Irish soda bread is a traditional Irish bread that is made with just a few simple ingredients and does not require any yeast. Why not give it a try this St. Patrick’s Day and serve it alongside the recipe for Corned Beef and Cabbage below?
Irish Soda Bread
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 1 egg
- 2 tablespoons butter, melted
- 1 tablespoon sugar
- Optional: 1/2 cup raisins or currants
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk and egg. Pour the wet ingredients into the dry ingredients and stir until just combined. Stir in the raisins or currants, if using.
- Transfer the dough to a lightly floured surface and knead it gently a few times until it comes together. Shape the dough into a round loaf and place it on a baking sheet.
- Use a sharp knife to cut a shallow X-shaped slash across the top of the loaf. Brush the top of the loaf with the melted butter and sprinkle with the sugar.
- Bake the bread for 35-40 minutes, or until it is golden brown and a toothpick inserted into the center comes out clean.
- Remove the bread from the oven and allow it to cool for a few minutes before slicing and serving.
Another traditional Irish dish that is often served on St. Patrick’s Day is corned beef and cabbage.
Corned Beef and Cabbage
- 2 pounds corned beef brisket
- 3 cloves garlic, minced
- 1 medium onion, quartered
- 2 bay leaves
- 1/4 teaspoon black peppercorns
- 1 head cabbage, cut into wedges
- 2 large carrots, peeled and sliced
- 4 small red potatoes, quartered
- 3 tablespoons butter
- 1/4 cup chopped fresh parsley
- Place the corned beef in a large pot and add enough water to cover it by about 1 inch. Add the garlic, onion, bay leaves, and peppercorns to the pot.
- Bring the water to a boil, then reduce the heat to a simmer. Cover the pot and simmer the corned beef for about 2 1/2 hours, or until it is tender.
- Add the cabbage, carrots, and potatoes to the pot. Cover the pot and simmer for an additional 30 minutes, or until the vegetables are tender.
- Remove the corned beef from the pot and slice it against the grain.
- In a small saucepan, melt the butter and stir in the chopped parsley.
- Serve the corned beef, vegetables, and butter-parsley mixture hot, with your choice of side dishes such as mustard, horseradish, or Irish soda bread.
Corned beef and cabbage is often served with a variety of side dishes, depending on personal preference. Some common options include:
- Mustard: A tangy mustard sauce can add a burst of flavor to corned beef and cabbage.
- Horseradish: A spicy horseradish sauce can add a little heat to the dish.
- Irish soda bread: This traditional Irish bread is a delicious accompaniment to corned beef and cabbage.
- Mashed potatoes: A creamy mashed potato side dish is a classic pairing with corned beef and cabbage.
- Steamed vegetables: Steamed vegetables such as broccoli, green beans, or carrots can add color and nutrients to the meal.
- Pickles: Pickles, such as dill pickles or pickled onions, can add a tangy flavor to the dish.
- Guinness: A pint of Guinness, a popular Irish stout, can be enjoyed alongside corned beef and cabbage as an optional beverage.