March 16, 2014
Posted by Eddie
4+ peppercorn mix
bay leaves (the strongest you can find)
all spice berries
thyme (a lot of dried, since it’s very water soluable, and doesn’t last long when boiled)
potatoes (baby, about the size of a tablespoon)
onion (4+ big onions)
carrot (5+ medium carrots)
celery (3+ small stalks, not too much)
cabbage (a small one… it’ll have to be cooked after taking some veggies/broth out, so it can’t be too large.)
corned beef (the larger the better, also try to get a flat cut, not a point cut, ~$10, so x lbs)
Alt (kosher salt, 2 tbsp, added at the corned beef stage)
1) put the corned beef in, and add ~2 tsp mustard seed, 1.5 tsp peppercorn mix, 4 cloves, 8 juniper berries, 6 all spice berries, 2 very strong bay leaves or 4+ weak bay leaves), and 2 tablespoons of thyme or maybe a little more).
2) Cook for 2.5 hours, turning every half-hour.
3) After 2.5 hours, take out the corned beef, and add half the potatoes, carrots, and onion. Cook for 15-25 minutes.
4) After those 15-25 minutes, add the rest of the veggies, and cook for another 15 minutes.
5) Take out half, and fill the empty space with the cabbage. Cook on high for another 15 minutes.
6) Serve an 8th of cabbage, 2 slices of corned beef, a bowl-full of veggies, and add chopped fresh parsley on top. Serve along with the Irish soda bread.
Irish soda bread
2 cups all purpose flour
2 cups whole wheat flour
1 tablespoon (or less) of baking soda
1 tablespoon (or more) of salt
1 quart (or less) of buttermilk
Any amount of Irish butter
A little bunch of caraway seeds
(Pre-heat a cast iron pan to 450)
1) Mix all of the dry ingredients together.
2) Stir in the buttermilk past where the dough looks shaggy, until the dough looks smooth.
3) Place in a cast iron pan already pre-heated to 450, and cook for 30~ish minutes.
4) Take out and serve with the Irish butter.