Kevin Marshall's America
I’m going to save a proper St. Patrick’s Day post for tomorrow. In the meantime I wanted to point y’all towards Rob Madeo (Keyboard Krumbs), who has posted what he alleges to be the perfect recipe for Irish Soda Bread. Since your preparations will most likely be made in advance of tomorrow’s festivities, I figured it’d be best to share the link now rather than to wait until tomorrow when it’d be too late, and in true Irish fashion you’d develop a seething resentment towards me for neglecting to let you in on the secret.
If you have any success with the recipe, please let me know. Though I usually stay away from carbs, I’m a fanatic when it comes to Irish soda bread. For reals.
Since I just wouldn’t be me if I let a fellow TU blogger hog all the spotlight, I’ve decided to unleash a few super secret Irish family cooking recipes of my own.
1. Corned Beef
- Take a cut of corned beef
- Hit it with a hammer
- Boil for eight hours
2. Cabbage
- Take a head of cabbage
– Put the hammer down. You don’t need it unless you’re arguing with your spouse and gesturing in a vaguely threatening manner under the guise of accentuating a point.
– Boil for eight hours
3. Carrots a la Murray (a County Donegal tradition)
- Take a carrot
– Cut it into a hundred pieces
– Have a fantastically dramatic falling out with your Aunt over a wedding invitation/snub
– Boil for eight hours
Happy St. Patty’s Day Eve!
EDIT (3:20pm) As our Blog Czar Mr. Huber pointed out in the comments section, Steve Barnes’ readers had plenty of useful (re: real) tips for corned beef over at the Table Hopping blog. Check it out!
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8 Responses to St. Patrick’s Day Recipes!
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Steve Barnes’ readers chipped in with lots of tips for preparing the corned beef: http://blog.timesunion.com/tablehopping/13917/help-with-corned-beef-in-slow-cooker/
Last night, I threw my slab o’ corned beef into a pot with some water, bay leaves, peppercorns, and a bottle of Smithwick’s and boiled the hell out of it. Works for me.
On my way to get my corned beef now.
Do not, I repeat, do NOT make traditional Irish Soda bread like our ancestors did. I was googling recipe and I found this site, which guilted any one who had ever DARED to put an EGG or SUGAR into their soda bread for being unauthentic and disrespectful to our ancestors. I felt horrible for even considering it, so I made it.
If that’s what our poor Irish farmers came home to? No wonder we starved.
I need to do the corned beef again this year. I think we used Guinness last year. Smithwick’s sounds darn tasty! I should get a small one for the crockpot. Hmmmm…
St. Patrick’s Day recipe’s????????? Are you kidding me. Meat, potatoes, big pot, water, boil. Just substitute whatever kind of meat you want, add in a different type of potato or root vegetable to the water and boil it all for 17 hours. Then add in a giant piece of dry, raisin filled soda bread and enjoy!! Oh, and get drunk.
I come from a line of Irish Chicagoans and we have some traditional recipes that have been passed down through generations. It wasn’t until a few years ago that I discovered there was some ethnic strife in that area during my grandmother’s era, and all of these recipes were actually Polish fare that they simply claimed to be Irish. I probably should’ve realized sooner that St. Patrick didn’t drive the snakes out of Ireland and brought back kielbasa for everyone, but it was still sort of a surprise.
We all know that corned beef and cabbage is only an American-Irish dish. So what’s your recipe for bangers and mashed?
(that’s what she said)