Martha’s St. Patrick's Day Celebration | Corned Beef, Barley Stew, Soda Bread, and Smashed Potatoes
Recipe Overview
Overview
This Corned Beef and Barley Stew is a delightful dish that brings together the rich flavors of Irish cuisine. The brisket is cured in a flavorful brine, which infuses it with a unique taste and helps keep it tender during cooking. After simmering for several hours, the meat becomes incredibly soft and easy to slice, making it the star of the meal.
The addition of vegetables like carrots, onions, and cabbage not only enhances the flavor but also adds a vibrant color to the dish. The pearl barley contributes a lovely texture, soaking up the savory broth and making each spoonful satisfying. Pairing this stew with homemade soda bread creates a comforting meal that is perfect for chilly evenings.
For a finishing touch, the smashed potatoes are a must-try. Boiled until tender and then roasted, they develop a crispy exterior while remaining fluffy inside. This combination of corned beef, hearty vegetables, and crispy potatoes is sure to impress your family and friends, making it a go-to recipe for St. Patrick’s Day and beyond.
Recipe Details
Steps & Tips
Dissolve 1 cup of salt, 1/2 cup of sugar, and 1 tablespoon of pink curing salt in 2 quarts of water.
Grind 1 teaspoon each of black peppercorns, coriander seeds, mustard seeds, and 8 whole cloves, along with a cinnamon stick and 4 dried bay leaves.
Add ground spices to the brine, turn off the heat, and cool it.
Pour the cooled brine over the brisket and cover with parchment and plates to keep it submerged.
Add cold water, a peeled and halved carrot, a halved onion, and a stalk of celery to a cast iron casserole.
Bring to a boil, reduce heat to a simmer, cover, and cook for 3 to 3.5 hours.
Tip: Let the meat rest under parchment and foil to keep it warm.
Remove solids from the broth and add 12 sprigs of parsley, 1 pound of red potatoes, and a whole head of cabbage cut into wedges.
Tip: Don't peel the red potatoes for added flavor.
Bring to a boil, reduce to a simmer, and cook for 20 to 25 minutes.
Add 1 pound of steamed white turnips and 1 pound of steamed carrots to the pot.
Tip: Steam turnips and carrots separately to maintain their flavors.
Slice the rested brisket against the grain and arrange on a platter.
Serve with grainy mustard, homemade beet horseradish, and warm rye bread.
Mix 3 cups of whole milk with 1/3 cup of apple cider vinegar and let it curdle.
Tip: Cut brisket against the grain for easier slicing.
In a bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and 2.5 teaspoons of kosher salt.
Tip: Use fresh baking powder to ensure the bread rises properly.
Cut 4 tablespoons of butter into the dry ingredients until it resembles coarse meal.
Tip: Cut butter into dry ingredients until it resembles coarse meal.
Stir in 1 cup of dark raisins and 1/4 cup of caraway seeds.
Tip: Add caraway seeds for an authentic flavor in soda bread.
Stir in the curdled milk mixture until just moistened.
Tip: Dust the top of the bread with flour for a nice finish.
Form the dough into a ball and place it on a parchment-lined baking sheet.
Cut a big X in the surface of the bread.
Bake in a preheated 350°F oven for 1 hour and 15 minutes.
Let the bread cool on a rack.
Tip: Serve soda bread warm with Irish butter for best taste.
Tip: Use lean beef for a healthier soup.
Brown 2 lbs of beef shoulder in a mixture of clarified butter and olive oil.
Cut 3 carrots, 3 parsnips, and 1 pound of assorted mushrooms into pieces.
Brown onions in the same pan until translucent.
Tip: Avoid adding salt until the soup is finished to control seasoning.
Add the browned beef back to the onions.
Pour in stock and let simmer for 1 hour.
Tip: Serve soup with crusty bread and a glass of red wine for a complete meal.
Add remaining vegetables, barley, and herb bouquet, then simmer for another hour.
Boil uniform potatoes for 8 to 9 minutes until soft.
Smash the cooled potatoes on an oiled baking sheet.
Tip: Let potatoes cool slightly before smashing to avoid burns.
Sprinkle with olive oil, salt, pepper, and thyme.
Roast in a preheated 425°F oven for about 25 minutes.
Tip: Substitute rosemary or parsley for thyme if preferred.
Serve smashed potatoes plain or with sour cream and chives.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Cream
Ingredient: Gluten
→ Substitution: Gluten-Free Flour Blend
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
Got a Recipe Question? Ask Away!
Interesting Tidbits
- •Corned beef is traditionally made from brisket, which is cured in a salt brine.
- •The use of pink curing salt helps prevent bacterial growth and maintains the meat's color.
- •Smashed potatoes are a delicious way to enjoy potatoes, providing a crispy exterior and creamy interior.
- •Barley adds a unique texture and flavor to soups, making it a popular ingredient in hearty dishes.
