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.
