Brisket tip: cook it low and slow the day before. Then pull it out of the sauce and put both (separately) in the fridge overnight. Next day, defat sauce easily by scraping congealed fat off the top, slice brisket while cold makes it way easier to cut thin slices against the grain. Then put slices and sauce back into a baking dish and reheat in oven together. Sauce will keep brisket slices from drying out.
Couldn’t have said it better!!!! That’s exactly how I do it! One more tip at the end of cooking ad a heaping tablespoon of baking soda to the drippings watch out it will foam up! It tenderizes the meat! An old Jewish wives’ tale 😉
My brother who just passed away lived in Athenry Galway. Low lay the fields of Athenry, and the stone walls are beautiful. Happy St Patrick's day everyone, hello from Derry Ireland 🇮🇪 ☘️🙏❤️☘️🇮🇪
So sorry for your loss Eileen. Love hearing The Fields of Athenry at the Six Nations. Happy St Patrick’s Day from Scotland (but originally Belfast). Xx
@carolyncampbell6149 Thank you so much, I am still numb from his passing. He loved going to the Irish rugby games, was thinking about him yesterday watching Ireland win the six Nations, he will be very proud of the team, and for their supporters. Was in Belfast shopping last month, love the people of Belfast. 🙏☘️❤️🇮🇪
You always adapt to “setbacks/negative things” and always have a bright side. It is very inspiring and I want to be more like that. Thank you for reminding me to be happy no matter what.
just think of it as pivoting/adapting to reality (whether it's substituting ingredients, changing cooking methods, or just cutting a dish from the menu if it doesn't work out)...I never look at a meal, let alone a dish, as needing to be the best thing I've ever eaten because that's too high of a bar to hit daily. But, I do look at trying different techniques, ingredient combos, etc. so that I'm constantly learning and expanding my palet...
So glad Becky never edits out the bloopers; she's really teaching the most important lesson in cooking and being thrifty. You can always fix something or repurpose it.
I stopped this video and made the potato pie. I used puff pastry for the crust and oh my goodness, it’s delicious!!! I had corned beef in the crockpot all day and intended to make reubens but I made cabbage after you mentioned that. Truly a delicious meal with corned beef, cabbage and potato pie! We had homemade oatmeal cookies for dessert. I love your channel!!! Always inspiring ❤❤❤
Yes, as a Texas lady I was like “oh no!” when she said she had allowed 3 hours. Love that she’s trying new things and next time she can know to let it go all the night before.
The cross on the soda bread is supposed to go almost all the way through otherwise it won’t bake properly, the cut enables the heat to get into the centre more easily
Becky if you every get into a time crunch with a tough cut of meat again, cut it into large chunks snd stick it into your instant pot. It will cook much faster and you can return it to the braising liquid to shred. Happy St Patrick's Day from Northern Ireland
For got to tell you, I am Jan Walker from Beaumont, Texas. I live 30miles from Louisianna and 30 miles from the Gulf of Mexico. Which means I have a heavy dose of Cajun French heritage. We love fish crab shrimp. They are incredible right off the shrimp boat. When I was little we would drive down to the boats and buy 5 lbs. We'd go home and Daddy would clean them and mother would fry the up. With the potatos she had fried up earlier it was fantastic! Thanks friend really making me fell like I was your good friend. I am a 78yr old widow of 4 yrs and have out lived all my old friends except 1 and she live 2-3hundred miles away. Your friendly attitude really touched me last night. THANKS
Remember, if you need meat to be more tender quickly, you can always put it in your instant pot or pressure cooker for like 15 minutes. Then put it back in the oven. Amazing how well it works.
Some Trivia for you…. Stone walls in Ireland are as old as farming, the oldest known to be those from Ireland's prehistoric farmers at the Ceide Fields in North Mayo which are approximately 6,000 years old. The land in Ireland, especially in the west, is exceptionally rocky. As such it was a practical solution for farmers of yesteryear to achieve two important tasks at once: clear their land of excess stones so that more grass could grow while simultaneously creating separated fields
Stone walls can be found throughout The British Isles, especially Devon and Cornwall, it's the way farmers showed where the land was divided. It's an old art that goes back thousands of years, that is still taught to this day as a craft, by those wishing to learn it. Nearly 40 years ago, when we first met, what is now now my husband was learning how to make dry stone walls.. Another bit of trivia, Colcannon, would have been served with stewed brisket. It is made from mashed potatoes, butter, bacon, cabbage or kale.
