st. patrickand039s day

Here's how to easily cure your own corned beef for St. Patrick's Day! It's made with beef brisket, pickling spices, and salt, and needs to cure for 5 days. The result is a corned beef that's more flavorful and unique than you can buy in the store.

Home Cured Corned Beef

allspice berries

mustard seeds (brown

coriander seeds

red pepper flakes

black peppercorns

whole cloves

cardamom pods

bay leaves, crumbled

ginger

cinnamon

(3.8 liters) water

salt

teaspoons pink curing salt (optional, see Recipe Note)

pickling spices

(90 g) brown sugar

beef brisket

"Can you freeze the cured brisket and cook it later?"

"HI, at the end of the 5 days can I cook it in a instant pot ?"

"We live in Texas and usually order corned beef and pastrami shipped in from Katz’s for the day before Thanksgiving while we’re prepping the greatest meal of the year.  We’re going to try your recipe but if it doesn’t measure up, we’re both in trouble."

Toast and crush spices: You can either used store-bought pickling spices or you can make your own. To make your own, toast the allspice berries, mustard seeds, coriander seeds, red pepper flakes, peppercorns, cloves, and cardamom pods in a small frying pan on medium heat until fragrant. Note that it is pretty easy to burn spices; you want enough heat to release their flavors, not so much that they get burned.
Remove from heat and place in a small bowl. Use a mortar and pestle to crush the spices a little (or the back of a spoon or the side of a knife on a flat surface). Add to a small bowl and stir in the crumbled bay leaves and ground ginger.

Make curing brine: Add about 3 Tbsp of the spice mix (reserve the rest for cooking the corned beef after it has cured), plus the half stick of cinnamon, to a gallon of water in a large pot, along with the Kosher salt, pink salt (if using), and brown sugar. Bring to a boil, then remove from heat and let cool to room temperature. Then refrigerate until well chilled.

Brine the brisket for 5-7 days: Place the brisket in a large, flat container or pan, and cover with the brine. The brine should cover the meat. The meat may float in which case you may want to weigh it down with a plate.
Alternatively you can use a 2-gallon freezer bag (placed in a container so if it leaks it doesn't leak all over your refrigerator), place the brisket in the freezer bag and about 2 quarts of brine, squeezing out the air from the bag before sealing.
Place in the refrigerator and chill from 5-7 days. Every day flip the brisket over, so that all sides get brined equally.

Cook the corned beef: At the end of the cure, remove the brisket from the brine and rinse off the brine with cold water. Place the brisket in a large pot that just fits around the brisket and cover with at least one inch of water. If you want your brisket less salty, add another inch of water to the pot.
Add a tablespoon of the pickling spices to the pot. Bring to a boil, reduce to a very low simmer (barely bubbling), and cook 3-4 hours, until the corned beef is fork tender. (At this point you can store in the fridge for up to a week.)

Cut across the grain: Remove the meat to a cutting board. (You can use the spiced cooking liquid to cook vegetables for boiled dinner or corned beef and cabbage.) Notice the visible lines on the meat; this is the "grain" of the meat, or the direction of the muscle fibers.
To make the meat easier to cut, cut it first in half, along the grain of the meat. Then make thin crosswise cuts, across the grain to cut the meat to serve.

"Maybe this is a silly question but one that I don't want to make a mistake with, considering the nitrate level. If I were to brine a 3lb brisket instead of a 5lb, would I reduce all ingredients by 40% to account for the smaller cut?"

"Made this tonight and it was excellent!  Apparently in Canada curing salt is not coloured pink, so I was sad the colour was not going to be the traditional bright pink. To my delight it was!  Definitely getting a repeat. ;D"

https://www.simplyrecipes.com/video_src?vid=6139058161001

Quick and easy Irish soda bread recipe with flour, baking soda, salt, buttermilk, raisins, an egg, and a touch of sugar.

Irish Soda Bread

flour

Tbsp sugar

baking soda

Tbsp butter

currants

egg,

buttermilk

Whisk together flour, sugar, salt, baking soda: Preheat oven to 425°F. Whisk together 4 cups of flour, the sugar, salt, and baking soda into a large mixing bowl.

Work the butter into the flour, add currants or raisins: Using your (clean) fingers, work the butter into the flour mixture until it resembles coarse meal, then add in the currants or raisins.

