Molly’s Mulligan Corned Beef Stew and Bread
March 18, 2010
Ingredients:
1 yellow onion, thickly sliced
Uncooked corned beef from butcher (packaged kind with the seasoning packet works great)
1 small green cabbage, quartered
3-4 carrots, peeled and cut
2-3 potatoes, scrubbed and cubed
3 slices uncooked bacon
1 bottle or can of Guinness beer
1-2 shots of apple schnapps
2-3 bay leaves
Prep:
Grease a crockpot with margarine. Cover the bottom of the pot with the onion slices. Put the corned beef on the onions. Wedge the vegetables around and on the meat. Put the bacon and bay leaves on top. Pour the beer over all. Add a shot or two of the apple schnapps. Sprinkle a little pepper. Put the lid on and set it to cook for 8 hours on low. If you want crisper cabbage, add it about half-way into the slow-cooking.
Eat:
Serve with Irish soda bread, Irish beer and Irish whiskey, of course!
Irish Soda Bread for Two
Mix 2 1/2 cups of flour, 3 tablespoons of sugar, 3/4 teaspoon of baking soda and 1/2 teaspoon of salt in a bowl. Add 1 cup of buttermilk and 1/2 cup of raisins. Form into a ball of dough – if sticky, add a bit of flour. Bake on a pizza stone sprinkled with a bit or sugar or cornmeal, flattening the dough to about 6 or 7 inches in diameter and about 1 inch thick. Score an X in the center. Bake at 350 degrees on the middle rack until lightly browned, about 30 minutes. Don’t over-bake. Just before pulling out of the oven, pour a bit of melted butter to the X and sprinkle with a little sugar if desired.
