| T O P I C R E V I E W |
| FebruaryViolet |
Posted - Mar 02 2011 : 10:49:53 AM
Are any of you girls Irish, or Irish for a day, anyway? My husband is totally Irish, and I'm Irish and English (and Cajun and Native American, too!) so we happily celebrate St. Patricks Day in our household.
Last year, I made Guinness Beef Stew, but I'm sortof stewed out, so I'm going back to a homemade Corned Beef Brisket, with a horseradish mustard sauce. Will, of course, make soda bread with my gram's recipe, and serve some boxty on the side. I love cabbage, but noone else does in my house , in fact, my husband even complains if I make Sauer Kraut because of the smell. I always joke that he couldn't have lived in the REAL Ireland!
For dessert, I found a recipe on Epicurious that takes a Guiness and mixes it with chocolate and somehow it turns out like a milkshake. It will be an adventurous dessert, for certain.
Musings from our family in the Bluegrass http://sweetvioletmae.blogspot.com/ |
| 21 L A T E S T R E P L I E S (Newest First) |
| FebruaryViolet |
Posted - Mar 09 2011 : 12:25:30 PM
Thanks so much, Denise. That's sort of what I was thinking, much like I'd do a roast. Since I'm corning my own, I'm starting the brine this evening, so we'll have it for Wednesday night's dinner!!! I'll cook it all day Wednesday while at work, and make the mustard sauce, the bread and the champ on Monday evening :)
Musings from our family in the Bluegrass http://sweetvioletmae.blogspot.com/ |
| levisgrammy |
Posted - Mar 09 2011 : 11:27:21 AM
Nigella,
We eat corned beef all through the year. Whenever we can get it! It is a much loved dish here.
Jonni~ I do mine on low for about 8-10 hours. Usually it only takes a couple of hours in the oven on 350.
I have cooked it in the oven on 250 for 5 hrs while at church and it comes out wonderfully.
farmgirl sister#43
O, a trouble's a ton or a trouble's an ounce,
Or a trouble is what you make it!
And it isn't the fact that you're hurt that counts,
But only--how did you take it?
--Edmund C. Vance.
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| FebruaryViolet |
Posted - Mar 09 2011 : 11:19:49 AM
Nigella, just curious. How long do you cook yours in the crockpot? What temp? I have a 5 lb. brisket that I'm brining myself (much to the oohs and aahhs of the old guys at the butcher shop!) and I've read so many different variations on "how" to cook it. Just curious how you do yours.
I was thinking I'd put it on low for about 8 hours or so, which is a sort of "composite" of most of the directions I've read.
Musings from our family in the Bluegrass http://sweetvioletmae.blogspot.com/ |
| Nigella |
Posted - Mar 09 2011 : 08:06:39 AM
My family and I look forward to corned beef and cabbage every year! This year we've cheated a bit and had it twice already before St. Patty's day! The last time was with my mom at the end of Feb. she roasted the potatoes and we fried up the cabbage after having cooked the corned beef in the 'ol crockpot all day. It turned out to be our favorite way of cooking (and eating!) corned beef and cabbage so far.
Sister #1213
Handmade and vintage goodies
www.thecapriciouscorgi.etsy.com
"Opportunity is missed by most people because it is dressed in overalls and looks like work."
~Thomas Edison~
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| levisgrammy |
Posted - Mar 08 2011 : 10:42:27 AM
thanks, you're a gem of a friend!
farmgirl sister#43
O, a trouble's a ton or a trouble's an ounce,
Or a trouble is what you make it!
And it isn't the fact that you're hurt that counts,
But only--how did you take it?
--Edmund C. Vance.
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| FebruaryViolet |
Posted - Mar 08 2011 : 10:38:30 AM
Here you go!
http://www.epicurious.com/recipes/food/views/Guinness-Mustard-241651
Musings from our family in the Bluegrass http://sweetvioletmae.blogspot.com/ |
| levisgrammy |
Posted - Mar 08 2011 : 10:18:38 AM
Jonni,
Can't seem to find the Guinness Mustard sauce.
farmgirl sister#43
O, a trouble's a ton or a trouble's an ounce,
Or a trouble is what you make it!
And it isn't the fact that you're hurt that counts,
But only--how did you take it?
--Edmund C. Vance.
