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Home / My Blog / Grub / ::Corn Beef?::

::Corn Beef?::

March 16, 2010 By Katie

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My Grandmother was Irish, my Grandfather German.  I’ve eaten my lifetime supply of cabbage and potato dishes, but still eat my weight in cabbage laden with white vinegar.   This year I was asked to bring the corn beef, but my slow cooker bit the dust.

Any good tips or links out there for the oven?

I generally opt out for the beef and make this Irish Soda Bread recipe in celebration of the date.

The recipe is from Saveur Magazine’s March 2001 issue. I’ve always baked it in a butter cast iron with a little more flour mixed in. I like Golden Raisins, but had to settle for what was in the cupboard for this loaf.

My first memory of baking it was before road tripping down to Tucson from Flagstaff. Not sure why I chose Soda Bread. It certainly doesn’t invoke thoughts of the desert, maybe it was St. Patrick’s Day and I just have no recollection.

Not into the beef or baking?  Here’s my new favorite easy easy easy Green Pasta recipe from Dishing Up.

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Filed Under: Grub, Home Tagged With: irish soda bread

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Reader Interactions

Comments

  1. Leigh says

    March 17, 2010 at 1:13 am

    I never use a slow cooker and prefer the stove. It’s much easier to control the temperature and I bet the instructions are on the corned beef. Good luck!

  2. Valerie says

    March 17, 2010 at 1:37 am

    Whenever I make corned beef I boil it in a big pot on the stove. The package should tell you how many hours per pound. During the last half hour I put the cabbage in with the beef so it soaks up the flavors as well. I always got rave reviews. Now that I am vegetarian, I am going to make salmon (being from the northwest I haven’t been able to give up salmon) roasted red potatoes, and beer bread. I am going to make the beer bread with Guinness and see how it turns out. Good Luck!

  3. ara jane says

    March 17, 2010 at 5:38 pm

    funny, i have a loaf of soda bread in the oven as i write this. but looking at your photo sure is making me anxious for it to be done fast!

  4. sleepycathollow says

    March 17, 2010 at 5:51 pm

    I’ve made it both ways…either way you’ll need 3-4 cans of Guinness to add to your corned beef! 🙂

  5. Noelle says

    March 17, 2010 at 9:59 pm

    I’m going polish for my irish day food! Keilbasa and Kliskies – not a fan of the corned beef and my kids won’t eat cabbage. I figure sausage (keilbasa) is pretty close and the Kliskies are a potato dumpling and then you saute a sweet onion with butter (onion looks like cabbage when sliced thin. We do have Guinness so I’m betting that will tie it all together 🙂

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