Hi Beckie, I put more butter milk in my soda bread. I also put Curran or sultana instead of sugar. Flatten your bread more before putting it in the oven and cut a larger cross so that your sides don't break. You did great for your first time. To make brown sofa bread - use half white and half whole grain everything else is just like what you did today. I am glad you like our Irish food 😉🕊️💚☘️🇮🇪
Happy St. Patrick's Day everyone! Becky, this menu reminded me of my mom making a huge Irish feast for my Dad on SPD! I still have cousins in Dublin. Your menu turned out beautifully! Thank you for sharing it with us! 🌞 Irish blessings.. May the raindrops fall lightly on your brow. May the soft winds freshen your spirit. May the sunshine brighten your heart May the burdens of the day rest lightly upon you. And may God enfold you in the mantle of his love. 🍀💚🍀💚🍀💚 🍀 💚 🍀
It's funny how some recipes for Irish Soda Bread call for kneading, but it is not required. Try Mary Berry's Irish Soda Bread sometime. And if you are adding raisins, plump them first with hot water. Yum! 🍀😊❤
Becky I love you and your channel. Made your pumpkin pasta and my husband was like “is this from your girl Becky!” Of course it was. Brisket tip for you - I make traditional Jewish brisket for years - it must cook a long time; you can brown it stovetop, then bake it with the juice/marinade or sauce, covered tightly with foil for at least 3-4 hours - it will essentially steam. Best to make a brisket the day before, slice, then refrigerate in the juice overnight. Skim off the fat after it is chilled and then reheat covered at 350. Cook fat side up only. Keep doing what you do. It’s a joy to watch you.
I would have put the brisket in the instant pot to finish it up. It wouldn't be low and slo, but more tender. I have had experiences like that. Recently made oven slow roasted pork ribs in the oven and they were over done, and I have been cooking, as a wife, for 60 years. You took that in stride as always. You are such a nice young woman. I enjoy watching your vlog especially the cooking. Like seeing your mom and dad too. They are probably my kids age.
So sweet of you Becky to have the Parents over for a Holiday meal. I’m sure they loved it and are so blessed to have such a wonderfully giving daughter (daughter in law)! 💕
Becky: 1 cup of all purpose fllour is always 120 grams regardless of recipe. Sode bread was probably dry bc you had more then 480 grams of flour..... i started weighing too and i was astonished at how many grams of flour was running over measuring it instead.... i was 15 to 20 grams over per cup.
I think the stone fences you're talking about are the drystone walls. We have thousands of them in Scotland too, most really ancient. The process to build them is called 'drystane dyking' here in Scotland and it's an amazing skill to have. A dying art.
Girl.. congrats on being sooooo vulnerable that you fully document your ooops.. it is how we learn.. I have never made brisket.. but I absolutely learned today.. and all our “friends” in the comments told and taught us how to do it better! Hallelujah! Xox
Becky, I loved your St. Patrick’s Day Vlog. I just found on TH-cam Darina Allen’s Irish soda bread, or the batter can also be used for scones, using the same recipe. She only uses flour, salt, baking soda, and buttermilk. She mixes it with her fingers in the shape of a claw going in circles around the bowl to keep it very light. There is no kneading. She does cut the crust like you did, but a little deeper. However, the magic and the important part is between the cuts. You make little slits one slit on each quarter to let the fairies out. They get rather rambunctious if they’re stuck in the loaf. You might check her out.
For tender meat: either pressure cook, or low ( 250 ish ) and SLOW..( hours 3-4 ish )…. Your dinner was AMAZING!!!!! P.S. when cooking low and slow, seal pan tightly with plastic wrap ( yes it can go in the oven ) and then lid, and try not to peek when it’s cooking… Suzanne Goin ( chef with several restaurants in L A. ) taught me that trick.