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| levisgrammy |
Posted - Mar 08 2011 : 09:37:02 AM
thanks! I'll check it out.
farmgirl sister#43
O, a trouble's a ton or a trouble's an ounce,
Or a trouble is what you make it!
And it isn't the fact that you're hurt that counts,
But only--how did you take it?
--Edmund C. Vance.
|
| FebruaryViolet |
Posted - Mar 08 2011 : 09:35:02 AM
This is my "go to" for most recipes, Denise.
The Guinness Mustard Sauce is from here, but my soda bread is from my Great Grandmother, Theodocia. There are AMPLE wonderful recipes for soda bread showcased here, though.
http://www.epicurious.com/
Musings from our family in the Bluegrass http://sweetvioletmae.blogspot.com/ |
| levisgrammy |
Posted - Mar 08 2011 : 09:28:30 AM
Where are you all finding the recipes for soda bread and the mustard sauce? would love to do these. Haven't decided on dessert yet!
farmgirl sister#43
O, a trouble's a ton or a trouble's an ounce,
Or a trouble is what you make it!
And it isn't the fact that you're hurt that counts,
But only--how did you take it?
--Edmund C. Vance.
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| SherBear |
Posted - Mar 02 2011 : 3:26:51 PM
I'm the only one in my family that likes cabbage, so when we make our corned beef I'll just fry the cabbage with a little olive oil, until it's warm. Just for me! I make sure it's still crispy, I don't like my cabbage mushy! We eat corned beef all year round, it's one of my husbands favorite meals, plus my step daughter loves it too. We're quite a mix of nationalities, his side of the family is Irish, Scottish, English (there's some Gypsy and Viking mixed in there too, his mom is really into geneology) and I'm German, Irish, Scottish, English, French(I think) and Cherokee. We celebrate our Irish/Scottish roots the most, when we got married all the men in the wedding wore kilts! :)
http://sherrileesgarden.blogspot.com/ |
| Calicogirl |
Posted - Mar 02 2011 : 2:24:58 PM
That sounds wonderful Jonni :)
If you want a recipe for Corned Beef Hash I have a very good one.
btw, I love your restaurant idea. I would make a road trip for pie :)
~Sharon
By His Grace, For His Glory
http://merryheartjournal.blogspot.com/ |
| FebruaryViolet |
Posted - Mar 02 2011 : 1:54:41 PM
We love peas around our house. Fresh, when I grow them, frozen when I don't. My husband and little one eat them by the gobs. I can see, though, how that childhood trauma would make you hate those little green buggers!!!
I loooove Brussell Sprouts. Love them. I grew up on them and I only wish the people in my house would eat them!!!!!
Kris, brisket is a wonderful hunk of beef. It requires slow roasting/cooking, so the fibers break down, much like your pot roasts. The traditional way to make it for St. Patricks day is to corn it--in essence, brine it with a salt solution, so it tenderizes the meat. This should be done up to 5 days prior with water/salt/pickling spice solution. I can send you a recipe if you like, but if you're not doing it up for St. Paddy's, then the Pioneer Woman has a recipe in her cookbook, but WARNING! It's a LOT of meat in her recipe. I think it serves 12 or something. I just ordered a 5 lb for me and Jus, counting on leftovers for hash and sandwiches!
Boxty is a potato pancake, made from leftover mashed potatoes and sometimes cabbage or onions in the mix. Fried on a griddle just like your breakfast pancakes. I like Champ, too, which is, essentially, mashed potatoes with a lot of cream, and green onions, bulb and stalk, chopped fine throughout. You can also use spinach with your Champ.
Carole, that's so great that there's a good storebought Soda Bread out there! I always just make my own because it was my Grand's recipe, and it makes 2 loaves. You're right about it being great for toasting!!!
Musings from our family in the Bluegrass http://sweetvioletmae.blogspot.com/ |
| kristin sherrill |
Posted - Mar 02 2011 : 1:39:04 PM
Jonni, I just had my cow butchered and I asked for brisket. I have never fixed it before. What is boxty?
Kris
Happiness is simple. |
| foreverbooks |
Posted - Mar 02 2011 : 1:24:45 PM
For those of us who don't bake, Fry's Grocery Store makes a great Irish Soda bread only around St. Patrick's Day. It is absolutely delicious toasted with butter. Guess it's time to break down and bring out the slow cooker for the corned beef and cabbage. Thanks for the incentive!
