St. Patrick's Day

This is the first year I've done anything special for St. Patrick's Day. I made the traditional corned beef and soda bread.

The corned beef was a 4lb brisket from Fred Meyer. It barely fit into my crockpot. I cooked it for nine hours with two potatoes, several carrots, and an onion. Most of the pot was filled with Guinness, and I topped it off with water. The meat was delicious and tender, but for some reason the potatoes and onions never fully cooked - I have no idea why.

I got the soda bread recipe from Allrecipes, as usual, and it was amazing. I have to make it again.

Ingredients

• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3 tablespoons white sugar
• 1/2 cup butter, cut into pieces
• 1 cup raisins
• 1/2 cup cranberries
• 3/4 cup milk
• 3 tablespoons apple cider vinegar

Directions

1. Preheat oven to 400 degrees F. Grease 2 baking sheets.
2. Stir together the flour, baking soda, baking powder, salt, and sugar in a large bowl until evenly blended. Cut in the butter using a pastry blender or your hands until the mixture resembles coarse cornmeal. Stir in the raisins and cranberries, then make a well in the center and pour in the milk and vinegar. Stir with a spoon until the dry ingredients are moistened.
3. Turn the dough out onto a well floured work surface, and knead gently 8 to 10 times. Divide the dough into two balls, and place onto the prepared baking sheets.
4. Bake in preheated oven for 15 minutes, then reduce heat to 375 degrees F, and bake until the top of the bread is golden brown, about 15 minutes more.

Happy St. Paddy's Day!