IRISH RECIPES: Corned Beef and Cabbage . . . Boxty with Smoked Salmon, Mushrooms and Cabbage . . . Irish Whiskey Cream Sauce. . . Traditional Irish Soda Bread

Corned Beef and Cabbage

1 4- to 5-pound piece corned beef brisket

Water

6 to 8 small yellow onions

6 to 8 small boiling potatoes

6 to 8 carrots, trimmed and cut into chunks

1 head green cabbage, cored and cut into 6 to 8 wedges

Wash corned beef under running water to remove surface brine. Cover with cold water in a large pot and bring water to a boil over high heat. Remove any scum that rises to surface during first 10 minutes of cooking. Cover, reduce heat and simmer 2 hours. Then add onions, potatoes and carrots, if using. Continue simmering 15 to 20 minutes or until potatoes are cooked through. Add cabbage during last 10 minutes of cooking. At end of cooking time, a fork should penetrate to center of meat easily. Slice meat across grain.

Yield: Serves 8.

Approximate nutritional analysis per serving: 531 calories, 47 percent calories from fat, 28 grams fat (9 grams saturated), 139 milligrams cholesterol, 31 grams protein, 41 grams carbohydrates, 7 grams fiber, 1656 milligrams sodium.

Boxty with Smoked Salmon, Mushrooms and Cabbage

1 pound grated fresh potato (or you can use hash browns)

6 ounces all-purpose flour

18 ounces milk

½ teaspoon baking powder

1 tablespoon fresh chopped parsley

Salt and pepper to taste

FILLING:

3 ounces smoked salmon

2 ounces sliced mushrooms

2 ounces Napa cabbage

1 tablespoon chopped bacon

1 tablespoon butter

Salt and pepper to taste

Peel and grate potatoes (can use hash browns). Mix remaining ingredients to form a batter. Cook as a pancake until golden in a greased pan. Serve while hot stuffed with filling.

For filling: Thinly slice the mushrooms and Napa cabbage. Dice bacon and render in hot pan. Saute bacon and mushrooms. Add the butter. Toss in smoked salmon. Remove from heat. Place mixture in a boxty pancake and roll up. Serve 2 per plate, topped with whiskey sauce (recipe follows).

Irish Whiskey Cream Sauce

2 ounces Irish whiskey

¼ teaspoon dry mustard powder

1 cup heavy cream

1 tablespoon butter

1 teaspoon onion, finely diced

½ teaspoon garlic, finely chopped

½ teaspoon fresh thyme, chopped

1 teaspoon cornstarch

Salt and pepper to taste

Saute onions, garlic and thyme in butter. Add Irish whiskey (do not flame). Add the heavy cream and season with salt and pepper. Take cornstarch and mustard powder and add 2 tablespoons of water to form a slurry. Add cornstarch mixture to cream. Whisk to thicken (a couple of minutes). Remove from heat. If mixture is too thick, thin with milk.

Traditional Irish Soda Bread

4 cups cake or pastry flour

1 teaspoon baking soda

1 teaspoon kosher salt

1½ cups buttermilk

Brush a baking sheet with melted butter. Combine dry ingredients in a deep bowl. Gradually stir in enough buttermilk, beating constantly, until dough is firm enough to be gathered into a ball.

Place on a lightly floured board and form into an approximately 8-inch loaf. Place loaf on baking sheet and slash a half-inch-deep X into the top of the dough with a small, sharp knife.

Bake in a preheated, 400 degree oven for about 30 to 40 minutes or until the top is golden. Serve hot.

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