I’m missing the raisins or currents in the Irish Soda Bread. The cross should be a bit deeper in order for bread to bake thoroughly. M glad you added more buttermilk because there was a bit extra flour. You did an awesome job…dinner looked magnificent. I’m sure the grandparents were thrilled with the entire meal. Thanks Becky…..😊😊💚☘️💚☘️💚Happy St. Patrick’s Day.
We’ve never put baking soda, sugar or butter in our bread. Just 4c flour, 4 oval teaspoons baking powder, mix with a mix of milk & water. Bake 180• till light golden colour. Eat hot with butter or its lovely cold with jam. We also flatten the bread out to about 1 1/2” thick
It is so cool seeing so many people from Ireland on here! I was blessed enough to go in 2018 and I loved every second of it. So beautiful! Next time we travel there, we plan on spending more time in each place. One week wasn’t enough.
That's funny you say this I was finishing up the last video when this video posted. It's spring cleaning day for me so thank you for the entertainment while cleaning.
We wanted to but didn’t plan ahead to make our own corned beef last year. So last year I put in my calendar for the beginning of March to plan for corned beef. We followed Alton Brown’s recipe and let it brine for just 6 days. We cut half of it after it was brined and put it in the freezer so we can turn it into pastrami later. It was so good! The best corned beef I’ve ever had!
I use a recipe for Irish Soda bread from an Irish friend. I add raisins, nuts and dried cranberries and bake it in an iron skillet. She uses regular milk.
Pioneer woman has a brisket recipe we really like. Mine took about 7 hours in the oven the last few times. I was surprised how long it took. But it was sure good leftover on rolls even.
OMG, I know every Texan was thinking "Brisket must be cooked low and slow". You can not rush brisket. I honestly love how you bring us along on your adventures. Now I have to go and clean. You always encourage me to get up and do something. Happy Saint Patrick's Day
I hope you saved the rest of the bacon grease for those leftover potato slices. With some onions added it makes for some nice home fried potatoes, or Bratkartoffeln as we call them in Germany. I think Americas Test Kitchen and/or Alton Brown explained the reasoning behind the slow cooking method. That fast or under pressure do not work as well for tough cuts of meat. It would have been years ago when I saw it. The whole time I watched this video I kept wondering, why is that brisket not in the oven already. Glad it still turned so well. Everything looked so nice.
Happy paddy’s day! My mum just gave me her brown bread recipie. She adds blackstrap molasses & lots of seeds & nuts. As well as wheat bran. I wouldn’t serve the bread hot. My granny always said it would give you a stomach ache. But we ate it anyway. She said it’s not finished cooking until it cools down. Lots of love from Limerick xx
Brisket is absolutely Low and Slow - people I know that make it, toss it in overnight. A friend of mine that had a little specialty food shop and cake/cupcake bakery made Guinness cupcakes with Irish Creme icing for the shop one St. Patrick's Day. She had people requesting them and then starting making them more often than just March 17. Yummy!
I always Pressure cook my Briskets until it is fall apart, then I finish it in the oven...It works well for me and takes a whole lot less time..... Looking forward to trying the potato pie..
That's been the mantra of our One Little Word group (a word we choose and live with for a year) for many years and it is so true of everything. (Actually this group by Ali Edwards comprises thousands of people from all over the world.)
I often cook brisket here in the UK as it's a relatively cheap cut, I do it in the instant pot. 1.5 hours at high pressure, then finish in the oven with a glaze to brown it.
Okay. The potato pie looks so good. I love Brussel sprouts. And the sauce looked like it would bring out their flavor well. Now the cake. I don't care for cake or really any sweets that much, but I have to say, this looks delicious. And with your spin on decorating it, it was beautiful. Thanks Becky.
i learned my lesson with this at christmas, tried honey thyme roasted carrots - not good, and a caramel banana swiss roll that just fell apart into a million pieces, i shoulda trusted my gut with that one that the recipe looked weird, it called for more banana than flour
The caramel banana dessert may have made a good ice cream topper or individual trifles... layered with whipped cream in glasses or ramekins. (Speaking from experience in dessert cakes that fell apart 😅) @lexxieburton6182
There are several ways you can cook a brisket, but I've only ever tried the method I saw on Cook's Country. I had a cheap gas grill and still managed to make a yummy brisket! I put wet wood chips in a foil pack, slit it, and put on my gas briquettes. Smoked the brisket for about an hour or so, then transferred it to a preheated oven and cooked it low and slow for several more hours. I will confess that I was quite giddy over the success - I felt like a REAL chef lol!!!
