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Posted on 03/11/2022 7:14:24 AM PST by mylife
No matter the nature of your St. Patrick's Day traditions, great food is an absolute must. From classic (and not-so-classic) soda breads to stout-battered onion rings and corned beef galore, these 19 Irish-inflected dishes and cocktails will keep you well-fed all day long.
Breads Real Irish Soda Bread In the olden days, soda bread was baked over hot coals in a skillet, where the bread developed a thick, lovely crust. Now we bake the bread in our oven, but doing so in a Dutch Oven produces the same crusty loaf that we love so much.
Irish Brown Bread
If you want a big slice of nubbly, oaty bread that just begs to be spread with a layer of thick jam or a melting pat of butter, try this Irish brown bread. Coarse wheat flour lends a vaguely sweet, honey flavor and a hint of toasted oats.
Get the recipe for Irish Brown Bread
Irish Morning Bread
This dough is made from whole wheat flour, oats, and a heavy dose of raisins, all which give it a particularly lumpy appearance. Yet those same ingredients are what give this bread character. The raisins add pops of chewy sweetness and the mixture of oats and brown flour create a dense but moist crumb with a strong wheat flavor. Topped with sugar, it has a crackly sweet crust, indulgent and wholesome at the same time
Soda Bread With Dried Cranberries
For all you raisin-haters out there: this is the soda bread for you. Cranberries give this bread all the fruitiness it needs, along with that signature cranberry tartness.
(Excerpt) Read more at seriouseats.com ...
brisket prices have been insane for like 15 years.
I recall when it was a cheap cut.
Oxtail too
taters, onions...
and cabbage, though that aint my fav thing
“I had homemade corned beef hash at a restaurant once.”
Back in the 1980s, I was working in Tempe AZ and found a diner that featured corned beef hash on their Sunday brunch menu. I was a regular patron until that job wrapped up and I returned to Oklahoma. I don’t believe I’ve had any since then that was better.
6 pack and a potato ........
my grandfather was from county cork and we ate none if this when I was a child.
well, taters...
lil butter, sour cream, bacon, chives..
and piss in the Guinness unless its draft
down Mexico way, chorizo con huevos y papas rocks!
funny how people all over the world do the same things with food
piss on, in? yeesh...
“chorizo con huevos”
Have to get high quality chorizo. Wife finally found a source not too far away beef or pork. Don’t get the kind that is just grease and chili paste. Now we have it once or twice a month for Sunday brunch.
Boiled New England dinner was about as close as we got. No hash, no corned anything. Farm cooking and plenty of it.
I make my soda bread with caraway seeds.
I’m a huge fan of good chorizo so that sounds good, too. As I’m sure you know, the green chile rules in NM so I can’t pass through Albuquerque without a stop for a breakfast that includes some good green chile sauce with the huevos.
must be fresh ground, not that crap in a tube at the grocers
blechh!
need 2 dozen eggs just to sop up the pig butt grease
its all good!
yom!
always good, but the lil buggers get stuck in yer teeth.. :(
https://www.mortonsalt.com/article/meat-curing-deli-style-corned-beef/
Had to go grab it from the shelf. Couldn’t remember exactly what I had. Morton Quick Tender. I transferred the leftover to an empty coffee creamer container and stuck that inside the original tender quick bag. Recipe above isn’t a liquid brine though. It’s a rub and then you seal in plastic bag and stick in fridge for 5 days per inch of thickness. Recipe calls for 4-6lb brisket. That would have to be point or flat because a whole brisket is way bigger/heavier. Chuck will be 3-4lbs.
I didn’t do the brine in bag way with that deer roast. Found a liquid brine corning recipe using tender quick for 4lbs though.
http://alliedkenco.com/pdf/corn%20beef%20-%20mortons.pdf
I smoked a whole beef brisket once. I don’t have an automated pellet smoker so I have to tend a fire and a whole brisket makes for a really long day at 12-14 hours. They can be finished in the oven after the foil wrap stage but you still have to stay up and then it has to sit a while before you can do anything with it. Never doing one again. I do butt roasts which take 10-12 hours but I’m going to start separating the muscles so they’re smaller pieces that will be done quicker plus I can trim more fat. Ribs aren’t bad - 6 hours. Salmon is a breeze at less than an hour.
I’ve got the meat smoking down pat so I need to work on other things to do in the same run like baked beans and other sides. When the horizontal smoke chamber is 225-235, the vertical chamber is 180-190. Perfect for simmering beans.
Can’t believe I forgot the cabbage.
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