Sunday, March 18, 2012

A little twist on an Irish classic

Corned beef and cabbage.  I've had it many times.  I was sent this recipe for corned beef by That Guy (I cooked it in the oven instead of a dutch oven with coals).  He had previously sent me this recipe for Irish bacon and cheddar soda bread.  I used regular bacon and sharp cheddar.  You know what? It turned out great.  Hey, I might just have the start of a St. Patty's Day meal here.  So, what about the cabbage?  Well, with the corned beef cooking on its own, you can't just throw it in there so I found this recipe.  These are three really simple recipes and the only real time spent is waiting for it to cook in the oven, with not too much prep.

Oh yes, I am a day late.  The idea of having a St. Patrick's Day dinner didn't occur to me until a little later in the day and I had some range time to attend to, so I decided to delay a day.

Bacon, a good substitute for everything
The bread turned out fantastic.  It's like a huge biscuit.  A little dense and very, very good.




What is that in the background, you ask?  Just a little something Irish I picked up at the store.  It's new and they let me have a little taste.


I must say, it's some good stuff.  I may make my Whiskey Brownies with this.  Ok, so back to the other good stuff.  The Mustard and Brown Sugar Baked Corned Beef also turned out fabulous.




For the side of roasted cabbage, a simple recipe can be a great thing.  In this case, it was exactly that.  It went quite well with the corned beef.  I also added a little extra lemon to the cabbage and was very happy that I did.  I recommend it.



So, the recipes (short version), just for reference:

Mustard and Brown Sugar Baked Corned Beef: (full recipe at link)

2 1/2 to 3 pound flat-cut corned beef
1/4 cup whole grain mustard
1/4 cup brown or dijon or honey mustard
large sheet of aluminum foil

Pre-heat oven to 350F
Rinse corned beef, place on aluminum foil.  Frost the top of the corned beef with combination of the mustards.  Sprinkle the brown sugar on top.  Wrap up in foil and put in dutch oven or covered baking dish. Bake for 2 hours to 2 hours 20 minutes, opening foil for last 10 - 15 minutes to let top brown.

Irish Bacon and Cheddar Soda Bread: (full recipe at link)

8 oz cooked bacon (cooked and chopped)
4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon granulated sugar
1 cup grated cheddar cheese
4 green onions (sliced green tops only)
1 1/2 cups buttermilk (I needed a little extra)

pre-heat oven to 400F
Mix all ingredients except buttermilk in a large bowl.  Pour in buttermilk and work a little to form a round doughball.  Put doughball on parchment lined baking sheet.  Bake for 40 - 45 minutes.

Roasted Cabbage With Lemon: (full recipe at link)

1 cabbage
olive oil
lemon juice (fresh preferred)
salt
pepper

Pre-heat oven to 450F
Cut cabbage into 8 slices.  Cut out stem. Place on baking sheet. Drizzle or brush on olive oil.  Sprinkle with lemon juice.  Place in oven for about 15 minutes.


We are going to have this meal again.  We definitely aren't waiting until next year, that's for sure.

13 comments:

  1. 45er, buddy - that all looks absolute deelish! i love corned beef and cabbage on St. Pattie's Day, but we skipped it this year (read forgot!). i may pick up some corned beef later in the week. i'll definitely try your recipe!

    your friend,
    kymber

    ReplyDelete
    Replies
    1. Oh, kymber, was it ever. If you like corned beef and cabbage, you need to try this one.

      Delete
  2. Man, that looks awesome!

    I did the Pressure cooker corned beef from here: http://www.chefscatalog.com/recipe/detail/745-corned-beef-and-cabbage-in-a-pressure-cooker.aspx

    I got everything out to do the soda bread, and realized... I forgot the buttermilk. So I just used some sourdough loaf and called it good.

    ReplyDelete
    Replies
    1. You need to try it. Thanks for the links. Go get some buttermilk and try it as soon as possible.

      Delete
  3. I stole your recipes and plan to replicate them later. Looks very tasty

    ReplyDelete
    Replies
    1. Steal away, I stole them, too. I really think the cabbage was my favorite, which is really strange since it's just cabbage and lemon. The beef was great, too.

      Delete
  4. Looks good, and I may have to try that bread recipe! :-) Chivas used to have a product called Lochanora which was Chivas and honey. It was GOOOOOOOD! :-)

    ReplyDelete
    Replies
    1. NFO, you really should try it. I got another recipe for Irish coffee from David and Musings Over a Pint and used this Bushmill's in it. Oh boy, was it ever phenomenal.

      Delete
  5. Wow! looks great. Now if we just had a smell button on the computer. I'm going to swipe this recipe also. And I'm going to try cooking it in my smoker. Maybe with some Apple or pecan wood. And I'll be doing it also how you did it in the oven. I'll try that first.

    Now I'm hungry again. And anything with bacon, is at the top of my list. YUM!

    ReplyDelete
    Replies
    1. I'd love you to try this, Flier. I'll bet it would be fantastic in the smoker. I wonder how that cabbage would be with some smoke on it?

      The bread is really worth it, and easy.

      Delete
  6. My hubby loves making new things...I will pass these on to him!!!!

    ReplyDelete
    Replies
    1. I hope he enjoys it. Thanks so much for swinging by.

      Delete