CORNED BEEF AND CABBAGE CROCK
- 6 carrots, cut into chunks
- 1 large onion, cut into wedges
- 2 stalks celery, cut into chunks
- 2 to 3 pound corned beef brisket
with seasoning packet
- 12 ounce bottle stout or dark
ale (or water)
- 6 medium red potatoes, quartered
- 1 small head of cabbage, cut
Place carrots, onions and celery in
bottom of crock pot or slow cooker. Rinse brisket and lay on top
of vegetables. Add spices and beer. Top with potatoes. Add enough
water to cover meat. Cover and cook on low for 8 hours.
Remove meat and vegetables from crock pot, cover with foil to keep
warm. Add cabbage to crock pot, increase heat to high and cook 20
to 30 minutes. Slice brisket across the grain, serve with
vegetables, spoon juices over meat and vegetables. Serves 6 to 8.
Beer and Rye Irish Soda Bread.
Yields: 1 LOAF
- 1 3/4 cups whole wheat flour
- 2 cups rye flour
- 1/4 cup brown sugar
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 1 cup stout beer + more if
Preheat the oven 400 degrees F
In a large mixing bowl combine the
whole wheat flour, rye flour, brown sugar, baking soda and salt.
Add the buttermilk and 1 cup of beer. Stir until the dough comes
together into a ball. If the dough seems too dry add a splash more
of beer. The dough should be slightly sticky.
Turn the dough out onto a floured
surface and kneed into a rough ball or football shape. Place the
dough on the prepared baking sheet. Sprinkle with a little flour
and use a sharp knife to score a cross on the top of the dough.
Bake for 40-50 minutes, until the
loaf has almost doubled in size and sounds hollow when tapped.
Allow to cool a few minutes, slice and serve. Bread can be
reheated or used for morning toast.
- Preparation time: 10 minutes
- Cook time: 45 minutes
- Total time: 55 minutes
Chocolate Stout Cake with
Baileys Irish Cream Cheese Frosting
Yield: 10 to 12 servings
Prep Time: 45 minutes
Cook Time: 35 minutes
Total Time: 1 hour 20 minutes
For the Cake:
- 1½ cups stout or dark beer,
such as Guinness
- 1½ cups unsalted butter
- 1 cup Dutch-process cocoa powder
- 3 cups all-purpose flour
- 3 cups granulated sugar
- 2¼ teaspoons baking powder
- 1 teaspoon salt
- 3 eggs
- 2/3 cup sour cream
For the Frosting:
- 16 ounces cream cheese, at room
- ½ cup butter, at room
- 7 tablespoons Baileys Irish
- 6 cups powdered sugar
1. Preheat the oven to 350°F.
Grease and flour two 9-inch cake pans, and line them with
parchment paper circles.
2. Place the stout and butter in a
large, heavy saucepan, and heat until the butter melts. Remove the
pan from the heat, and add the cocoa powder. Whisk until the
mixture is smooth. Set aside to cool to room temperature.
3. Whisk together the flour, sugar,
baking powder, and salt in a large bowl; set aside.
4. In a large mixing bowl, beat
together the eggs and sour cream. Add the stout-cocoa mixture,
mixing to combine. Add the flour mixture and mix together at slow
speed. Scrape the sides and bottom of the bowl, and mix again for
5. Divide the batter equally among
the prepared pans. Bake the layers for 35 minutes, until a cake
tester inserted into the center comes out clean. Remove the cakes
from the oven and cool on a rack for 10 minutes before turning the
cakes out of their pans and returning to the rack to finish
cooling completely before frosting.
6. Make the Frosting: In a mixing
bowl, blend together the cream cheese, butter, and Baileys Irish
Cream on medium speed until completely smooth and combined.
Gradually add the powdered sugar on medium-low speed until it has
all been added. Increase the speed to medium-high and beat until
the frosting is smooth and thoroughly mixed. Use immediately. You
can refrigerate the frosting, but it will need to be brought to
room temperature before using. This yields enough frosting to fill
the cake and frost the outside, and do some basic decorations.
*Note: If the finished frosting is
a little soft for your liking, you can add more powdered sugar, a
tablespoon at a time, until you reach the desired consistency.
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