St. Patrick's Day Feast

This St. Patrick's Day I wanted to make a festive dinner.

I have only made Corned Beef and Cabbage one other time so I was a little intimidated. I started at Our favorite place to buy meat, Roseville Meat Company. They have the best meat around. I picked up a three pound corned beef brisket, seasoned and ready to go. I looked on Pinterest a ton for the right recipe. I didn’t really happen to see anything that caught my eye so I pulled ideas from a few recipes to create my own. I knew that I didn’t want to use my Instapot or Crockpot. I decided on using my Dutch Oven and I am extremely happy with how it turned out. The meat was moist but not overly cooked and mushy, the veggies were cooked to perfection. Yay! While I was Pinteresting recipes, I was looking for some side dishes. I found Soda Bread which I had never made before but who doesn’t love some good carbs?! I once again pulled together my own Soda Bread recipe. Since I was not able to enjoy Jameson this year I made myself a delicious Mocktail that I turned green! I was trying to be festive guys!

It was a fun meal to create and a wonderful night celebrating with our friends... even without the Jameson.

Rosemary Soda Bread

Ingredients

4 cups Flour

1 tbsp Baking Powder

1 tsp Baking Soda

½ tsp Salt

4 tbsp Sugar

1 Egg

¾ cup Butter

1 ¼ cup Buttermilk

2 tbsp Fresh Chopped Rosemary

Directions

Preheat oven to 375 degrees.

Grease a baking sheet.

Mix together flour, baking powder, baking soda, salt and sugar.

Add ½ cup of butter, 1 cup of buttermilk and egg to dry ingredients and mix until combined. (I used my KitchenAid mixer with the dough attachment)

Make sure to flour your work surface.

Take dough out of bowl and knead briefly.

Shape the dough into a round shape and place on prepared greased baking sheet.

Whisk together ¼ cup of melted butter and ¼ cup buttermilk.

With a silicone brush, brush the loaf of bread with the butter and buttermilk mixture.

Cut an X into the top of the dough loaf.

Bake for 45 minutes or until your toothpick inserted into the middle comes clean.

Important Detail- Brush loaf with buttermilk mixture every 15 minutes while baking.

Enjoy!!

Dutch Oven

Corned Beef & Cabbage

Ingredients

2 tbsp Olive Oil

1 (3 pound) corned beef brisket with spices

Salt and pepper, to taste

Beef Broth

1 pound carrots

2 large potatoes, peeled

1 large onion, cut into wedges

1 green cabbage, cut into wedges

Directions

Heat Olive Oil in Dutch Oven then place brisket in Dutch Oven.

Add salt and pepper.

Cover brisket with Beef Broth.

Bring to a boil; reduce heat, cover and simmer for 2 hours.

Add potatoes and carrots and return to a boil.

Reduce heat to a simmer; cook covered for about 30 minutes, or just

until beef and vegetables are tender.

Add onion and cabbage to the pot and return to a boil.

Reduce heat to a simmer, cover and cook for about 15 minutes or until onions and cabbage are tender.

Remove from heat and serve warm.

Enjoy!