Helpful hint that I got from ATK, add a couple of tablespoons of water to your pan when rendering bacon. It helps the fat render more quickly and thoroughly. Everything looks so good! Thanks again for sharing...I would never have found that potato pie and I can't wait to try it! : )
You are amazing! I love how you “go with the flow” …like the flooring issue, the brisket. Your table looked beautiful 😍. I really liked your simple, but beautiful, green arrangements on the table. There is a woman in the U.K. who you may find interesting for natural arrangements - Common Farm Flowers . It is great that you make the effort to make memories for yourself and your family 👍
I've been in that situation before where my protein (a roast) was not getting tender fast enough. I drug out my Instant Pot and cooked it for 90 minutes and it was just falling apart. I'm sure it still tasted good though :). Thanks for sharing your party with us. Happy St. Patrick's Day.
it all looked fab. try the brisket in the iinstapot and then finish in the oven for the color. let the pressure release by itself to ensure soft meat, if you turn the valve the meat gets tough .happy birthday Josh
Hi, I’d suggest before using flour aerate (mix to fluff) with a whisk before measuring. Keeps flour amounts a little more accurate when you’re not using the scale. Happy cooking delicious meals.👍
Happy St. Patrick’s Day from Wexford too. Love your channel, my mother used always say, brown bread {wheaten bread} should be wet but flour bread should be dry. God Bless your energy.
Excellent debriefing on the results of the brisket Becky! Great analysis!! ❤ The meal itself looked so yummy! It was so fantastic of you to host the Grandparents and I am sure they had a wonderful meal and spent quality time together! Thank you for being YOU! I look forward to seeing YOU next time...❤❤❤❤❤❤
Did my dream last year and went to Ireland 🍀 I cook my corned beef in the crock pot. Nice job Becky !! Tell Josh Happy Birthday many blessings to him and you and your family as well.
This all looked delicious, Becky. I’ve made Soda bread once and it was very tasty. I’ve done a brisket on the smoker and put the last one in the oven like you did for several hours. It made the most delicious French dip sandwiches after the initial dinner!
Hi Becky, I’m pretty sure those little leather strips on the front of your apron is for sliding a thermometer through them…it was the first thing that popped into my head. Love your channel, you really are amazing at all you do.
Hi Becky! The brown edges that are left in the pan after you braise the meat are great flavor. You can put a towel or foil over the top of the pot until it cools and scrape it off and mix into the sauce of the brisket.
I make that cake all the time. It’s a crowd favourite. I do tend to change up the buttercream a bit as I find it a bit on the sweet side. But definitely use the Irish cream, it adds wonderful flavour and the cake is so beautifully rich.
Hi Becky ❤ and Acre Homestead family . I’m hispanic and we call it Feliz Dia de San Patricio ☘️or Happy St. Patrick’s Day and we are having albondigas en salsa de tomate . Just our way of celebrating along with our Irish friends . We are having homemade meatballs in a tomato broth with veggies our take on comfort food . We celebrate with my sister-in-law who is hispanic and Irish from the Bilben clan ☘️I hope everyone has a blessed day surrounded by family and friends. Sending you all blessings and plenty of luck of the Irish ☘️
When you cook brisket in the oven double foil on the bottom and length wise as well wrap it tight with some broth inside turn your oven on 325 and stick it in the oven no later than 9 am to eat by 5 pm, about 2 to 3 hours before eating sauce it and the last hour uncover it and allow to caramelize, cut on the bias and enjoy
I keep the Irish soda bread recipe handy because if whilst prepping a meal, I think that freshed baked bread would be nice, but there's not enough time for yeast bread... I make soda bread! 💖🌞🌵😷
It's always a blessing to enjoy cooking in the kitchen with Becky. It really feel like we're all in your kitchen Becky with you Becky. Such a blessing❤👍 I'm so excited to see you preserve up citrus, I believe I send it on your channel before to try it because I see others did before, and I'm so looking forward to see that video❤❤
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Happy St. Patrick's Day!! I hope you all have a wonderful Sunday! 🍀
You too!
