Happy Monday! How was your weekend? Ours was pretty low key in comparison to recent weekends and what our spring weekends will be like! So, it was nice to have a little downtime.
As I mentioned in my What’s Up Wednesday post, something I’m looking forward to in March is making Corned Beef and Cabbage and Irish Soda Bread. Growing up, we always had this meal for St. Patrick’s Day, so I started making it for family as well. I guess we could make it any time of the year, but I only make it on or around March 17th 🙂
Rather than share photos and the recipe after I make it this year, I thought I’d go ahead and share now in case you’d like to make the recipe too!
Corned Beef & Cabbage with potatoes and carrots
I always end up buying my corned beef at least a week in advance because I’m always afraid the grocery store will run out. haha Of course, they never do, but I like to be prepared.
- 1 bottle of beer
- 1 lb (or more) of red potatoes, cut in halves or fourths
- 1 white onion, cut into fourths
- Baby carrots
- 1 head of cabbage, cut into fourths
- 1 – 5 lb flat cut corned beef brisket
- Put corned beef in slow cooker and pour one beer and as much water as needed to cover the corned beef brisket
- Put potatoes, onion wedges, baby carrots in the slow cooker as well.
- Cook on low for 10 hours (Mine is usually cooked in 8-9 hours)
- Take out cooked corned beef and wrap in aluminum foil
- Put cabbage in the slow cooker and cook in the liquid on high for 1 hour.
- **I usually cook for 8 when I’m making this and having family over—so I actually use two slow cookers to make two corned beefs. I’ve learned to do this as the corned beef seems to shrink + if there are leftovers, that’s a bonus!
- Also, we like Mr. Mustard on the corned beef…and every year, I forget to buy it and my brother gives me grief #itsatradition (He now knows to bring it because I will inevitably forget!)
Irish Soda Bread
Y’all, this is one of my favorite recipes…and definitely worth the effort.
- 2 c. unsifted flour
- 2 Tblsp sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 3 Tblsp butter, softened
- 1/2 c. raisins
- 1 c. buttermilk
- Preheat oven to 375 degrees.
- Grease cookie sheet.
- In a large bowl, mix flour, sugar, baking powder, baking soda, salt.
- Cut butter in with pastry blender or fork until crumbly.
- Add raisins.
- Add buttermilk; mix with fork only until moist.
- Turn out onto floured board. Knead 1 minute until smooth. Shape into a ball. Flatten into 7 inch(ish!) circle (about 1/2 inch thick)
- Press floured knife 1/2 through the bottom; do again at right angle into quarters.
- Bake 30-40 minutes until golden brown & hollow sound when tapped.
- Cool on wire rack, brush top with melted butter & dust with flour if desired.
- Serve with butter. Enjoy!
- **I know some of these steps may sound complicated, but I promise they aren’t. All the steps probably take ten minutes from start to the oven. I’m not a huge baker…and this is probably the most “complicated” thing I bake each year 😉 #evenIcantmessitup
We have some Irish in us, and St. Pat’s Day has always been one we celebrate. The corned beef recipe is my dad’s and the Irish Soda Bread is a recipe I got from my mom, so all family is represented at the table!
An Irish Blessing: ☘️ “May your troubles be less, and your blessings be more, and nothing but happiness come through your door.” ☘️
I hope you try these recipes out and enjoy them!
Have a great week,