- 1 corned beef brisket
- 1 pkg. Portuguese chourico* or your favorite smoked sausage, cut slits into your sausage
- 4 bay leaves
- 3 onions, peeled, but left whole
- 2 tbsp. fresh red crushed pepper or Pimento Moida or 1 tbsp. dried red crushed pepper, or to taste
- A few black, pink or both peppercorns
- 4 tbsp. garlic powder (Honestly, I just pour these the onion and garlic powders in the pan : - )
- 4 tbsp. onion powder
- 4 russet potatoes or red potatoes
- 2 large sweet potatoes
- 8 carrots, peeled
- 1 head of cabbage, halved
- 2 c. rice, optional
Place your corned beef, Portuguese Chourico, Linguica or your favorite smoked sausage, bay leaves, onions, red crushed pepper, peppercorns, and garlic and onion powders in a very large pan. Cover all ingredients with water. Be sure you have enough water for your vegetables and cabbage later on. I usually fill my pot 2/3 of the way up. It is also the largest pot I own.
Bring to a boil and then simmer for two and a half to three hours. Add russet and sweet potatoes and carrots. At this point I place my rice ball in the pan as well. If you do not own a rice ball, simply remove this delicious broth from the pan and cook your rice in a saucepan. Let vegetables and rice simmer until tender and add your cabbage approximately half way through your vegetables begin tender.
Remove each vegetable and place in a serving dish. Because it’s been simmering away all day, your corned beef should be very tender, but always cut against the grain to insure tender pieces of meat! Enjoy!
4 cups all-purpose flour, plus extra for currants
4 tablespoons sugar
1 teaspoon baking soda
1 1/2 teaspoons kosher salt
4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch dice
1 3/4 cups cold buttermilk, shaken
1 extra-large egg, lightly beaten
Zest of one orange
1 cup dried currants
Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.
With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet.
Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.
Cool on a baking rack. Serve warm or at room temperature.