CORNED BEEF & CABBAGE

Every year, I greatly anticipate the coming of St. Patrick's Day just to eat this old Irish dish. This recipe is a mighty flavorful one; with a few non-traditional ingredients to liven up the dish. I like to eat my corned beef and cabbage with spicy mustard for dipping!

• 4 pounds corned beef
• 1/2 pound salt pork, cut into chunks
• 12 cups water
• 1/4 cup granulated sugar
• 3 bay leaves
• 2 garlic cloves
• 12 baby red potatoes
• 6 small turnips, peeled
• 12 small boiling onions, peeled
• 1 head green cabbage
• 6 carrots, peeled and sliced into 1/2-inch pieces
• 6 parsnips, peeled and cut into 1/2-inch pieces

First, soak the corned beef in cold water for 30 minutes. In a large pot combine the corned beef, salt pork and water. Place over medium heat and bring the mixture to a boil. Add the sugar, bay leaves and garlic. Reduce the heat to low, cover the pot partially with a lid, allowing steam to escape, and allow the mixture to simmer for 3 hours.

Remove the bay leaves and add the turnips, carrots, onions and parsnips. Continue cooking for 20-minutes more or until the vegetables are just tender.

Cut the head of cabbage into 6 equal-size wedges. Place the cabbage wedges on top of the meat in the pot, cover the pot completely, and cook the mixture for 15 minutes more, allowing the cabbage to steam and the vegetables to continue cooking.

Remove the cabbage and vegetables from the pot and set them aside, keeping them warm. Remove the corned beef from the pot and slice into long thin slices. Serve the corned beef over the cabbage wedge with the vegetables.

IRISH SODA BREAD with CURRANTS

Makes One Loaf

• 4 cups all-purpose flour
• 4 tablespoons granulated sugar
• 1 teaspoon baking soda
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 stick unsalted butter, softened
• 1 cup buttermilk
• 1 egg
• 1 cup dried currants or raisins, plumped in hot water and drained
• 1 tablespoon caraway seeds
• 1/4 cup unsalted butter, melted
• 1/4 cup buttermilk

Preheat the oven to 375°F. Lightly grease a large baking sheet.

Using an electric mixer, fitted with a dough hook or a large mixing bowl and some elbow grease, combine the flour, sugar, baking soda, baking powder, salt and the stick of butter. Stir in 1 cup of buttermilk and the egg. Stir in the plumped dried currants and caraway seeds. Turn the dough out onto a lightly floured surface and knead slightly. Form the dough into a round and place it on the prepared baking sheet.

In a small bowl, combine the 1/4 cup of melted butter with the 1/4 cup of buttermilk. Brush the loaf with this mixture. Using a sharp knife, cut an "X" into the top of the loaf.

Bake for 45 to 50 minutes, or until a cake tester or toothpick inserted into the center of the loaf comes out clean, about 30 to 50 minutes. (You may continue to brush the loaf with buttermilk mixture while it bakes for a crisper crust.)