I have Ireland on my mind.
You know how things come in waves? Or threes? You can spend your whole life not thinking or even knowing about something and then BOOM – it’s everywhere. If I were an artist, I would self-proclaim this particular time and space my Green Era. My life is fertile with all things Irish.
- St. Patrick’s Day is next Sunday
- Husband and I are traveling to Ireland later this spring
- I met fabulous Irish foodie friend, Rachel Gaffney
Coincidence? I think not. And, let’s not forget my recent book selections, including Thin Places and The Celtic Way of Evangelism. To say I’m slightly obsessed with St. Patrick and his call to take the Gospel to the Celtic people of Ireland is an understatement.
This week’s 52 Sunday Supper menu is in honor of the feast of St. Patrick. Susie and I were lucky to meet Rachel Gaffney at the Longhouse Food Revival last month. Rachel is a fellow food lover who hails from Ireland. She generously provided us with a special menu just in time for St. Patrick’s Day. Susie & I made this supper last week and all I can say is you are in for a treat, friends. Be sure to stop by Rachel’s website for tips on how to celebrate a traditional Irish feast.
A bit about our Irish feast. The herb rubbed brisket is simply divine. Covered in fresh, green herbs and cooked long and slow to perfection, Husband raved about the brisket. (And, we’re from Texas y’all!) Susie has the Irish Soda Bread recipe posted and it’s easy to make while the brisket and roasted beets are doing their thing. I’m nuts for roasted beets, but if you’ve not made them in a while (or ever!) please, please do not skip them. The way the earthy and savory flavors fall together is truly spectacular!
Rachel’s serving suggestion for a truly Irish supper ~ slice soda bread, spread with fresh horseradish sauce, top with roasted beets & red onions, and thin slices of herbed brisket.
Herb Rubbed Brisket
Roasted Beets & Red Onions
- 5-6 lb beef brisket
- 3 cloves garlic, finely chopped
- 2 sprigs fresh rosemary, coarsely chopped
- 5 sprigs fresh thyme, leaves stripped and chopped
- ¼ cup kosher salt
- 1-2 Tablespoons olive oil
- Preheat oven to 350 degrees.
- Mix garlic, rosemary, thyme, and salt in a small bowl.
- Line the bottom of a shallow roasting pan with foil allowing enough to come up and around the sides to parcel your beef.
- Place the beef (fat side up) in the foil lined roaster and rub with olive oil.
- Sprinkle the herb rub generously all over the beef and rub well with your hands.
- Cover with foil.
- Cook for 1 hour at 350 degrees. Then, reduce heat to 275 degrees and continue to cook for 6-8 hours, until meat is tender.
- When brisket is fully cooked, remove from oven and allow to sit. Carve meat thinly against the grain.
- 1 bunch beets, about 3-4
- 1 red onion
- fresh rosemary & thyme
- sea salt
- 4 Tablespoons olive oil
- Preheat oven to 450 degrees.
- Line a baking sheet with parchment paper or foil.
- Wash and peel the beets. Slice thinly using a sharp knife or mandolin.
- Slice red onion.
- Toss the beets and onion with the herbs, sea salt, and olive oil. Spread onto baking sheet and bake for 30-45 minutes, or until soft. You will need to watch these closely so they don't burn.
Happy St. Patrick’s Day, friends!