St. Patrick's Day is being observed tomorrow.
For many that will mean the annual 'wearing of the green' as well as whipping up their favorite batch of traditional Irish Stew or Corned Beef and Cabbage.
In previous column's I have featured Irish Stew recipes, but never one for the popular Corned Beef and Cabbage.
This week, I am sharing one offered recently in the 'Cook of the Week' segment, a regular in the Beulah Beacon and Hazen Star, two North Dakota community newspapers.
I always wait in anticipation for Sharon Olander's recipes and this week she previewed two that appear to be 'spot on' for the St. Patrick's Day observance.
The basic Corned Beef and Cabbage should prove to be a hardy meal in itself; but if you are still craving dessert, The Irish Cream Bundt Cake, promises to be the perfect meal ending.
Until next week, from my kitchen to yours, happy cooking!
Corned Beef and Cabbage
3 pounds corn beef brisket with spice packet
10 small potatoes
1 large head cabbage, cut into small wedges
5 carrots, peeled and cut into 3-inch pieces
Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer and cook approximately 50 minutes per pound or until tender.
Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest for 15 minutes.
Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain and serve.
Irish Cream Bundt Cake
1 cup chopped pecans
1 (18.25 oz.) pkg. yellow cake mix
¾ cup Irish cream liqueur
1 (3.4 oz.) pkg. instant vanilla pudding mix
¼ cup water
¼ cup water
½ cup vegetable oil
½ cup butter
1 cup white sugar
¼ cup Irish cream liqueur
Preheat oven to 325 degrees. Grease and flour a ten-inch Bundt pan. Sprinkle chopped buts evenly over bottom of pan.
In a large bowl, combine cake mix and pudding mix. Mix in eggs, ¼ cup water, ½ cup oil and ¾ cup Irish cream liqueur. Beat for five minutes at high speed. Pour batter over nuts in pan.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the came comes out clean. Cool for ten minutes in the pan, then invert onto the serving dish.
Then make the following glaze: In a saucepan, combine butter, ¼ cup water, and one cup sugar. Bring to a boil and continue boiling for five minutes, stirring constantly. Remove from heat and stir in one cup of Irish cream.
Prick top and sides of cake. Spoon glaze over top and brush onto sides of cake. Allow to absorb glaze and repeat until all glaze is used up.