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Geeky Eats: Crock-Pot Corned Beef and Cabbage with Irish Soda Bread

With Saint Patrick’s Day here, you can’t get more Irish than corned beef and cabbage with Irish soda bread.

My great-grandmother was Irish, and even though my Mom was raised on corned beef and cabbage, we never had it as kids. This year, I thought I’d try something old that is new to us: corned beef and cabbage! Now, I’ve made soda bread to mixed results over the years, but this year, after some tweeking, I’ve found the easiest soda bread you’d ever want to tangle with!

Corned Beef is a slightly different kind of cut of beef than I’ve tangled with. First off, it is a brisket and you don’t trim the fat off brisket. It tends to be a tougher, drier cut, so you leave the fat on to keep it moist. Then, corned beef is a cured meat. It gets its name from the fact that it was put to cure coated in corn sized chunks of salt, thus the name: corned beef.

Corned Beef and Cabbage with Irish Soda Bread for St. Patrick’s Day!

Crock-Pot Corned Beef and Cabbage

What you’ll need:

3 lb corned beef brisket and seasoning packet

6 medium potatoes, cut into bite sized pieces

1 16 oz. bag of baby carrots or equal amount of regular sized carrots, cut into halves and quarters long ways in uniform size

1 medium to large onion cut into bite sized pieces

1/2 of a head of cabbage, chopped into large chunks

4 cups of water

Layer the potatoes, carrots, and onion. Pour water over vegetables. Place the brisket on top, sprinkling seasoning packet over it. Cook on high for 6-8 hours. In the last hour, add your cabbage, carefully working it under the liquid in the crock-pot.

When you are ready to serve, pull out the brisket and slice up. You can either chunk it and mix it through the vegetables or serve it on the side of the vegetables.

Irish Soda Bread

Irish soda bread is a very dense, but tasty quick bread.

This one has been a work in progress and I’ve been playing with various ingredients and finally landed on one that is very easy and very tasty!

4 1/4 cups flour

2 Tablespoon vinegar (you can use white distilled or apple cider to give it a sweeter taste)

2 cup milk, approximately

1 teaspoon salt

1 teaspoon sugar

3/4 teaspoon baking soda

Preheat oven to 400º

In a measuring cup, pour the vinegar and then add enough milk to make 2 cups. Set the milk to the side to sour while you mix your dry ingredients. (You could also use buttermilk for your milk, just omit the vinegar.)

Add your dry ingredients in a bowl and mix them with a whisk. When dry ingredients are blended, stirring with a fork, add the sour milk, stirring until starts to look doughy. Turn the dough out on a floured surface and kneed very sparingly, no more than 30 seconds. Just until it start to look blended and doughy. Split dough into two loaves. Flatten out evenly and score deeply with a sharp knife.

You can bake on a cookie sheet or a preheated baking stone for 35 minutes.

Flatting the dough is important. The first couple times I made this, I had issues with it not cooking in the center.

Slice as soon as you remove from the oven and serve warm. This kind of bread won’t keep well and is best when you first take it out of the oven. It is a very simple peasant bread and very hearty (heavy).

 

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