Traditionally, light color beer is most preferred to create the green effect as well. Darker beer also can select but you can get a little darker green. It depends on satisfaction of each beer drinkers.
- Recommended Light Beer or a Guinness Beer (light colored beers will display the green color better)
- Green Food Coloring
Place 2 to 3 drops of green food coloring in the clear glass of Light Beer or Guinness Beer. Pour beer into a glass slowly. Wait for few seconds, the color mixing diluted with beer.
All recipes for traditional soda bread contain flour, baking soda, sour milk (buttermilk) and salt. That’s it!!!
This was a daily bread that didn’t keep long and had to be baked every few days. It was not a festive “cake” and did not contain whisky, candied fruit, caraway seeds, raisins (add raisins and it becomes “spotted dog” not to be confused with the pudding made with suet of the same name), or any other ingredient.
Ingredients for White Soda Bread
4 cups (16 oz) of all purpose flour.
1 Teaspoon baking soda
1 Teaspoon salt
14 oz of buttermilk
Preheat the oven to 425 F. degrees. Lightly crease and flour a cake pan.
In a large bowl sieve and combine all the dry ingredients.
Add the buttermilk to form a sticky dough. Place on floured surface and lightly knead (too much allows the gas to escape)
Shape into a round flat shape in a round cake pan and cut a cross in the top of the dough.
Cover the pan with another pan and bake for 30 minutes (this simulates the bastible pot). Remove cover and bake for an additional 15 minutes.
The bottom of the bread will have a hollow sound when tapped so show it is done.
Cover the bread in a tea towel and lightly sprinkle water on the cloth to keep the bread moist.
Prefer Brown Bread- See Recipe
Info from www.sodabread.us
This recipe comes from MyGuide Ireland website. The photo above is from a Tourism Ireland event. Hope you enjoy this take on Corned Beef and Cabbage.
Corned Beef & Cabbage
- 2-pound corned beef brisket
- 1 head of cabbage, quartered
- 1 Granny Smith apple, coarsely grated
- 4 potatoes, peeled and diced
- 6 carrots, peeled and sliced
- 3 medium-size beets, boiled, peeled, and sliced
Corning beef is an easy project, but it takes a couple of days’ worth of forethought. If you choose to go the easy way and buy it in a store, you will certainly save time, but you also get that familiar packaged taste.
Place the corned beef brisket in a large pot of water, and bring to a boil (if you are not using the store-bought packet of spices, you can use garlic, rosemary, and black pepper). Once the water has boiled, lower the heat, and at a brisk simmer, cook for approximately 2 hours. The beets will take about 30 minutes to cook (they are done when their skins rub off easily) in slightly salted boiling water. Keep peeled beets in warm water until everything is ready to serve (beets are also tasty cold).
When the beef is about 20 minutes from being done (when it’s done, you should be able to stick a fork into the middle with ease; so when it’s almost done, you should still feel some resistance), add the potatoes and carrots to the pot. At the same time, boil the cabbage and apple in another covered pot (done when you can stick a fork easily into the cabbage).
Slice the beef and place on a platter. The beets, carrots, potatoes, cabbage, and apples can be served in bowls. Make sure to save and serve the beef stock (you can serve it as gravy in a gravy boat). Be sure to have lots of white vinegar, mustard, and horseradish to accompany this bland but hearty meal. Preparation time: 30 minutes Cooking time: 2 hours
View this Video and Learn a Little More about Ireland.