You don’t have to be Irish to celebrate
St. Patrick’s Day. Chill some mugs, pour some Guinness, and gather with friends to enjoy a hearty helping of beer-braised corned beef with red potatoes and carrots. And there’s no better way to soak up au jus than with a hot, crusty piece of soda bread. This savory dish puts a spirited twist on a more traditional meal but remains every bit as Irish as the pot o’ gold, four-leaf clovers and the Blarney stone.
Sláinte! That’s Irish for “cheers!”
Beer-Braised Corned Beef with Red Potatoes and Carrots
1 3-pound corned beef brisket
4 garlic cloves, smashed
2 large shallots, peeled and halved
2 tablespoons pickling spice
2 teaspoons caraway seeds
2 12-ounce bottles dark ale or beer (preferably Guinness)
1/2 cup Irish whiskey
6 carrots, peeled and cut into 2-inch pieces
6 red potatoes, cut into 2-inch pieces
4 sprigs fresh dill
Kale leaves for garnish
Preheat the oven to 250 degrees.
Place corned beef in large roasting pan. Add garlic, shallots, pickling spice, caraway seeds, beer and whiskey. Cover, and place in the oven. Braise for 3 hours, turning the meat once. At the end of the 3 hours, add carrots, potatoes and dill. Re-cover, and place back in the oven for an additional 2 hours. Remove from oven, and place on platter garnished with kale. Serve immediately.
Irish Soda Bread
1/2 cup oatmeal
1 1/2 cups all-purpose flour
1/4 cup sugar
3/4 teaspoon baking soda
1 teaspoon salt
1 cup raisins (optional)
1 tablespoon caraway seeds
3/4 cup buttermilk
Preheat the oven to 375 degrees.
Pour oatmeal into the bowl of a food processor, and pulse until finely ground. Pour into mixing bowl, and add flour, sugar, baking soda, salt, caraway seeds and raisins (optional). Stir well, then pour in buttermilk, and stir quickly until well-combined. Shape dough into a round about 6 inches in diameter, and place on a baking sheet in the top half of the oven. Bake 30 to 40 minutes until lightly brown on top. When tapped, the bread will make a firm, hollow sound. Remove from oven, and let cool. F
Recipes courtesy of Dan Smith and Steve McDonagh
