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Delta Delicious w/ Martha Hall Foose - Corned Beef Brisket: A St. Patrick’s Day Tradition

Delta Delicious w/ Martha Hall Foose - Corned Beef Brisket: A St. Patrick’s Day Tradition

Corned beef on St. Patrick’s Day is an American tradition. Though many people think of it as being straight from the Isles, it is almost certainly a dish developed by the Irish who settled in New York. Cooking the meat in a tightly sealed dish in the oven keeps the meat tender and flavorful. Giving it a bit of time under the broiler browns the tangy mustard crust. Any leftovers can find their way diced into a potato hash topped with sunny side up eggs or thinly sliced and piled high on a deli-style Reuben sandwich on rye with sauerkraut, Swiss cheese and Russian dressing.

 

Mustard Glazed Baked Corned Beef Brisket

 

INGREDIENTS

1 (approximately 3 pound) whole corned beef brisket

1/4 cup whole grain mustard

1 tablespoon dark brown sugar

1 tablespoon apple cider vinegar

2 tablespoons pickling spice blend (such as the

McCormick brand if spice packet is not included in corned beef packet)

 

Place rack in middle position of oven. Heat oven to 350 degrees. Spray a 9 by 13 baking pan with oil. Rinse corn beef in cold water and pat dry. Place the corned beef fatty side up in the baking pan.

Combine mustard, brown sugar and vinegar in a small bowl. Brush mustard mixture over the top and sides of the corned beef. Sprinkle packet of seasoning (if included) or\ pickling spice over the surface of the beef.

Cover baking pan tightly with foil tenting slightly so foil does not touch surface of beef. Bake 3 hours or until beef is tender with an internal temperature of 165 degrees. Remove the foil and set oven on broil. Broil the beef until browned on top. Allow the corned beef to rest for 15 minutes before slicing against the grain. Serve with sautéed cabbage, carrots, and onions, if desired.

 

Irish Soda Bread

 

This plump, golden loaf is easy to make and doesn’t require any time to rise. The piping hot loaf can be on the table in under an hour. Try adding 1/4 cup toasted nuts, dried fruits or cheese to this recipe to make it your own.

 

INGREDIENTS

4 cups all-purpose fl our

1/3 cup sugar

1 1/2 teaspoons baking soda

1 1/2 teaspoons baking powder

1 teaspoon salt

4 tablespoons cold unsalted butter cut in small pieces

1 1/2 cups plus 1 tablespoon buttermilk, divided

1 large egg, beaten

 

Heat oven to 400 degrees. Line a baking sheet with parchment or spray lightly with oil.

In a large bowl, whisk together the fl our, sugar, baking soda, baking powder and salt. Cut in the butter with a couple of forks or a pastry blender until the mixture looks like uncooked oatmeal.

Make a well in the center and add 1 1/2 cups of the buttermilk and the egg. Stir with a sturdy spoon until you have a shaggy dough. Tip the dough out onto a lightly floured surface and knead gently to bring the dough together. Form into a 6-inch round loaf. Place on the baking sheet. Brush the top of the loaf with the remaining 1 tablespoon of buttermilk. With a serrated knife cut a shallow X in the top of the loaf.

Bake for 10 minutes. Reduce oven temperature to 375 degrees. Bake for 35 minutes until loaf is deep golden brown and sounds hollow when thumped. Cool on a wire rack.

 

Martha Hall Foose, the author of “Screen Doors & Sweet Tea: Recipes and Tales of a Southern Cook,” won the James Beard Award for American Cooking. Her latest collaboration is “A Good Meal is Hard to Find: Storied Recipes from the Deep South” with Amy C. Evans. Martha makes her home in the Mississippi Delta with her husband and son. She is a member of Yazoo Valley Electric Power Association.

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