Looking for a yummy traditional St. Patrick’s Day Meal? Well I’ve got it for you!!!!
I have been fixing this meal on St. Patrick’s Day for years and it is a guaranteed hit!
Plus these “secret” recipes will let you in on my trick of the trade! Ha-ha
On the menu….
Traditional Corned Beef and Cabbage – complete with beef, potatoes and cabbage
Horseradish dipping sauce
Irish Soda Bread
Lime Meringue Pie (not necessarily traditional but it is yummy and festive looking ha-ha)
1 (3lb.) Corned Beef Brisket (uncooked), in brine
16c. cold water
2 bay leaves
2 t. black peppercorns
4 whole allspice berries
4 whole cloves
Head of green cabbage, cut into thick wedges
2 lb. small new potatoes
Place corned beef in colander and rinse WELL! Under cold water. Make sure to rinse all the slimy brine off.
Place corned beef in large oven safe pot with lid (I use cast iron bean pot for one or a large roaster if I’m doubling it). Add water and all the spices. Bring to boil on the stove top, uncovered, skimming off all fat that rises to the surface. (This stage is yucky! But take the time it will greatly affect the outcome if you don’t).Once it reaches a rolling boil cover and transfer pan to the oven, and braise until very tender, about 3 hrs. & 45 min.
Transfer meat to cutting board and cover with foil to rest. Add cabbage and potatoes to the cooking liquid and bring to a boil. Lower heat and simmer until tender, about 20 minutes. Drain veggies.
Slice meat and serve hot with veggies. Yum!
Horseradish Dipping Sauce
½ c. sour cream
¼ c. mayonnaise
2 T horseradish (not the sauce but real horseradish)
2 t. Dijon mustard
Mix all ingredients and enjoy with the corned beef.
4 c. all-purpose flour
¼ c. sugar
1 t. baking soda
1 t. baking powder
½ t. salt
6 T. shortening
½ c. raisins or currants (optional)
1 T caraway seeds (optional)
1 ¼ c. buttermilk (I usually don’t buy buttermilk but use this little trick: Add 1T. lemon juice to 1 c. milk and let sit for 5 min.)
1 egg, lightly beaten
2 T. melted butter
In large bowl combine flour, sugar, baking powder, baking soda and salt. Cut in shortening until mixture is crumbly. Stir in raisins and caraway seeds. Combine buttermilk and egg; stir into crumb mixture. Turn onto lightly floured surface and knead gently 5-6 times.
David dough in half; shape into two balls. Place on a lightly greased baking sheet. Pat each ball into a 6in. round loaf. Using a shard knife cut a 4in. cross (X) in the top off each loaf (hot crossed buns get it!). Brush with melted butter and Bake at 375°F for 40-45 min. or until golden brown.
1 ¼ c. all-purpose flour
¼ t. salt
1/3 c. shortening
4-5 T. VERY cold water (I measure out and add ice cubes to insure it is very cold)
The key to tender flaky pie crust it to keep the dough cold and do not over work the dough. If I roll it out and it doesn’t go so well chill in the refrigerator for a while and try again! Also after I roll it out I back roll it onto my rolling pin to transfer to pan without having it tear.
In bowl mix stir together flour and salt. Using a fork cut in shortening until mixture resembles pea size crumbs. Slowly sprinkle in water and gently toss with fork. Once it is moist and clings together stop adding water or it will be too sticky to roll out. Turn dough out on floured surface and form into a ball. Roll out into a 12 in. diameter circle. Transfer to 9 in. pie pan. Prick the bottom of the crust to avoid bubbles. Cover with foil and bake 450°for 8 min. Remove foil and continue baking for 5 more minutes. (Keep warm)
2 c. sugar
¼ c/ + 2T. cornstarch
¼ t. salt
½ c. lime juice
½ c. cold water
3 egg yolks
2 T. butter
1/12 c. boiling water
Green food coloring (optional)
Combine 1 ½ c. sugar, cornstarch & salt in large sauce pan. Add lime juice, cold water and egg yolks; blend well. Add butter and gradually add boiling water. Bring mixture just to boil over medium heat and cook 3 min. stirring CONSTANTLY (if you slack off mixture will burn!!!!!) add food coloring if desired. Remove from heat and mix up meringue.
3 egg whites
½ t. vanilla
6 T. powdered sugar
Stabilizer (½ c. cold water + 1T. cornstarch Bring to boil and cook 1 min.)
Allow egg whites to stand at room temperature for 30 min. (usually while making pie filling). In large bowl combine egg whites, vanilla and cooled stabilizer. Beat until it forms soft peaks. Gradually add powdered sugar and beat until it forms stiff glossy peaks.
Pour lime filling into warm pie shell. Spread meringue evenly sealing the edges well. Bake at 350°F for 15 min. Cool for at least 1 hr. before refrigerating.