Saint Patrick's Day

Irish Soda Bread













Ingredients

4 cups all-pupose flour
3/4 cup white sugar
1 teaspoon salt
1 Tablespoon baking powder
1 teaspoon baking soda
1/2 cup butter
1 1/2 cups raisins
2 Tablespoons caraway seed
1 1/2 cups buttermilk
3 eggs

Directions

1. Bring buttermilk, eggs, and butter to room temperature for 30 minutes.
2. Preheat oven to 350 degrees F. Grease a 9-inch cake pan.
3. Stir together the flour, sugar, salt, baking powder, and baking soda in a large bowl. Using a pastry cutter, cut the butter gently into the flour mixture until well combined, and stir in the raisins. In another bowl, whisk the buttermilk and eggs together; lightly beat the buttermilk mixture into the flour mixture. Turn the dough out onto a floured surface, and with floured hands shape dough into a ball. Place the dough into the prepared cake pan.
4. Bake in the preheated oven until the bread has risen and the top is golden brown, 45 minutes to 1 hour. A knife inserted into the center of the bread should come out clean. Cool the bread in the pan on a wire rack for 10 minutes before removing. Serve warm.

  

Irish Stew

Ingredients

1 tablespoon olive oil

2 pounds beef shoulder, cut into 1 ½  inch pieces

1 teaspoon salt

½ teaspoon freshly ground black pepper

1 large onion, sliced

2 carrots, peeled and cut into large chunks

1 parsnip, peeled and cut into large chunks

4 cups water, or as needed

3 large potatoes, peeled and quartered

1 tablespoon chopped fresh rosemary

1 cup coarsely chopped cabbage

chopped fresh parsley for garnish

Directions

1. Heat oil over medium heat in a large stockpot or Dutch oven. Add beef pieces and cook, stirring gently, until evenly browned. Season with salt, pepper, and rosemary.
2. Add the onion, carrots, and parsnips and cook gently alongside the meat for a few minutes. Stir in the water. Cover and bring to a boil before turning the heat down to low. Simmer for 1 hour or longer, depending on the cut of meat you used and if it is tender yet. 
3. Stir in potatoes, and simmer for 15 to 20 minutes. Continue to simmer uncovered, until potatoes are tender but still whole. Serve piping hot in bowls garnished with fresh parsley.