double recipe for 9 bigger individual loaves.