There is a debate going about the authenticity of Corned Beef and Cabbage as a traditional Irish dish. No matter what side of the discussion you’re on, it is still a tasty festive treat that many plan on eating today.
Most recipies require a lot of time to cook the meat, so unless you buy a prepackaged corned beef, you had better already have that baby in the crockpot or at least in the refrigerator ready to go. If you have not planned ahead there are plenty of places in San Diego that are offering corned beef on the menu. Some of the best locations to try are:
The Field (544 5th Ave, Gaslamp)
Old World Restaurant and Cafe (3930 30th St, North Park)
Hooley’s Irish Pub (5500 Grossmont Center Dr, La Mesa)
Callahan’s Pub (8111 Mira Mesa Boulevard, Mira Mesa)
If you’d rather not fight the crowds, you can still do it yourself with a couple quick and easy recipes. There are a few easy to prepare dishes that will still put you in the spirit. Try Irish Potato soup or Irish Soda Bread, recipies are after the break.
Irish Potato Soup
4 tablespoons butter
2 medium yellow onions, peeled and sliced
3 leeks, sliced
2 pounds potatoes (about 4 large potatoes), peeled and sliced
3 (14 1/2-ounce) cans chicken broth
3 cups milk
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon celery seeds
1/4 teaspoon dried thyme, whole
Toppings: shredded Cheddar cheese, crumbled cooked bacon, chopped fresh chives
Melt butter in a large saucepan over low heat; stir in onion and leek. Cover and cook 20 minutes. Stir in potato; cover and cook 15 minutes. Stir in broth, milk, and seasonings; bring to a boil. Reduce heat and simmer 30 minutes or until potato is tender. Remove from heat, and cool slightly.
Process soup in batches in a blender or food processor until smooth, stopping to scrape down sides; return to saucepan, and cook over medium heat until thoroughly heated. Serve with desired toppings.
Irish Soda Bread
4 cups all-purpose flour
4 tablespoons white sugar
1 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup margarine, softened
1 cup buttermilk
1/4 cup butter, melted
1/4 cup buttermilk
2 tablespoons of crystallized sugar
(1/2 cup of rasins or currants are optional)
Preheat oven to 375° F. Lightly grease a large baking sheet. In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Add raisins or currants (optional) and stir to combine.
Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture and sprinkle crystallized sugar on top. Use a sharp knife to cut a big cross into the top of the loaf.
Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean, about 30 to 50 minutes. You may continue to brush the loaf with the butter mixture while it bakes.
This Irish bread recipe makes 1 (1 1/2 pound) loaf, 20 servings.