Corned Beef and Cabbage

Ingredients

  • 1 (4-pound) corned beef brisket, preferably center cut, brine and seasoning packet discarded

     

  • 4 (5-inch) thyme sprigs

     

  • 2 teaspoons whole coriander seeds

     

  • 3 dried bay leaves

  •  

  • 1 small (about 2 pounds) head green cabbage, cut

  • into 3-inch wedges, leaving core intact

     

  • 1 1/2 pounds baby gold potatoes, scrubbed, halved

  • lengthwise if large

     

  • 6 medium (2 ounces each) carrots, peeled, halved

  • crosswise diagonally, and halved lengthwise, if large

     

  • 3 medium (4 ounces each) purple-top turnips,

  • peeled and cut into eighths 

     

  • 2 teaspoons kosher salt, divided

     

  • 3/4 teaspoon black pepper, divided

     

  • 1/2 cup sour cream

     

  • 2 tablespoons finely chopped fresh flat-leaf parsley,

  • plus more for garnish

     

  • 2 tablespoons whole-grain mustard

     

  • 1 tablespoon country Dijon mustard

     

  • 1 1/2 teaspoons Worcestershire sauce

 

  

          Directions

  • Step 1

  • Place corned beef, thyme, coriander, and bay leaves in a large (about 10-quart) Dutch oven; add cold water to cover by 1 inch (10 to 12 cups). Bring to a simmer over medium-high; reduce heat to medium and cook, partially covered, skimming foam occasionally, until beef is fork-tender, about 2 hours.

  • Step 2

  • Add cabbage, potatoes, carrots, turnips, 1 1/2 teaspoons of the salt, and 1/2 teaspoon of the pepper to beef mixture. Increase heat to medium-high; cook, partially covered, until vegetables are al dente, 25 to 30 minutes. Remove from heat; let stand, covered, until vegetables are fork-tender, about 10 minutes.

  • Step 3

  • Meanwhile, stir together sour cream, parsley, whole-grain mustard, Dijon mustard, Worcestershire sauce, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Set aside.

  • Step 4

    1. Transfer corned beef to a cutting board; slice against the grain into 1/2-inch-thick slices. Transfer to a platter. Using a slotted spoon; transfer vegetables to platter, discarding bay leaves and thyme sprigs. Spoon 1/4 cup cooking liquid over beef and vegetables. Garnish with additional parsley and serve with mustard sauce.

Irish Potato Boxty

 

Ingredients

  • 2 pounds potatoes

     

  • Kosher salt

     

  • Freshly ground black pepper

     

  • 1/3 cup all-purpose flour

     

  • 1/4 cup whole milk

     

  • 1 large egg

     

  • 3 tablespoons unsalted butter

     

  • Sour cream for serving 

 

Directions

Step 1

  1. Peel half the potatoes. Cut the peeled potatoes into 1-inch pieces. In a medium saucepan, cover half the potatoes with salted water and bring to a simmer. Cook until the potatoes are tender, about 15 minutes. Drain the cooked potatoes and force through a ricer into a bowl.

  2. Step 2

  4. Peel the remaining potatoes and grate with a box grater. Wrap the grated potatoes in a kitchen towel and squeeze as much liquid from them as you can. Transfer the grated potatoes to the bowl. Stir in the flour, milk, egg, 3/4 teaspoon salt and 1/2 teaspoon pepper.

  5. Step 3

  7. Form the batter into 1/3-cup-sized patties.

  8. Step 4

  9. In a large heavy skillet, heat half the butter over medium heat until hot, then cook the patties in batches, turning occasionally, until golden, about 8 minutes per batch. Cook the remaining patties in the remaining butter. Serve with sour cream.

  10.  

 

Irish Soda Bread

Ingredients

  • 4 cups all-purpose flour (16 ounces)

     

  • 1 teaspoon fine sea salt

     

  • 1/2 teaspoon baking soda

     

  • 1 1/2 to 2 cups buttermilk, shaken

     

  • Good butter, such as Kerrygold, for serving.                           

  •  

  •            Step 1

  •                               Gather the ingredients.

