Prep Time: 10 Min | Cook Time: 2 Hrs 25 Min | Ready In: 2 Hrs 35 Min
Makes 5 Servings

Ingredients

• 3 pounds corned beef brisket with spice packet
• 10 small red potatoes
• 5 carrots, peeled and cut into 3-inch pieces
• 1 large head cabbage, cut into small wedges

Directions

1. Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
2. Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
3. Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.

Prep Time: 15 Min | Cook Time: 50 Min | Ready In: 1 Hr 5 Min
Makes 20 Servings

Ingredients

• 4 cups all-purpose flour
• 4 tablespoons white sugar
• 1 teaspoon baking soda
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup margarine, softened
• 1 cup buttermilk
• 1 egg
• 1/4 cup butter, melted
• 1/4 cup buttermilk

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
2. In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an ‘X’ into the top of the loaf.
3. Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean, about 30 to 50 minutes. You may continue to brush the loaf with the butter mixture while it bakes.

Prep Time: 30 Min | Cook Time: 3 Hours | Ready In: 3 Hrs 30 Min |
Makes 6 Servings

Ingredients

• 2 pounds lean beef stew meat, cut into 1-inch cubes
• 3 tablespoons vegetable oil, divided
• 2 tablespoons all-purpose flour
• 1 pinch salt and ground black pepper to taste
• 1 pinch cayenne pepper
• 2 large onions, chopped
• 1 clove garlic, crushed
• 2 tablespoons tomato paste
• 1 1/2 cups Irish stout beer (such as Guinness®)
• 2 cups chopped carrot
• 1 sprig fresh thyme
• 1 tablespoon chopped fresh parsley for garnish

Directions

1. Toss the beef cubes with 1 tablespoon of vegetable oil. In a separate bowl, stir together the flour, salt, pepper, and cayenne pepper. Dredge the beef in this to coat.
2. Heat the remaining oil in a deep skillet or Dutch oven over medium-high heat. Add the beef, and brown on all sides. Add the onions, and garlic. Stir the tomato paste into a small amount of water to dilute; pour into the pan and stir to blend. Reduce the heat to medium, cover, and cook for 5 minutes.
3. Pour 1/2 cup of the beer into the pan, and as it begins to boil, scrape any bits of food from the bottom of the pan with a wooden spoon. This adds a lot of flavor to the broth. Pour in the rest of the beer, and add the carrots and thyme. Cover, reduce heat to low, and simmer for 2 to 3 hours, stirring occasionally. Taste and adjust seasoning before serving. Garnish with chopped parsley.

Epicurious | February 2006
By Jamie Oliver

Yield: Makes 4 servings
Editor’s note: The recipe and introductory text below are from Jamie Oliver’s book Jamie’s Italy.

Tiramisù veloce
There are lots of different recipes for tiramisù — this one includes my favorite twists on the original and it works really well with those bought ladyfingers. Try it — you’ll get fantastic results. The word tiramisù translates as “pick-me-up.”

Ingredients
• 15 ladyfingers
• 1 cup good strong coffee, freshly brewed
• 4 tablespoons sugar
• 1 pound 2 ounces mascarpone
• 2 vanilla beans
• 1/2 cup vin santo or sweet sherry
• Zest and juice of 1 orange
• 3 1/2 ounces best-quality bittersweet chocolate (70 % cocoa solids)

Directions

Get yourself a medium deep bowl or dish about 8-10 inches in diameter and arrange your ladyfingers snugly in layers on top of each other. Sweeten your coffee with 2 tablespoons of the sugar. Pour the coffee over the ladyfingers, making sure the top layer is completely covered — you’ll see the coffee being sucked up by the ladyfinger. While that’s soaking, put your mascarpone into a bowl and whisk it up with the rest of the sugar.

Score the vanilla beans lengthwise and scrape the seeds out into the bowl of mascarpone, keeping the beans for making vanilla sugar if you want to. Continue whisking and as you do so, drizzle in the vin santo or sherry. You want to get the mixture to a loose, shiny consistency. If it’s still too thick you can use a little of the orange juice to loosen it before you squeeze the rest of the juice over the ladyfingers. Smear the vanilla mascarpone over the ladyfingers and either grate all the chocolate over it or make shavings using a knife or a peeler. Sprinkle lightly with a little finely grated orange zest and keep in the fridge until you’re ready to serve.

Bon Appétit | March 2006
Louisa Thomas Hargrave
Makes 6 servings
Improv: Try mussels instead of clams; substitute basil for the parsley.

Ingredients
• 1 pound linguine
• 6 pounds littleneck or other small clams, scrubbed
• 1/2 cup chopped fresh Italian parsley
• 3 garlic cloves, chopped
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon dried crushed red pepper

Directions
Cook linguine in pot of boiling salted water until tender but still firm to bite; drain.

Meanwhile, cook clams in large pot with parsley, garlic, olive oil, and red pepper. Let cook until clams open, about ten minutes.

Divide pasta among bowls. Top with seafood mixture and juices, discarding any clams that do not open; serve.