Happy St. Patrick's Day Laurie!

The luck o' the Irish must be with you.  I am actually sharing my corned beef brisket recipe with you.  It's happening - and hopefully just in time to prepare for this Sunday!  You can bet this is what will be on the table at our house this weekend.  The amount the recipe below makes is a good amount if I were cooking just for the four of us.  It is enough for the day and allows for just the right amount of leftovers.  If I were having company, say you and your family, I would double it.  I serve this with mashed potatoes.  That sentence deserves a DUH but going to mention just in case.  And as for the pot of gold at the end of this recipe rainbow, I have also included my Irish Soda Bread recipe.  

Corned Beef Brisket

3 lb Corned Beef Brisket
1 medium onion, chopped
3-4 garlic cloves, chopped
2 bay leaves
1 medium head of cabbage (So if you double the recipe, I would not double the cabbage.  
1 cup real maple syrup           Unless you guys LOVE cabbage.  It's a lot of cabbage.  A lot.) 
1/2 cup mustard
1 tablespoon horseradish

Place meat in a large saucepan with onion, garlic and bay leaves.  Add water just to cover.  Bring to boil.  Reduce heat to medium-low; simmer 1 hour.  Drain.  Cover with fresh water.  Cover and simmer for 3 hours.  

In a bowl, mix together syrup, mustard and horseradish.  Set aside until meat is done cookin.

Remove meat from pan, reserving liquid in pan.  Add cored and wedged cabbage to reserved liquid and cook until tender.

Place the meat in a shallow baking pan and pour about half the syrup/mustard mixture over the meat and pop in a 350 degree oven.  Be sure to constantly brush the meat with syrup mixture.  When the meat looks pretty and yummy and glazed properly with the mixture - it's done.  About 20 minutes.

Heat pan drippings and serve over meat.  Any remaining mixture we use over cabbage and potatoes.

Sláinte Yo! 

Irish Soda Bread

2 cups of flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 tsp nutmeg (I used freshly grated)

1 1/2 tablespoons sugar

6 tablespoons shortening

2/3 cup raisins

2 teaspoons caraway seeds

1 cup buttermilk

Preheat oven to 375 degrees

In a large bowl sift together the flour, baking soda, salt, nutmeg and sugar.  Using a pastry blender or fingertips, work the shortening into the flour until the consistency is the same as that of small peas.  Stir in the raisins and caraway seeds and mix to distribute them evenly.  Gradually stir in the buttermilk, 1/4 cup at a time, using only enough to bring the dough together.  Knead the dough for 1-2 minutes.  Shape the dough into a round loaf and place on a greased baking sheet.  Cut an "X" on the top of the loaf.  Bake for 45 minutes or until the bread sounds hollow when tapped.  Cool on rack.  Serve with Irish Butter.  

Remember this St. Pat's Day?  :)