  •    Step 2
  • Preheat the oven to 400°F and line a sheet pan with parchment paper. In a large bowl, whisk together the flour, salt, and baking soda until well combined. Make a well in the center of the dry ingredients and pour in 1 1/2 cups buttermilk.
  • Step 3

  • Using your hands or a wooden spoon, mix the ingredients until a loose dough forms. You're looking for a dough that's soft but not overly sticky or wet, and that holds together enough to make a loaf that can hold its shape on the sheet pan. If the dough is dry and crumbly, add up to 1/2 cup additional buttermilk, a tablespoon or so at a time, until it comes together.

  •  Step 4
  • When the dough is just mixed together — no streaks of flour or buttermilk — transfer it to the parchment-lined sheet pan. Using your hands, form the dough into a round that's roughly 8 inches in diameter. Using a paring knife, cut a large "X" across the top of the loaf.
  • Step 5
  • Bake until soda bread is nicely browned and sounds hollow when tapped on the bottom of the loaf, about 45 minutes. Let cool on the baking sheet until just warm, then slice and eat with good butter. To store, wrap in a slightly damp tea towel to prevent the crust from getting too hard and keep on the counter.

Ingredients

Irish whiskey sauce

  •  1 1/4 cups whole milk

  •  

  • 1/2 split vanilla bean, seeds scraped

     

  • 4 large egg yolks

     

  • 2 1/2 tablespoons sugar

     

  • 1/4 teaspoon kosher salt

  • Bread pudding

  • 3/4 cup raisins

     

  • 1/3 cup Irish whiskey, such as Jameson

     

  • 1 pound Pullman-style brioche, challah or white bread, bread cut into

  • 1/2-inch cubes

     

  • 3/4 cup sliced almonds

     

  • 3/4 cup plus 2 tablespoons sugar

     

  • 1 teaspoon ground cinnamon

     

  • 4 large eggs

     

  • 1 large egg yolk

     

  • 2 1/2 cups whole milk

     

  • 2 1/2 cups heavy cream

     

  • 1 tablespoon pure vanilla extract

     

  • 3/4 teaspoon freshly ground nutmeg

     

  • 1/4 teaspoon kosher salt

     

  • 2 tablespoons unsalted butter, melted, plus extra for greasing the pan

 

Directions

make the sauce  

Step 1

  1. Fill a medium bowl with ice water. In a small saucepan, heat the milk with the vanilla bean and seeds until it just comes to a simmer. Discard the vanilla bean.

  2. Step 2

  3. Meanwhile, in a medium bowl, whisk the egg yolks with the sugar and salt until the mixture is pale yellow and thickened. Whisking constantly, drizzle in the hot milk. Pour the mixture into a clean saucepan and cook over moderately low heat, stirring occasionally, until the sauce thickens and coats the back of a spoon, 7 to 8 minutes. Strain the custard through a fine sieve into a medium bowl and set the bowl in the ice bath until cold. Cover and refrigerate the sauce.

  4. Make the bread pudding
  5. Step 1

  6. Preheat the oven to 350°. In a small bowl, combine the raisins and whiskey and let stand for 30 minutes. Drain, reserving the whiskey.

  7. Step 2

  8. Meanwhile, on a large rimmed baking sheet, spread the bread cubes in an even layer. Toast the bread for about 5 minutes, until lightly golden. On another baking sheet, spread the almonds in an even layer and toast for 3 to 4 minutes, until lightly golden. Reduce the oven temperature to 325°.

  9. Step 3

  11. Grease a 13-by-9-inch glass baking dish. In a small bowl, stir 2 tablespoons of the sugar with the cinnamon. In a large bowl, whisk the whole eggs with the egg yolk and the remaining 3/4 cup of sugar until well blended. Whisk in the milk, cream, almonds, raisins, vanilla, nutmeg and salt. Add three-fourths of the bread cubes, stirring to moisten. Let stand for 5 minutes, then pour the bread mixture into the prepared baking dish. Scatter the remaining bread cubes on top, pressing down gently. Brush the bread cubes with the melted butter, then sprinkle the cinnamon sugar on top.

  12. Step 4

  14. Bake for 50 to 60 minutes, until the top is deep golden and the custard is set. Transfer the bread pudding to a rack to cool for 30 minutes.

  15. Step 5

  16. Stir 1 to 2 tablespoons of the reserved soaking whiskey into the sauce and serve with the warm bread pudding.

  18.