St. Patrick's Day Recipes from Horizon Catering!
We love a traditional Irish meal for St. Patrick’s Day! *Lucky* for us, Chef Jim from Horizon Catering shared some of his favorites: Corned Beef Brisket & Cabbage and Irish Soda Bread. Enjoy!
Corned Beef Brisket and Cabbage
Ingredients & Instructions:
4 lb corned brisket of beef
3 large carrots, cut into large chunks
6 to 8 small onions
1 teaspoon dry mustard powder
large sprig fresh thyme and some parsley stalks, tied together
1 cabbage
salt and freshly ground pepper
-Put the brisket into a saucepan or Dutch oven with the carrots, onions, mustard and the herbs. Cover with cold water, and bring gently to a boil. Simmer, covered, for 2 hours. Discard the outer leaves of the cabbage, cut in quarters and add to the pot. Cook for a further 1 to 2 hours or until the meat and vegetables are soft and tender.
- Serve the corned beef in slices, surrounded by the vegetables and cooking liquid.
*A good rule of thumb is to cook 50 minutes per pound for the corned beef. *
Irish Soda Bread
Ingredients & Instructions:
2 cups all-purpose flour
5 tablespoons sugar, divided
1 1/2 teaspoons baking powder
1 teaspoon salt
3/4 teaspoon baking soda
3 tablespoons butter, chilled, cut into cubes
1 cup buttermilk
2/3 cup raisins
Whisk flour, 4 tablespoons sugar, baking powder, salt, and baking soda in large bowl to blend. Add butter. Using fingertips, rub in until coarse meal forms (about the size of peas). Make well in center of flour mixture. Add buttermilk. Gradually stir dry ingredients into milk to blend. Mix in raisins.
Using floured hands, shape dough into ball. Transfer to a parchment lined sheet pan and flatten slightly. Sprinkle dough with remaining 1 tablespoon sugar.
Using a serrated knife cut a cross on the top of the dough.
Bake bread in a 350 F oven until brown and tester inserted into center comes out clean, about 40 minutes. Cool bread in pan 10 minutes. Transfer to rack. Serve warm or at room temperature.
This recipe goes amazing with honey butter!!