Make a well, mix in buttermilk, egg: Make a well in the center of the flour mixture. Add beaten egg and buttermilk to well and mix in with a wooden spoon until dough is too stiff to stir.

Lightly knead dough and form dough mound: Dust hands with a little flour, then gently knead dough in the bowl just long enough to form a rough ball. If the dough is too sticky to work with, add in a little more flour. Do not over-knead!
 
Transfer dough to a lightly floured surface and shape into a round loaf. Note that the dough will be a little sticky, and quite shaggy (a little like a shortcake biscuit dough).
You want to work it just enough so that the flour is just moistened and the dough just barely comes together. Shaggy is good. If you over-knead, the bread will end up tough.

Score with an X: Transfer dough to a large, lightly greased cast-iron skillet or a baking sheet (it will flatten out a bit in the pan or on the baking sheet).
Using a serrated knife, score top of dough about an inch and a half deep in an "X" shape. The purpose of the scoring is to help heat get into the center of the dough while it cooks.

Bake: Transfer to oven and bake at 425°F until bread is golden and bottom sounds hollow when tapped, about 35-45 minutes. (If you use a cast iron pan, it may take a little longer as it takes longer for the pan to heat up than a baking sheet.)
Check for doneness also by inserting a long, thin skewer into the center. If it comes out clean, it's done.
Hint 1: If the top is getting too dark while baking, tent the bread with some aluminum foil.
Hint 2: If you use a cast iron skillet to cook the bread in the oven, be very careful when you take the pan out. It's easy to forget that the handle is extremely hot. Be sure to put a pot holder over it.

Let cool a few minutes: Remove pan or sheet from oven, let bread sit in the pan or on the sheet for 5-10 minutes, then remove to a rack to cool briefly.
Serve bread warm, at room temperature, or sliced and toasted. Best when eaten warm and just baked.

"This is the best Irish Soda Bread recipe!  Since my husband is Irish, soda bread is a staple in our kitchen!  I have made 3 different versions of soda bread and this one is his favorite! I also mix into the dough a little bit of chocolate chips. Wonderful!"

"LOVE this recipe!! I followed the instructions exactly. Needed just over 4 cups of flour.  Baked in a cast iron skillet for 45 minutes. Great crust, tender inside.\r\nPerhaps those that found the dough too wet or sticky, may not realize that not all bread dough is smooth and stetchy. As the recipes states, the dough is shaggy.\r\nI will definitely be making this again."

"This bread is easy...and amazing! I didn't have raisins or currants on hand so I used dried tart cheeries. All I can say is WOW!"

"Very delicious.  The bottom got a bit overdone.  Next time I’ll use a lower temp."

"My go to recipe every year!  My children love to bake this with me!\n\nThank you again for another great recipe!"

https://www.simplyrecipes.com/video_src?vid=6014757637001

Colcannon Potatoes are an Irish mashed potato recipe with mixed with greens and scallions and LOTS of butter and cream. You can't go wrong with this green-filled dish on St. Patrick's Day!

Colcannon

potatoes

Salt

unsalted butter (with more butter

green onions (including the green onion

milk

"Its a Hallowe'en tradition in Ireland, not a St.Patricks day meal thats reserved for Guinness."

Boil the potatoes: Put the potatoes in a medium pot and cover with cold water by at least an inch. Add 2 tablespoons of salt, and bring to a boil.
Boil until the potatoes are fork tender, 15 to 20 minutes. Drain in a colander.

Cook the greens and the green onions with butter: Return the pot to the stove and set over medium-high heat. Melt the butter in the pot and once it's hot, add the greens.
Cook the greens for 3-4 minutes, or until they are wilted and have given off some of their water.
Add the green onions and cook 1 minute more.

Mash the potatoes with milk or cream and greens: Pour in the milk or cream, mix well, and add the potatoes. Reduce the heat to medium.
Use a fork or potato masher and mash the potatoes, mixing them up with the greens.
Add salt to taste and serve hot, with a knob of butter in the center.

"I've been making this since my daughter was only 1 year old and she loves it even now at age 12. I'm still making this recipe and many others. I don't know if you'll see this, Elise, but I moved out on my own when I was 16, and had my first baby when I was 22 - you played a huge huge part in teaching me how to cook and I still log on here and make one of your recipes at least once a week. My son makes your banana bread once or twice a month and is VERY proud indeed. Thank you so much for all the years of good food!"

