Three recipes

[baisleac.livejournal.com]

I was about to post my recipe for tonight's soup and realized that I never posted my Corned Beef and Cabbage recipe for St. Paddy's Day. I shall have to remedy this.

Both the Corned Beef and Cabbage and Soda Bread recipes are actually recipes with actual measurements ::shock... gasp:: because they're my mom's recipes. I think she got them from Grandma Pat but I'm not positive.

Corned Beef and Cabbage
Step One

3 lb. beef brisket
3 qts. hot water
1 lb. salt
1/2 c. sugar
2 Tbsp. whole black pepper
4 bay leaves
1 bulb garlic, peeled

Mix salt, sugar, and spices in hot water. Place brisket in an enameled pot. Cover with saltwater mix. Cover and weigh meat down so it is submerged. Let sit for 48 hours. Discard brine. Rinse brisket to remove surface brine.

Step Two

6 small onions, peeled
2 large carrots, peeled and quartered
1 head of cabbage, quartered
4 cloves
1 sprig thyme
2 bay leaves
fresh ground pepper to taste

Put brisket in crock pot (or dutch oven) and cover with fresh cold water. Add herbs wrapped in cheesecloth or a large pot-sized tea bag. Cook on high for 1 hour then reduce heat to low and cook for an additional 5 hours (bring to a boil and then reduce heat and simmer for 4 hours). Add the onions and carrots and cook for 1 hour (30 minutes). Add cabbage and cook for additional 30 minutes (15 minutes). Slice meat and serve.


Soda Bread

1 lb. flour
1-1/2 tsp. baking soda
1 tsp. salt
3 Tbsp. sugar
4 Tbsp. salted butter
1-1/2 to 2 c. buttermilk

Preheat oven to 425°F. Sift the dry ingredients into a large mixing bowl, add the sugar and rub in the butter until well dispersed through the flour. Make a well in the center and pour in almost all the milk at once. Mix with a broad-bladed knife, working very quickly and gently until all the dry flour has been drawn together to form a spongy dough, a bit like a thick oatmeal. Turn into a lightly greased 7-in. round pan, leaving the surface rough but level. Sprinkle generously with whole wheat flour, set on a hot baking sheet and bake for 10 minutes, then reduce heat to 400°F and bake for an additional 40-45 minutes. Remove from oven, cover with clean cloth, and cool in pan. Remove, slice, and serve.

and tonight's simple soup brings us back to approximate measurements...

Chicken and Barley Soup

1 boneless, skinless chicken breast, diced into bite sized pieces
1 medium onion, diced
3 cloves garlic, minced
12 oz. mushrooms, sliced
2 Tbsp. butter
1 Tbsp. Svneti salt (or other seasoning salt)
3-4 c. chicken broth
1 c. broccoli in bite size pieces
1-1/2 c. barley

Using the butter, sautee onions, garlic, and mushrooms in a 2 qt. saucepan until onions are translucent. Add diced chicken and Sveneti salt and continue to cook over medium-high flame/heat until chicken is cooked. Add broccoli and barley, then as much chicken broth as will fit in the pan. Reduce flame/heat to low and simmer for 1 hour. Serve.