You to
When I make brisket I do slow and low overnight in the oven. Wrap in foil. I smoke it several hours, it's fall apart tender.
You too!!
Everything you make looks and sounds so delicious. I'd eat at your house any day. Happy St. Patrick's Day!!🍀
Brisket tip: cook it low and slow the day before. Then pull it out of the sauce and put both (separately) in the fridge overnight. Next day, defat sauce easily by scraping congealed fat off the top, slice brisket while cold makes it way easier to cut thin slices against the grain. Then put slices and sauce back into a baking dish and reheat in oven together. Sauce will keep brisket slices from drying out.
Yes..low slow the day before..it needs to "rest"..day of the dinner..re-baste and warm at 350..perfection!
Couldn’t have said it better!!!! That’s exactly how I do it! One more tip at the end of cooking ad a heaping tablespoon of baking soda to the drippings watch out it will foam up! It tenderizes the meat! An old Jewish wives’ tale 😉
What does that do?@@RC-mc6rc
I'm curious about the baking soda too
Wow. So many tips on cooking the brisket. Thanks all. Appreciate the community.
My brother who just passed away lived in Athenry Galway. Low lay the fields of Athenry, and the stone walls are beautiful. Happy St Patrick's day everyone, hello from Derry Ireland 🇮🇪 ☘️🙏❤️☘️🇮🇪
Sorry for your loss
So sorry for your loss Eileen. Love hearing The Fields of Athenry at the Six Nations. Happy St Patrick’s Day from Scotland (but originally Belfast). Xx
@carolyncampbell6149 Thank you so much, I am still numb from his passing. He loved going to the Irish rugby games, was thinking about him yesterday watching Ireland win the six Nations, he will be very proud of the team, and for their supporters. Was in Belfast shopping last month, love the people of Belfast. 🙏☘️❤️🇮🇪
Sorry. Condolences from this American granddaughter of Irish immigrant.
❤❤❤
You always adapt to “setbacks/negative things” and always have a bright side. It is very inspiring and I want to be more like that. Thank you for reminding me to be happy no matter what.
just think of it as pivoting/adapting to reality (whether it's substituting ingredients, changing cooking methods, or just cutting a dish from the menu if it doesn't work out)...I never look at a meal, let alone a dish, as needing to be the best thing I've ever eaten because that's too high of a bar to hit daily. But, I do look at trying different techniques, ingredient combos, etc. so that I'm constantly learning and expanding my palet...
So glad Becky never edits out the bloopers; she's really teaching the most important lesson in cooking and being thrifty. You can always fix something or repurpose it.
For your soda bread try using a liquid measuring cup as opposed to to dry measure cup,it will make all the difference in the moisture in the bread
I stopped this video and made the potato pie. I used puff pastry for the crust and oh my goodness, it’s delicious!!! I had corned beef in the crockpot all day and intended to make reubens but I made cabbage after you mentioned that. Truly a delicious meal with corned beef, cabbage and potato pie! We had homemade oatmeal cookies for dessert. I love your channel!!! Always inspiring ❤❤❤
Next brisket . 8 to 10 lb roast
250 degrees..fat side down .tent with foil loosely.. baste after 4 hours.
Total baking time 7-8 hrs 160 internal temp
☘️🌷
Yes, as a Texas lady I was like “oh no!” when she said she had allowed 3 hours. Love that she’s trying new things and next time she can know to let it go all the night before.
Thanks Juli. Will definitely try your times and temperatures.
Thanks J. I’ll write this down. Never knew how to cook brisket. I think I can handle your directions!❤
we always cook brisket on a bed of diced onions . they add a great flavor and make for a wonderful jus
The cross on the soda bread is supposed to go almost all the way through otherwise it won’t bake properly, the cut enables the heat to get into the centre more easily
Yes - absolutely. And don't forget to prick the bread to let the fairies out.
I've never sliced it deep and always had it turn out perfectly.
