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By Diane Watkins

St. Patrick’s Day is coming soon! If you’re Irish, you don’t need me to tell you how to celebrate. For the rest of us, its a fun holiday to put a little spark in your cooking- especially if you have kids.

How to Cook a Corned Beef Brisket

How to Cook Corned Beef Brisket, photo by BrokenSphere

Immediately, Corned Beef Brisket comes to mind, as it is a traditional Irish dish. Brisket is a tough cut of meat, but a combination of proper cooking and proper slicing can tame this brisket into a delicious meal.

First the cooking. Corned Beef Brisket needs to be slowly cooked on low heat in order to reach its full succulent tenderness. Braising is perfect for corned beef brisket.

When you purchase your brisket, it will come with a seasoning packet. Place the seasonings and the brisket into a large pot or dutch oven. Pour in enough cold water to just cover the brisket. Bring to a boil, then reduce the heat to a simmer. Skim off any foam that accumulates and cover the pot. Simmer for about 3 hours for a 3 pound brisket or until the brisket is wonderfully tender.

Check the brisket occassionally, adding more water if needed. The brisket is done when it pulls apart with a fork.

You can add shredded cabbage to the pot during the last 20 minutes for corned beef and cabbage, or for an easy meal, add quartered potatoes and sliced carrots.

Old time cooks insisted on changing the water while cooking brisket. This is no longer necessary with todays modern processing methods, and would eliminate the spices from the cooking process.

Recipe for How to Cook Corned Beef Brisket

How to Slice a Corned Beef Brisket

The second step to good tender corned beef is in the slicing. The muscle tissue of the brisket runs in long strands. If you cut so that the strands are running long ways, you will have a tough to chew mouthful. Instead, cut crosswise across the strands for a tender piece of meat. Sometimes you will have to separate layers of the brisket and slice each layer separately because of the way the muscle is layered. Your effort will be rewarded with a wonderfully tender and flavorful meal.

Leftovers? Try Corned Beef Hash

Corned beef hash is just a hash made from leftover corned beef and diced potatoes. Add onions and even peppers if you like. Stir fry the potatoes and onions in a little oil until tender, then add the thinly sliced corned beef and stir fry a few more times. Use more or less potatoes to stretch the leftover corned beef into another meal for your family. That’s the purpose of hash.

Or, make a Rueben.

Reuben Sandwiches

• 12 slices rye bread
• 1/2 pound sliced corn beef
• 1/2 pound sliced Swiss cheese
• 1/3 cup mayonaise
• 1 Tablespoon Chili sauce
• 1 teaspoon Horseradish, optional
• 1 16 oz. can sauerkraut, drained

Mix the mayonaise, chili sauce, and horseradish. Spread rye bread. Layer the corned beef, cheese and sauerkraut on 6 of the slices

Place under the broiler until cheese is melted, then top with the remaining pieces of bread. Alternately assemble the sandwich, then toast like a grilled cheese sandwich.

More St. Patrick’s Day Ideas

Don’t forget all the usual favorite green foods: pistaccio pudding, kiwi fruit, spinach pasta…

Here’s a southern twist on green eggs. How about an avocado stuffed deviled egg? Try this recipe:

Avocado Egg Salad

8 hard boiled eggs
1 small avocado
1 teaspoon lemon juice
1 teaspoon mustard (optional)
1 garlic clove for rubbing sieve

Hard boil the eggs. Halve the eggs, remove and mash the yolk. Mash the avocado pulp through a sieve that has been rubbed with garlic. Mix lemon juice into the pulp to prevent browning and add to the egg yolks with the mustard if desired. Mix well and use a piping bag to stuff into egg shells. For easy cleanup you can put the filling into a plastic bag and snip off one corner. Pipe into egg shells. This is cleanly efficient, but not as pretty.

Leprechaun’s Pot of Gold Carrots

Carrot Coins, Photo by House Of Sims

This is really my candied carrot recipe, but if renaming it gets the kids to eat their vegetables, I’m all for it.
1 lb carrots
1 c. orange marmalade
1 tsp. cornstarch

Cut carrots crosswise into ¼ -inch thick pieces. Place in saucepan containing a small amount of boiling water. Boil for about 5 minutes. Add marmalade; cook until carrots are tender. Remove carrots with a slotted spoon. Stir cornstarch into a small amount of liquid, then add to carrots; cook until thickened, stirring constantly. Toss carrots wth marmalade sauce; serve immediately.

Irish Coffee

• Black coffee
• sugar, to taste
• Irish whiskey to taste
• Whipped cream

Prepare your black coffee as usual. Into each cup, mix in a teaspoon of sugar, or more to taste, and a little Irish Whiskey (or a lot, only you will know). The sugar will keep the cream floating on top. If you don’t want to use sugar, ok, just don’t be disappointed when the cream mixes into the coffee. Float a head of whipped cream on top. Variations of this recipe use Bailey’s Irish Cream or Bourbon Whiskey.

This is fried chicken flavor without all the fat. Don’t worry, most of the oil and butter end up on the bottom of the pan, not the chicken. Throw some Cajun Potatoes in to roast during the last 20 minutes and serve with a tossed salad for an easy meal.

Oven Fried Chicken Recipe
1/3 c. vegetable oil
1/3 c. butter
1 c. all-purpose flour
1 tsp. salt
2 tsp. black pepper
2 tsp. paprika
1 tsp. garlic salt
1 tsp. dried marjoram
8 or 9 pieces chicken
Place oil and butter in a shallow cooking pan and place in 375 degree oven
to melt butter, set aside. In a large paper sack combine dry ingredients. Roll
the chicken pieces 3 at a time in butter and oil then drop into a sack and
shake to cover. Place on a plate until all pieces are coated. Leave any excess
butter and oil in pan. Place chicken in the pan skin side down or its just as
good if you remove all the skin first. Bake at 375 degrees for 45 minutes
with spatula, turn chicken pieces over and bake 5 to 10 minutes longer or
until crust begins to bubble.

Strawberry Shortcake, photo by kkimpel

There are two distinct camps on strawberry shortcake. The original strawberry shortcakes were made with a biscuit dough. The berries were sweetened and spread between layers of biscuit, then topped with plain or sweetened whipped cream.

Another way to make the shortcake is to use a sponge cake as a base for the shortcake. The berries are sweetened and served in the same way as the biscuit version. I prefer the sponge cake version, or even better,  I make it with pound cake.

When choosing berries for this recipe, look for ripe berries without soft spots or blemishes. Store them in a cool dry place, without washing. When ready to prepare them, wash them gently by dipping them into a large bowl of water briefly. Remove the berries from the water, leaving the dirt and sand at the bottom. Do not hold under running water, the force of the water can bruise the berries.

Strawberry Shortcake Recipe

• 3 cups strawberries
• confectioners sugar
• 6 biscuits or servings of sponge cake
• whipping cream

Crush the strawberries lightly with a fork or slice them. Add sugar to taste and set aside to macerate for 30 minutes or more at room temperature.

Prepare the biscuits or the sponge cake. When baked split the biscuits or slice the cake thinly. Layer the strawberries between the layers of biscuit or cake, then top with more berries.

Whip the cream with just enough sugar to sweeten until soft peaks form. Dollop the whipped cream on top and serve garnished with a whole berry or a sprig of mint if desired.