The typical items you’ll see on a typical St. Patrick’s Day meal
- Corned Beef- a salt-cured biscuit of beef, I add some sugar and vinegar while cooking to counterbalance the saltiness.
- Cabbage- a delicious green leafy vegetable that is easy to cook and goes with many meals.
- Potatoes- one of the most popular root vegetables that can be prepared in numerous ways, and when asked by anyone in the EU… how many potatoes do you eat a week? That alone is a telltale sign you’re Irish or English for that matter.
I love making Colcannon, mashed potatoes with cabbage, simply boil peeled potatoes and at the last two minutes add chopped cabbage, then drain, add butter, cream, salt, and pepper and mash with a potato masher. Loaded Colcannon can be served with ham, bacon, corned beef, and cheese for a fun meal.
- Carrots- a tapering orange root vegetable with lots of vitamin K, and they’re great a little burnt in a pan, roasted or grilled. Which also gives the orange color to associate the meal with the colors of the Irish flag along with the potatoes (white) and the green cabbage.
- Irish Soda Bread– a delicious and tender quick bread made with buttermilk, can be made in a traditional round loaf, baked in a loaf pan, muffin size, or drop biscuit-sized portions. I’ve had other Irish Bread, brown bread when I was in Ireland it was homemade but not to my liking, but this is my FAVORITE and the ultimate item to round out this great meal.
After picking up the kids from school, I put the corned beef into my pressure cooker and started making the Irish Soda Bread.
Can you make Irish Soda Bread without Buttermilk?
What cut of corned beef is best?
- I buy the flat cut, the pointcut is very fatty, the round is a great option but often hard to come by.
- My 3.68 lb corned beef was finished in 1 1/2 hour (90 minutes) in the pressure cooker (it’s the fastest way to cook corned beef and the result is so tender.
- I put 1/4 cup vinegar and 1/4 cup sugar in the water.
- I cut the meat into smaller portions so it fits easily in the pot, cooks evenly, and ensures the middle it’s tough.
- 3-4 lb corned beef
- 1 cup water
- 1/4 cup vinegar
- 2 tablespoon sugar
- *I now cut my corned beef (or any meat) I'm cooking in a pressure cooker smaller, like in half so that the meat is tender all the way through without having to test it and turn it back on.
- Place the corned beef in the pot, add a cup of water, vinegar, and sugar.
- Set the time to 90 minutes for an electric pressure cooker.
- Release pressure, remove meat, allow to cool 10 minutes, then slice.
- Cutting the large portions of beef in half or quartered allows the meat to cook a little quicker and truly ensures it will all be tender.