Carole
Arizona Farmgirl Sister #2556 |
| Okie Farm Girl |
Posted - Mar 02 2011 : 1:21:17 PM
Hmmm. Brussel Sprouts. I love them. Peas...not so much - that is, unless they are fresh or frozen and not cooked to death. Can't stand canned peas. When I was a little girl - well, 8th grade - we were visiting my grandparents in Florida and I remember that Grandmother ALWAYS had canned peas. I couldn't stomach them, but my grandfather made me sit at the dining room table, all by myself while everyone else had left, until I had eaten every last pea on my plate. I was trying not to gag and I was mad as a hornet at my parents for leaving me there at the table!!! :-) Haven't been able to stand those peas since.
Mary Beth
www.OklahomaPastryCloth.com
www.Oklahomapastrycloth.com/blog
The Sovereign Lord is my strength - Habakkuk 3:19 |
| FebruaryViolet |
Posted - Mar 02 2011 : 1:18:14 PM
Sounds like a perfect menu, Mary Beth! And yes, the Bakewell Tart looks like a top notch choice! I've even had boxty as a "cake" (essentially a potato pancake) and love that, too. I don't know how you feel about peas or brussel sprouts, but those are very traditional Irish sides. Usually, peas with pearl onions in cream. I make brussell sprouts wilted in bacon grease with carmelized onions.
Tea, of course! I drink English Breakfast tea all day long--but especially in the evening when the last color of the daytime sky goes. It warms me, heart and soul, so I see no reason why a cup of Irish Breakfast couldn't do the same!
Musings from our family in the Bluegrass http://sweetvioletmae.blogspot.com/ |
| Okie Farm Girl |
Posted - Mar 02 2011 : 1:10:23 PM
Jonni, I have decided on the corned beef and cabbage and found the recipe for the horseradish/mustard sauce. I found a recipe for the boxty (never had heard of it!) and am dying to try it. What would be a good green veggie that would be traditional? I'm supposed to be inhaling green vegetables. Sigh. But then there comes dessert. I have nominated the Bakewell Tart for that course! :-) Oh, and we'll be sipping one of my teas that I sell. I do carry Irish Breakfast Tea, but not sure that would be appropriate for dinner! :-)
Mary Beth
www.OklahomaPastryCloth.com
www.Oklahomapastrycloth.com/blog
The Sovereign Lord is my strength - Habakkuk 3:19 |
| Ninibini |
Posted - Mar 02 2011 : 12:54:24 PM
I'm part Irish, too! My grandmother's maiden name was Patterson! I've been hearing Celtic music in my head for weeks now - I just can't wait! I tried finding corned beef brisket in the market last week, but they didn't have any. I got my cabbage and potatoes ready, though! We usually have a boiled corned beef dinner with the cabbage, onions and carrots along with homemade Irish Soda bread... I'm soooo looking forward to it! YUM! When I was a kid, my grandfather would always make his special corned beef hash the next day, too - what a treat it was! I would love to have a good dessert recipe, too, though! I don't have anything special for our menu - so please do share, ladies! Erin Go Bragh! - Nini
God gave us two hands... one to help ourselves, and one to help others!
Farmgirl Sister #1974 |
| FebruaryViolet |
Posted - Mar 02 2011 : 12:47:36 PM
I'm glad, Mary Beth! Epicurious always has such great recipes for the holidays and they really do try to showcase Irish-in-origin recipes, which I appreciate. This year, they've developed several different "menu's" that would fit anyone, all prepared by Irish cooks and chefs. I took a bit from here and there and came up with my own :)
I'd love to know what you decide on!?
Musings from our family in the Bluegrass http://sweetvioletmae.blogspot.com/ |
| Okie Farm Girl |
Posted - Mar 02 2011 : 12:44:21 PM
Well, you spurred ME to looking for some recipes. :-) My mom was born on St. Patrick's Day and so it has always been a celebration for those in my family. However, you now have my curiosity up and I be looking up recipes for the items that you mention is your menu!!
Mary Beth
www.OklahomaPastryCloth.com
www.Oklahomapastrycloth.com/blog
The Sovereign Lord is my strength - Habakkuk 3:19 |
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