Recipes and Entertaining in the Military
St. Patrick's Day RecipesQuick and Easy Corned Beef and CabbageIngredients:
3 carrots cut into 3-inch pieces
4 lbs corned beef brisket
3 medium onions
1 cup water
1/2 small head of cabbage cut in wedges Preparation:
Put all ingredients in order listed except cabbage in crock-pot. Cover and cook on low 8-10 hours. Add cabbage wedges to liquid pushing down to moisten. Cook on high for an additional 2-3 hours. Corned Beef and CabbageIngredients:
1 3/4 lbs onions
2 1/2 lbs carrots
6 lbs corned beef brisket or round
1 cup malt vinegar
6 ounces Irish stout beer
1 tbsp mustard seed
1 tbsp coriander seed
1/2 tbsp black peppercorns
1/2 tbsp whole allspice
1/2 tablespoon dill seed
2 bay leaves
3 lbs cabbage, rinsed
2 1/2 lbs small red potatoes; scrubbed
1/2 cup coarse grain mustard
1/2 cup Dijon mustard Preparation:
You'll need a heavy-duty pot large enough to hold 4 gallons for this large quantity recipe. Divide onions and carrots and chop enough to fill 1 cup of each, reserving the rest. Place the corned beef in the stockpot. Add the chopped onions, carrots, malt vinegar, stout beer, mustard seeds, coriander seeds, black peppercorns, dill seeds, whole allspice, and bay leaves. Add enough water to cover the corned beef, and stir to combine. Bring to a boil, cover, and simmer about 3 hours until meat is fork-tender. While the corned beef is cooking, cut the reserved onions into eight wedges and the carrots into 2-inch chunks. (Larger carrots should be halved first.) Slice each head of cabbage into 8 wedges. Add onions, carrots and red potatoes to the cooked corned beef, with the cabbage on top. Cover and return to a boil. Reduce heat and simmer about 20 minutes, until potatoes and cabbage are fork-tender. To serve, cut corned beef against the grain into thin slices and accompany with the cooked vegetables. Dijon mustard and/or coarse-grained mustard complement the corned beef as optional condiments. Yield: 12 hearty servings Irish Soda BreadIngredients:
2 cups white flour
2 cups whole wheat flour
1/2 cup sugar
2 tsp. baking soda
1 tsp. salt
4 tbsp. butter, chilled
1 cup raisins
1 1/2 cups buttermilk or plain yogurt
Directions:
Heat the oven to 350 degrees. In a bowl, combine the dry ingredients. Cut in the butter until it is pea-sized. Stir in the raisins and buttermilk or yogurt. Turn the dough onto a floured surface, knead 1 minute, and shape into a disk. Cut an "X" in the top and bake on a greased baking sheet for 45 to 50 minutes. Makes one 8-inch-wide loaf. | 
