I’m going to avoid the obligatory apology for not posting in quite some time, and instead just dive into the lovely St. Patrick’s Day feast that we enjoyed this year.
Every Friday afternoon, I get a text message from the Humane Society, promoting their weekly Meatless Monday recipe. As mouth-watering as they always sound and look, I’ve never actually sat down and made one. But with this week’s recipe for Corned Beefless Brisket and Cabbage, celebrating everyone’s favorite drunken holiday, I knew I was in.
I’ve gotta say though, I was slightly disappointed in the recipe itself. As amazing as the meal ended up being, the recipe as posted was definitely a bit of a let down and seems to have missed some important review processes. Luckily, since the recipe came from Meet the Shannon’s, I was able to find the original and right my ship before I was in too deep.
But, hey, the intention was good, so I’ll let it slide this time. But ingredients are important when crafting a recipe, and when certain ingredients are listed multiple times, it does some crazy things to one’s head.
So just remember, the broth only gets used once, and not as a marinade. Not twice. Just remember.
Now that that’s off my chest, lets talk about really how great this meal was. I’m always a pretty big fan of a meal that takes a traditionally popular food and veg-es it up to make it healthier and edible on my end of the world.
The first order of business, make some Irish Soda Bread. I went with a traditional recipe that made for a very rich, delicious loaf. I cut some fat by going with fat-free sour cream and yogurt instead of buttermilk, so it’s a bit more guilt-free.
With this many raisin, (I’m talking 3 cups) I was curious of the end result, but it really did all come together just fine.
After adding all of the dry ingredients including the two stunners in the bowl, the raisins and caraway seeds, you add the dry ingredients, then put it in a 9-inch pan and you’re basically done. No kneading, or anything.
While that was basking in the oven, I started getting the rest of the meal together. But here’s where my recipe got a bit confused. In the HSUS recipe, it tells you to add the broth and other ingredients together to presumably marinate the beef. Well, what it actually did was replace the word “beef” with “broth” so you can imagine where the confusion came from. On top of that, I was not about to wait 2-hours for full marination, so I sorta cheated and tried to infuse the flavors quickly.
I also didn’t happen to have pickling spice kicking around, so I had to improvise and mix up my own (including some of my favorites from the Alden Mill House). I really gave my spice cabinet a workout.
After getting the spices together, next up is the broth. And since I’ve been on a constant hoarding and freezing routine, I just so happened to have some hearty, homemade veggie broth in the freezer just calling out to be used here. Once it was defrosted, I added the white wine, some of the spices then started heating it up.
After the broth is lightly boiling, add the potatoes, onion and cabbage and cover until it’s all soft.
At this point, the Soda Bread was about halfway done, so I took the beef tips, added more seasoning, some marinade and baked it until browned.
Once it’s browned properly, set it aside and keep warm until the rest of the meal is ready to devour.
And look at that, it just so happens that the rest of the meal is, in fact, ready to be eaten since the potatoes and cabbage are tender.
I had to cut up the cabbage a bit more, since the quartering the recipe called for was just too big in my opinion. So I halved the quarters once they were out of the pot, making perfect sized wedges.
Just before plating the feast, I sliced up the Irish Soda Bread, then slathered it with some deliciously fatty Irish butter.
As I was serving, I doused some malt vinegar on top of everything, to add some extra character and whoa, there you have my St. Patrick’s Day feast. It had some minor hurdles, but when it was all said and done, it was devoured quickly and enjoyed by all. I’ll be sure to be adding this to my recipe box for St. Patrick’s Days to come. I’ve reposted the recipe below (with some edits) for all of anytime you have the crave for a vegan Irish meal.
Vegan Corned Beef and Cabbage