St. Patrick's Day Dinner: Irish Soda Bread and Corned Beef
I'm not a big fan of corned beef and cabbage. Not quite sure why, as I'm about a quarter Irish, but I don't think I ever had it while growing up. And although I've eaten it on several occasions, it doesn't float my cork! The texture is weird, it's a bit salty and I don't like the pinkish hue on the plate. Not to mention that it's not a true Irish dish (read Corned Beef and Cabbage: As Irish as Spaghetti and Meatballs). So when Farmer Bob said he was going to cook an Irish dinner on St. Patrick's Day Eve, I simply said, "Great, but please, no corned beef and cabbage!" Bob put a spin on the traditional recipe, and on Sunday barbecued a corned beef brisket, letting it cook away for most of the day. And he ditched the cabbage.
Along with the barbecued corned beef, Bob served a touch of green (broccoli) and roasted fingerling potatoes, carrots, onions and mushrooms. Oh, and delicious Irish Soda Bread he made late Sunday afternoon. So how was the corned beef? The inner parts were OK, tasting a bit like ham, and not as salty as the outside pieces. Bob said maybe a bit of Dijon mustard would help, and that perked it up. But in the end, it was the homemade Irish Soda Bread that spoke to me. That and a nice bottle of red wine. Sláinte!
1-1/3 cups whole milk
1/3 cup apple-cider vinegar