Tuesday, March 15, 2011

Guinness Corned Beef, Colcannon and Irish Soda Bread

Happy St. Patrick's Day!  

March is one of my favorite months.....Spring starts, flowers begin to bloom,
there is the promise of Summer in the air and..... St. Patrick's Day! 
We celebrated St. Patrick's Day on Sunday and my family and I enjoyed a
good ole Irish dinner with Guiness Corned Beef, Colcannon and Irish Soda
bread.  You couldn't get a easier recipe for Corned Beef than this and the
Guiness gives it a deep authentic flavor.  It's best to cook Corned Beef low
and slow.  The brisket cut is a realitively cheap, tough cut of meat  but with
some love and patience it can turn out nice and tender. 

Guinness Corned Beef


4 lbs. corned beef brisket
1 cup brown sugar
1 (12 oz) bottle Irish Stout Guinness beer

Preheat oven to 300 degrees.
Rinse the corned beef with water and dry with paper towels.
Place brisket in a dutch oven and rub with brown sugar.  Make sure to 
coat it entirely including the bottom.  
Gently pour the Guinness over and around the brisket to wet the sugar.
Cover and place in pre-heated oven and bake for 2 1/2 hours.  Allow to rest
5 minutes before slicing.

Colcannon is a traditional dish to be eaten on Halloween in Ireland.  
Legend has it that some families would put out a plate of it with a knob 
of butter in the center for thefairies and ghosts that hang around on All 
Hallows Eve.

There is even a song about Colcannon...........


2 1/2 pounds potatoes, peeled and cubed
4 slices bacon 
1/2 small head cabbage, chopped
1 large onion, chopped
1 teaspoon garlic 
1/2 - 3/4 cup milk
salt and pepper, to taste
1/4 cup butter, melted
Place potatoes in a saucepan with water to cover.  Bring to a boil and 
cook for 20 minutes, or until tender.
Cook bacon in a deep skillet until done and drain, reserving the drippings.  
Crumble bacon and set aside.  Saute cabbage and onion and garlic in 
drippings until soft and translucent.  
Drain the cooked potatoes, mash them with milk and season with salt and 
pepper.  Fold in the bacon and cabbage mixture, then transfer it to a large 
serving bowl and top with melted butter.  

I think I Americanize my colcannon though.  I add garlic because I 
love it and it marries so well with the potatoes and cabbage.  You can 
also add a bit of nutmeg if you like.

I've been wanting to try Rachel Allen's Irish Soda Bread and what 
a better week to try it.  I'm so glad I did!  It's SO easy not to mention 
fast!  They bake this bread everyday at the Ballymaloe Cookery School 
in Cork.  This is the basic soda bread but you can make a lot of 
variations by adding...........chocolate, raisins, cinnamon or even bacon 
and cheese. As legend has it, you cut a deep cross in the soda bread 
to let out the fairies out so the bread won't be jinxed by evil spirits.  I just 
love all that Irish folklore!

I hope you all have a wonderful St. Patrick's Day......and don't forget 
to wear your green!
May you have warm words on a cold evening, 
A full moon on a dark night, 
And the road downhill all the way to your door.
Irish blessing


  1. Sounds like yall had a feast!

  2. The soda bread looks great ... my have to try out the recipe myself!

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  3. Enjoyed this Mika! Made 28 pounds of my Colcannon last week-end for my hubby's club St. Patty's party to go along with almost 80 pounds of Corned Beef; we baked more than a dozen loaves of soda bread for the event. One thing I add to my bread each year is Caraway Seed; just love how it blends with the sweetness of the currants.

    And for you: "May your home always be too small to hold all your friends!"


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  5. Looks like a meal any Irishman would be proud to sit down to - I'm looking forward to ours tomorrow.

  6. Yummy, yummy!

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  8. Oh my! I see a trip to the store today in my future and trying out this yummy meal! Thanks so much for sharing!

  9. YUMMMM! I so want to do another St. Patrick's Day. actually, I think I may sometime this week jsut so I can try this!! =) BTW, I'm a new follower, find me @ ModernMomRedefined.blogspot.com


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