Becky if you every get into a time crunch with a tough cut of meat again, cut it into large chunks snd stick it into your instant pot. It will cook much faster and you can return it to the braising liquid to shred. Happy St Patrick's Day from Northern Ireland
For got to tell you, I am Jan Walker from Beaumont, Texas. I live 30miles from Louisianna and 30 miles from the Gulf of Mexico. Which means I have a heavy dose of Cajun French heritage. We love fish crab shrimp. They are incredible right off the shrimp boat. When I was little we would drive down to the boats and buy 5 lbs. We'd go home and Daddy would clean them and mother would fry the up. With the potatos she had fried up earlier it was fantastic! Thanks friend really making me fell like I was your good friend. I am a 78yr old widow of 4 yrs and have out lived all my old friends except 1 and she live 2-3hundred miles away. Your friendly attitude really touched me last night. THANKS
🍀Hi, fork on the left, knife on the right with cutting edge towards the plate 😊Happy St Pat's ! 💚
It's also improper etiquette to publicly correct someones table etiquette and yet here we are
It’s her home, her kitchen, her table! That means it’s her way or the Highway 😅
@@miephoexBecky loves entertaining and always appreciates constructive advice. Kaatteey’s comment wasn’t negative or rude.
I noticed she doesn't set out spoons. Is that common?
@@catgirlmt I'm sure she knows how. I think she just likes changing it up, finding creative ways of setting the table.
Remember, if you need meat to be more tender quickly, you can always put it in your instant pot or pressure cooker for like 15 minutes. Then put it back in the oven. Amazing how well it works.
Some Trivia for you…. Stone walls in Ireland are as old as farming, the oldest known to be those from Ireland's prehistoric farmers at the Ceide Fields in North Mayo which are approximately 6,000 years old. The land in Ireland, especially in the west, is exceptionally rocky. As such it was a practical solution for farmers of yesteryear to achieve two important tasks at once: clear their land of excess stones so that more grass could grow while simultaneously creating separated fields
Stone walls can be found throughout The British Isles, especially Devon and Cornwall, it's the way farmers showed where the land was divided. It's an old art that goes back thousands of years, that is still taught to this day as a craft, by those wishing to learn it. Nearly 40 years ago, when we first met, what is now now my husband was learning how to make dry stone walls..
Another bit of trivia, Colcannon, would have been served with stewed brisket. It is made from mashed potatoes, butter, bacon, cabbage or kale.
My nephew is a builder of dry stone walls even now, ini Wales.
Hi Beckie, I put more butter milk in my soda bread. I also put Curran or sultana instead of sugar. Flatten your bread more before putting it in the oven and cut a larger cross so that your sides don't break. You did great for your first time. To make brown sofa bread - use half white and half whole grain everything else is just like what you did today. I am glad you like our Irish food 😉🕊️💚☘️🇮🇪
definitly 1/2 whole grain flour. soda bread isn't supposed to be white.
Happy St. Patrick's Day Acre Family and fellow followers!
Happy St Patrick's Day 🎉
☘️ Happy St Patrick's Day to you and your family ☘️
Happy St. Patrick's Day everyone!
Becky, this menu reminded me of my mom making a huge Irish feast for my Dad on SPD!
I still have cousins in Dublin. Your menu turned out beautifully!
Thank you for sharing it with us! 🌞
Irish blessings..
May the raindrops fall lightly on your brow.
May the soft winds freshen your spirit.
May the sunshine brighten your heart
May the burdens of the day rest lightly upon you.
And may God enfold you in the mantle of his love.
🍀💚🍀💚🍀💚 🍀 💚 🍀
It's funny how some recipes for Irish Soda Bread call for kneading, but it is not required. Try Mary Berry's Irish Soda Bread sometime. And if you are adding raisins, plump them first with hot water. Yum! 🍀😊❤
Becky I love you and your channel. Made your pumpkin pasta and my husband was like “is this from your girl Becky!” Of course it was. Brisket tip for you - I make traditional Jewish brisket for years - it must cook a long time; you can brown it stovetop, then bake it with the juice/marinade or sauce, covered tightly with foil for at least 3-4 hours - it will essentially steam. Best to make a brisket the day before, slice, then refrigerate in the juice overnight. Skim off the fat after it is chilled and then reheat covered at 350. Cook fat side up only. Keep doing what you do. It’s a joy to watch you.
