IRISH SODA BREAD WITH CORNED BEEF - THE PERFECT ST PATRICKS DAY TREAT!

Ingredients

• 4 cups All-Purpose Flour (sifted)
• 1 teaspoon Salt (kosher or table salt)
• 1 teaspoon Baking Soda (aluminum‑free if possible)
• 1.75 cups Buttermilk (can substitute with milk + 1 tsp vinegar or lemon juice)
• 2 tablespoons Kerrygold Irish Butter (softened, cut into pats)
• 1 tablespoon English Mustard (any sharp mustard will work)
• 3 pounds Corned Beef Brisket (pre‑brined, ready‑to‑cook)
• 8 cups Water (enough to fully cover the brisket)

Instructions

1. Measure Dry Ingredients

   In a large mixing bowl combine 4 cups of all‑purpose flour, 1 teaspoon of salt, and 1 teaspoon of baking soda. Stir briefly to distribute evenly.

   Time: PT5M

2. Add Buttermilk

   Make a well in the center of the dry mixture and pour in 1¾ cups of buttermilk. Hold back a little in case the dough looks too wet.

   Time: PT2M

3. Mix to Form Dough

   Using a spatula or your hand (the traditional “claw” method), gently fold the flour into the buttermilk until a soft, slightly sticky dough forms. Do not over‑mix.

   Time: PT3M

4. Shape the Bread

   Turn the dough onto a lightly floured surface, pat it into a round loaf about 2 inches thick. Sprinkle a little flour on top if it’s too sticky.

   Time: PT2M

5. Score and Prick

   Place the loaf on a parchment‑lined baking sheet. Using a sharp knife, cut a shallow “X” about ½ inch deep across the top, then prick each of the four points to “let the fairies out.”

   Time: PT2M

6. Bake the Soda Bread

   Bake in a pre‑heated oven at 425°F for 25‑30 minutes, until the crust is golden and the bottom sounds hollow when tapped.

   Time: PT30M

   Temperature: 425°F

7. Cool the Bread

   Remove from oven and let the soda bread cool on a rack for at least 10 minutes before slicing.

   Time: PT10M

8. Prepare Corned Beef

   Rinse the 3‑lb corned beef brisket and place it in a large pot. Cover with 8 cups of cold water, bring to a gentle simmer, and cook 1 hour per pound (about 3 hours) until fork‑tender.

   Time: PT3H

   Temperature: low simmer

9. Rest and Slice Beef

   When tender, remove the brisket, let it rest 10 minutes, then slice thinly against the grain.

   Time: PT10M

10. Assemble Sandwiches

    Spread a generous layer of softened Kerrygold butter on each slice of warm soda bread, add a thin layer of English mustard, then pile on sliced corned beef. Serve while the bread is still warm.

    Time: PT5M

Nutrition Facts

Calories

520

Protein

30g

Carbohydrates

45g

Fat

22g

Fiber

2g