"We enjoyed this dish, and  the change of pace from the usual cabbage.  I did make it vegan with almond milk and Melt margarine, and served it with faux apple sage sausages.  Very satisfying meal for a cool night."

"It is easy, and delicious. \r\nBeing that kale is SO good for you nutrionally..what a great recipe."

"Didn't have enough butter, so we used bacon.  It was lovely!"

https://www.simplyrecipes.com/video_src?vid=6013993852001

Slow Cooker Guinness Beef Stew! Make this hearty, satisfying stew with chunks of beef, carrots, parsnips, potatoes, and of course, Guinness stout. Perfect for everything from snow days to St. Patrick's Day.

Slow Cooker Guinness Beef Stew

onion (about 1 large onion)

celery stalks, chopped

tomato paste

beef broth

carrots,

(280 g) celery root, potatoes,

thyme

Tbsp chopped fresh parsley (optional)

Brown the beef, transfer to slow cooker: Heat the butter in a large sauté pan over medium-high heat. Brown the beef in the butter, starting with the fattiest pieces of meat, fat side down in the pan. This will allow some beef fat to render out. Work in batches as to not crowd the pan.
Sprinkle salt over the beef as it browns. Once browned on all sides, transfer the beef pieces into a 6-quart or larger slow cooker.

Sauté onions and celery, transfer to slow cooker: Add the onions and celery to the pan in which you just browned the beef. Sauté the onions and celery until they begin to brown at the edges, about 5 minutes.

Add the tomato paste and mix well. Cook for a minute or two, then add a little of the Guinness, enough to make it easier for you to scrape up any browned bits at the bottom of the pan.
Transfer the celery and onions into the slow cooker.

Add Guinness, broth, root vegetables, thyme, salt: Add the rest of the Guinness, the beef broth, carrots, parsnips, celery root, and thyme to the slow cooker. Add two teaspoons of salt.

Cook in slow cooker: Cover and cook on "high" for 4 hours, or "low" for 8 hours. When done, add more salt to taste. If you want, sprinkle with fresh parsley to serve.

"Used a regal slow cooker for 4 hours followed this to a t\r\n\r\nThe beef was thought but the veg wasn’t cooked through.\r\n\r\nTotally baffled and gutted as had people over for dinner.\r\n\r\nAny suggestions or ideas?"

"Oh my goodness, this turned out so well! I surprised myself. I had one long lost Guinness Draught left in the fridge and used that instead of the Stout. (Not much of a beer drinker.) I did not have tomato paste but threw in about 4 tablespoons of jar tomato sauce and used ground thyme. No turnips or parsnips. It was not bitter, but had the best flavor of any beef broth stew I have ever made. Definitely making this again!"

"I’ve made beef stews a couple of times and always found them to have had too much of a tomatoe base to them. In general I tended to stay away from them but then I thought maybe if I tried an Irish beef stew I’d have better luck. I was very excited when I found this recipe. I made this overnight in my slow cooker and was very disappointed in the am to see that it’s very liquidy. I would classify this as a soup not a stew. I’m giving it one star for falsely stating this is stew when it clearly is not."

"OMG, I made this a first time, and I did add a 1\/3rd more Smoked Lamb in with the beef, and used 22 oz of Guinness... then at the end did a corn starch slury to thicken it at the end.... wow. Was better then what I got in an Irish pub I had the day before.... i will be making this again..."

"This tasted great. I did twiddle with the recipe a little. I used brisket, which worked really well, I reduced the amount of liquid by around half that's suggested and floured the beef to give a thicker gravy. Oh, also I have a far smaller slow cooker (just over 3 quarts) so halved the recipe only to find that the full amount would have likely fit just fine."

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Top Tags

Home Cured Corned Beef

Irish Soda Bread

Colcannon

Slow Cooker Guinness Beef Stew

Top 4 st. patrickand039s day recipes from across the web

The most viewed st. patrickand039s day recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Home Cured Corned Beef

Irish Soda Bread

Colcannon

Slow Cooker Guinness Beef Stew

The most viewed st. patrickand039s day recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine