Beer Braised Corned Beef & Cabbage

Though St. Patrick's Day has come and gone, and we know that I got down 'n dirty with some Irish-themed goods, I'm still sharing my recipe for Beer Braised Corned Beef & Cabbage. Shaun and I (and this dish is mostly Shaun's doing) didn't get to making our corned beef until a week or so post-St. P's. While a little late, I'm getting it in just in the nik of time before the end of March. After all, while food shopping on Sunday, I noticed an abundance of corned beef packages in the meat case so it's not too late to get your corned beef fix.

Anyhow, this recipe seriously turns up the flavor on an old classic. I am typically not a huge fan of corned beef...I mean, I'll eat it, but I don't necessarily jump at the chance. Shaun, on the other hand, could not disagree more. So the compromise? Corned beef with a few adjustments, making this a meal that both traditionalists and new-age corned beef afficianados could enjoy. Just the simple changes of using the slow cooker and braising the meat in amber ale made a world of difference on this Irish favorite. And though Shaun said, "It's not real corned beef...you just don't cook corned beef in beer," once this hunk o'meat came out of the slow cooker and we dug right in...well, I think I may have changed his mind...just a bit. Let's get down to it...

Beer Braised Corned Beef & Cabbage
1 3lb. piece corned beef
1 lb. carrots (cut up, or use the baby kind)
2 bottles Budweiser Amber Ale
8 red bliss potatoes (or more, depending on how tatery you like it)
1 head cabbage, outside leaves peeled and the rest sliced
Dried onion flakes
Freshly ground black pepper
Dijon or deli mustard

Open corned beef package and drain excess liquid into sink. Place corned beef in slow cooker with fat side up. Rub meat with some freshly ground black pepper and dried onions (optional). Note: Corned beef is naturally salty, so Shaun didn't add any extra salt. You can however, add the spice packet that may or may not come with the meat (ours didn't come with one). Pour 2 bottles Budweiser Amber Ale over the meat. Cook on low for 5-7 hours (the beauty of a slow cooker is that you can't really overcook the meat). Half or quarter red bliss potatoes and submerge in the liquid along with carrots. Cook for 45 minutes. 10 minutes before serving, add cabbage and cook 10 minutes more. Serve altogether on a big platter with Dijon or deli mustard for dipping and get ready for your predisposed thoughts on corned beef to go right out the window.

So there you have it...a traditional Irish dish with the flavor turned way up. What do you think? Are you a corned beef purist? Do you eat corned beef outside of the obligatory March festivities?

Everyone's Irish on St. Patty's Day!

It's everyone's favorite green holiday and let's face it...even if you aren't Irish 364 days of the year, you are on St. Patty's Day! In celebration, I'm making traditional corned beef and cabbage via Real Simple, and chowing down on some baked goods that I froze last week. And just in case you missed it, be sure to check out these St. Patty's Day favorite!

Is there a more fun way to enjoy dessert than by incorporating some of the most delicious alcohol around? Guinness, Jameson and Bailey's make my Irish Car Bomb Cupcakes one for the dessert record books.

The typically dry Irish Soda Bread comes to life with this recipe via my good friend Kristen and her mom. It's Kathy's Irish Soda Bread and once you go Kathy's way, you won't go back.

So how are you celebrating St. Patty's Day? Grabbing your green Mardi Gras beads and heading out to Happy Hour? Relaxing on your couch with a six of Guinness?

Kathy's Irish Soda Bread

A few weeks ago, I attended a bridal shower for a friend of mine. Kristen is the future Mrs. of Ryan, Shaun's long time best friend and one of my oldest friends (even before Shaun was in the picture...many, many years ago. Our friendship was born when I had a cast on my ankle in 11th grade and Ryan volunteered to carry book bag for me after the much-dreaded Physics class...such a gent). Anyhow, we're super excited for these two and can't wait for the big day!

A sweet soiree to celebrate her transition into married life, the shower was filled with friends, good food, lots of gifts and small tributes to Kristen and Ryan's Irish heritage including one of the most creative and fun party favors I've ever received - a mini bread pan containing a loaf of the mother of the bride's famous Irish soda bread, complete with printed recipe. Let's face it, sometimes Irish soda bread does leave a bit to be desired...but not this one. A recipe that was handed down and morphed over time, this version is more moist than most of it's kind and has impeccable flavor. After not only consuming a few slices at the shower, I arrived home where Shaun and I dug right in to the party favor goods. After expressing my love of not only the party favor idea, but of the bread itself to Kristen, I was over the moon with excitement when Kristen and her mom, Kathy, gave me the go ahead to do a write up for TAA.

So in the midst of my Irish Car Bomb Cupcakes extravaganza, I also embarked on my first batch of Kathy's Irish Soda Bread. And now I'm sharing it with you, so read on.
Kathy's Irish Soda Bread
4 C all purpose flour
1/2 C sugar
1 tsp baking soda
1 tsp salt
1 1/2 sticks butter, at room temperature
1 C raisins
1 1/3 C buttermilk
Optional: 1 tbsp caraway seeds

Preheat oven to 350 degrees. Mix flour, sugar, baking soda and salt in large bowl. Cut butter into the mixture until the butter is very fine - or mix with your hands so there are no large lumps of butter. (Note: I got down and dirty with the dough and used the best tool at my disposal; my own two hands. It's a sticky job, but it's really the only way to get 'er done). Add buttermilk and mix into soft dough. Kneed by hand a few times. Grease pan (generously!) and smooth bread evenly in pan. Cut an "X" across the top of the dough. Bake at least 1 hour, then check color and if top is wet/damp. If it is, bake additional 10 minutes (Note: in my old-as-dirt oven, my bread was done at 55 minutes. I was alerted by the extremely delectable smell wafting through my apartment. When I checked it, the bread was clearly done).
The result? I delectable none-too-crumbly bread with just a hint of sweetness brought to the table by the addition of raisins. Thanks for sharing with us, ladies!

Do you have any go-to Irish soda bread recipes? Or any other St. Patrick's Day treats or traditions that you follow? I know I have a corned beef in my fridge just waiting to jump into my slow cooker this weekend...

UPDATE: I should probably mention the type of pan to use! Kathy suggests 4 mini bread pans or one 8 or 9" round pan. I used one standard sized bread pan and the mini pan that I got at the shower. Any of these ways will work. I filled both pans about 3/4 of the way full.