Irish Dinner

Irish Soda Bread

For 50 servings, make half a recipe at a time. In a large bowl, combine flour, sugar, soda, and salt. Cut in butter with a pastry blender or rub with fingers until fine crumbs form. Mix in caraway, raisins, and currants; add Buttermilk for dough. Stir until evenly moistened.

Gather dough into a ball and knead about 16 turns on a lightly floured board. Pat into a smooth ball, then into a flat 1-inch-thick round. (For 25 servings, make 3 rounds; for 50, makes 6 rounds total.) Evenly space round or rounds on 1 or 2 greased 12-by 15 baking sheets.

Slash an X about 1/4 inch deep completely a across each round; brush with remaining buttermilk. Bake in a 375 degree oven until deep golden, 30 to 35 minutes; switch pan positions halfway through baking. Serve warm or cool. If making ahead, store airtight up to 1 day, or freeze. Cut into wedges. Makes 1, 3, or 6 loaves.

6 lbs. Corned beef (usually I get at least 3 pieces, about 5-6 lbs. Each - since it is so good cold the next day)

For each piece of beef:
10 whole cloves
1/2 cup brown sugar (packed)
1 cup California Cream Sherry

Wash corned beef under running water to remove brine. In large kettle, cover with cold water; bring to boiling. Drain; cover with fresh water. Bring to boiling; simmer slowly until tender (about 4 hours). Remove from kettle; place in baking dish. Insert cloves in meat; sprinkle with brown sugar; slowly pour sherry over meat. Bake in moderate oven (350 degrees) until brown (30 min or less). Baste occasionally with sherry syrup in bottom of pan until thickly glazed. Serve hot or cold. (I cook the cabbage in the cooking water unless someone is a vegetarian.)

Back to Recipe's Home Page