St. Patrick’s Day is an enchanted time,
A day to begin transforming winter’s dream into summer’s magic
Here is our family’s traditional Corned Beef Recipe:
5 lb. piece corned beef brisket
1/4 cup firmly packed brown sugar
1/3 cup prepared mustard
Pre heat oven to 325
Wash corned beef brisket.
Place in large roasting pan.
Cover brisket with boiling water.
Cover pan with aluminum foil.
Bake in pre-heated oven for 2 hours or until tender.
About an hour before serving drain the liquid and bake for 30 more minutes. Combine the brown sugar and mustard and spread over corned beef. Bake an additional 30 minutes. We serve it with horseradish sauce which is one 8 ounce container sour cream mixed with 2 tablespoons mustard and 2 tablespoons prepared horseradish.
1 cup all-purpose flour
1/4 cup sugar
1 teaspoon baking powder
1 teaspoon salt
2 cups whole wheat flour
1/4 cups currants
1/4 cup vegetable shortening
1-1/4 cups buttermilk
Pre-heat oven to 375
Sift together flour, sugar, baking powder, baking soda and salt.
Stir in whole wheat flour and currants.
Cut in shortening until dough resembles small peas.
Stir in buttermilk.
Turn dough out onto lightly floured surface. Knead about 10 times and shape dough into about a 7 inch round loaf. Place on cookie sheet and cut a cross in top of dough.
Bake in pre-heated oven for 40 minutes. Remove from oven.
Combine 2 tablespoons sugar and 1 tablespoon water in saucepan and bring to a boil. Brush over hot bread and bake an additional 5 minutes.
|“May your days be many and your troubles be few.
May all God’s blessings descend upon you.
May peace be within you may your heart be strong.
May you find what you’re seeking wherever you roam.”
|Enjoy the day and thanks for visiting,|