Corned Beef and Cabbage with Irish Soda Bread

Corned Beef and Cabbage

3 lb. corned beef brisket with spice packet
6 medium potatoes, quartered
8 carrots, cut into 1 inch pieces
1 head cabbage - cut into wedges
Water to cover

Place corned beef in a dutch oven or large pot and cover with water. Add the spices; cover and bring to a boil, then reduce heat. Simmer about 2 to 3 hours or until tender. Add potatoes and carrots. Cook about 30 to 40 minutes longer or until vegetables are barely tender. Add cabbage wedges and cook 15-20 minutes longer or until all the vegetables are tender . Remove corned beef and slice across the grain. Serve with the vegetables.

Irish Soda Bread

5 ½ C flour

½ C sugar

3 tsp baking powder

½ tsp baking soda

½ tsp salt

¼ C butter

2 C buttermilk

1 egg, beaten

1 ½ C raisins preferably yellow

2 tsp caraway seeds, optional

Combine flour, sugar, baking powder, baking soda, and salt. Blend in butter with a pastry cutter until crumbly. Stir buttermilk and egg together and then add to dry ingredients. Stir until just combined. Fold in raisins and caraway seeds if using. Turn onto a floured surface and gently knead until smooth. Divide dough in half and shape into round loaves. Place loaves on greased baking sheets. Cut an x across the top of the loaves and sprinkle lightly with a dusting of flour. Bake at 350°F for 45-50 minutes. Makes 2 loaves.