Corned Beef & Cabbage
 

Ingredients (8 servings)

5 lb Corned-Beef brisket
2 Whole cloves
2 Bay Leaves
8 Medium Potatoes, pared
1 Medium cabbage,cut in wedges
Chopped parsley
1 Clove Garlic
10 Whole black Peppers
8 Medium Carrots, Pared
8 Medium yellow onions, peeled
2 tb Butter

Instructions

Wipe corned beef with damp paper towels. Place in large kettle, cover with water. Add garlic, cloves, black peppercorns, and bay leaves. Bring to boiling. Reduce heat; simmer 5 minutes. Skim surface. Cover kettle; simmer 3 to 4 hours, or untill corned beef is fork-tender. Add carrots, potatoes, and onions during last 25 minutes. Add cabbage wedges during last 15 minutes. Cook vegetables just till tender. Slice across the grain. Arrange slices on platter with cabbage. Brush potatoes with butter, sprinkle with chopped parsley. Serve along with rest of vegetables and "Mustard Sauce".
 
 

Well, this is how I make Irish stew (but I'm a Dubliner, so maybe I don't count). Get nice meat- lamb is traditional, but I often use beef since it's a lot cheaper here. Brown some onions and the meat (cut into 1-inch cubes), about 2 onions per pound of meat. Slice up veggies- carrots and parsnips are a must, some people also use turnips, but I don't really like them. Saute them for a few minutes and then add just a little bit of brown sugar to glaze them.   Meanwhile, be peeling and slicing the potatoes, lots of them (probably 4 or more per pound of meat). Small ones slice in four, big ones in 6 or 8 pieces. Stick them in a casserole dish with the meat and onions, and add some liquid. If you have wine open, that gives a lovely flavour, or some stock. You can use beer, but it can be a bit bitter. One recent innovation is to add some barley, but only a small amount (a handful), as it swells up a lot. You'll need more liquid if you use barley- maybe 3 inches of liquid instead of about 1 or 2. Add salt and pepper, a few bay leaves, some basil and other herbs if you want. Cover the dish and bake the potatoes and meat in a 350 oven for about 40 minutes, then add the carrots etc. (If you just want to leave it cooking, you can add everything at the same time). It needs to cook for about 1 or 1.5 hours, it's ready when the potatoes are tender. Mash some of the potatoes in the liquid when you're eating it, very delicious!

By:  Fiona
 
 

1.Sift together dry ingredients
2.Mix butter into dry ingredients with pastry blender
3.Add raisins
4.Beat egg in 1 pint container (2 cups)
5.Fill with buttermilk to make 2 cups
6.Add egg and buttermilk to flour
7.Mix well with wooden spoon
8.Spread dough in well-greased and floured 9" round glass pie pan
9.Bake at 350o for 45 min
10.Take out of pan to cool

Serve warm with butter
 
 

  Make batter at least an hour before required, using following method.
  Sift together flour and salt.  Make a well in the center.  Add the cooled
  melted butter and some of the water and egg yolks.  Work in the flour and
  beat until smooth.  Add remaining water.  Leave to stand.  Just before
  using, beat the egg whites until stiff but not dry.  Fold into batter mix.
  Peel, core and slice apples (slices about 1/4-1/2 inch thick).  Dip into
  batter and deep fry in very hot oil (175-180C) until golden.  Drain and
  serve dredged with sugar and sprinkled with lemon juice.