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Ingredients
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Main Dish
Colcannon
Dessert
Method
Main Dish
- 1
Prepare the Corned Beef
Rinse the corned beef brisket under cold water to remove excess salt. Place in a large pot and cover with beef broth.
- 2
Season the Corned Beef
Add bay leaves, black peppercorns, mustard seeds, allspice berries, garlic cloves (smashed), and salt to the pot.
- 3
Cook the Corned Beef
Bring the pot to a boil, then reduce heat to low. Cover and simmer for about 2.5 to 3 hours, or until the meat is tender.
- 4
- 5
Serve
Slice the corned beef against the grain and serve with the vegetables on the side.
Colcannon
- 6
Cook Potatoes
Peel and chop the potatoes into chunks. Boil in salted water for about 15-20 minutes or until tender.
- 7
- 8
Drain and Mash
Drain the potatoes and cabbage, then mash together in a large bowl.
- 9
Add Ingredients
Stir in butter, milk, chopped green onions, salt, and black pepper until well combined.
- 10
Serve
Spoon the colcannon onto plates and enjoy as a side dish.
Dessert
- 11
Preheat Oven
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- 12
Mix Dry Ingredients
In a large bowl, whisk together flour, baking soda, sugar, and salt.
- 13
Add Wet Ingredients
Make a well in the center and pour in the buttermilk. Add raisins and mix until just combined.
- 14
Shape the Dough
Turn the dough onto a floured surface and knead gently. Shape into a round loaf.
- 15
Bake
Place the loaf on the prepared baking sheet and cut a deep cross on top. Bake for 30-35 minutes, or until golden brown.
- 16
Cool and Serve
Allow the bread to cool on a wire rack for 10 minutes before slicing and serving.
