Fairway's Corned Beef, Cabbage & Irish Soda Bread
Updated 11:57 AM EST, Thu, Mar 17, 2011
To view this video you must to have Flash Player 9.0 or later installed. Click to download the most recent version of Flash.
In honor of St. Patty's Day, the gang cooks up corned beef and cabbage with Irish soda bread.
Corned Beef and Cabbage
Feeds 6-8 people
1 package corned beef (2.5-3 pounds)
1 savoy cabbage head, cut in eighths
2 bunches carrots, cut in thirds
3 dozen new potatoes cut in half
Place everything from the package of corned beef including juices into a pot of water with the corned beef. Add water so the corned beef is covered by about two inches. Bring to a boil and skim off whatever comes to the surface. Turn heat down and let simmer for 3 hours. After 2.5 hours, add savoy cabbage, new potatoes and carrots. Cook for 45 more minutes. To test your corned beef use a kitchen fork. It should go in very easily. Let sit for 15 minutes. Slice across the grain. Add carrots, potatoes and cabbage to each plate with the broth on the side. Test for salt and add where necessary.
Mary Burke's Irish Soda Bread
4 cups flour
3 tsp double acting baking powder
1 1/4 tsp baking soda
1 1/4 tsp salt
2 1/2 tbsp sugar
8 tbsp shortening
1 cup currants
3 tsp caraway seed
1 1/3 cup buttermilk
1/2 cup, to brush top of bread
Add all dry ingredients to a bowl and mix. Cut shortening into quarters and mix, breaking up the shortening. Add wet ingredients to the dry ingredients and mix. This will form your dough.
Knead briefly and place into a greased 8" pan. Cut a bold cross into the top of the dough to avoid splitting. Brush the top of the bread with milk.
Place in a 350-375 degree pre-heated oven and bake for 35-40 minutes.
Promotional consideration provided by Fairway Market. This article is sponsored content and does not reflect the opinions of NBC Local News.