I would have put the brisket in the instant pot to finish it up. It wouldn't be low and slo, but more tender. I have had experiences like that. Recently made oven slow roasted pork ribs in the oven and they were over done, and I have been cooking, as a wife, for 60 years. You took that in stride as always. You are such a nice young woman. I enjoy watching your vlog especially the cooking. Like seeing your mom and dad too. They are probably my kids age.
So sweet of you Becky to have the Parents over for a Holiday meal. I’m sure they loved it and are so blessed to have such a wonderfully giving daughter (daughter in law)! 💕
Corned beef in the instant pot = a miracle! It's the only way I make it now.
Becky: 1 cup of all purpose fllour is always 120 grams regardless of recipe. Sode bread was probably dry bc you had more then 480 grams of flour..... i started weighing too and i was astonished at how many grams of flour was running over measuring it instead.... i was 15 to 20 grams over per cup.
Irish Cream is great in coffee.
I think the stone fences you're talking about are the drystone walls. We have thousands of them in Scotland too, most really ancient. The process to build them is called 'drystane dyking' here in Scotland and it's an amazing skill to have. A dying art.
Girl.. congrats on being sooooo vulnerable that you fully document your ooops.. it is how we learn.. I have never made brisket.. but I absolutely learned today.. and all our “friends” in the comments told and taught us how to do it better! Hallelujah! Xox
Becky, I loved your St. Patrick’s Day Vlog. I just found on TH-cam Darina Allen’s Irish soda bread, or the batter can also be used for scones, using the same recipe. She only uses flour, salt, baking soda, and buttermilk. She mixes it with her fingers in the shape of a claw going in circles around the bowl to keep it very light. There is no kneading. She does cut the crust like you did, but a little deeper. However, the magic and the important part is between the cuts. You make little slits one slit on each quarter to let the fairies out. They get rather rambunctious if they’re stuck in the loaf. You might check her out.
Love brisket burritos with avocado, salsa, cheese! Great for left over brisket! I'm from Texas so everything burritos!
Shredded of course!!
For tender meat: either pressure cook, or low ( 250 ish ) and SLOW..( hours 3-4 ish )…. Your dinner was AMAZING!!!!!
P.S. when cooking low and slow, seal pan tightly with plastic wrap ( yes it can go in the oven ) and then lid, and try not to peek when it’s cooking… Suzanne Goin ( chef with several restaurants in L A. ) taught me that trick.
Happy St Patrick’s day from Limerick ☘️🇮🇪
Hi Im from Limerick, small world 🙂
Hi Cork here, 😅
I’m missing the raisins or currents in the Irish Soda Bread. The cross should be a bit deeper in order for bread to bake thoroughly. M glad you added more buttermilk because there was a bit extra flour.
You did an awesome job…dinner looked magnificent.
I’m sure the grandparents were thrilled with the entire meal.
Thanks Becky…..😊😊💚☘️💚☘️💚Happy St. Patrick’s Day.
No raisins or currents in soda bread.
I've never seen soda bread without raisins.
Is raisins in soda bread an irish-american recipe? I've only seen it without anything in Ireland
I've spent a lot of time in Ireland with family over there. I have never seen raisins or currants in soda bread.
Definitely no raisins or currants or sultanas in soda bread.
We’ve never put baking soda, sugar or butter in our bread. Just 4c flour, 4 oval teaspoons baking powder, mix with a mix of milk & water. Bake 180• till light golden colour. Eat hot with butter or its lovely cold with jam. We also flatten the bread out to about 1 1/2” thick
Happy St Patrick's Day from Cork, Ireland, hope you all are having a great day🍀💚
It is so cool seeing so many people from Ireland on here! I was blessed enough to go in 2018 and I loved every second of it. So beautiful! Next time we travel there, we plan on spending more time in each place. One week wasn’t enough.
Cork here too. Pleasantly surprised to see so many other Irish on here.
I do the happy dance in my head whenever I see one of your videos uploaded.
I am not someone who is passionate about cooking. I usually just do it to get by. But I love you tackle all these huge projects. Great job.
Happy St Patrick’s Day!
We always cook our Irish soda bread in a cast iron skillet 😊. It’s also really good with carroway seeds or raisins.
Awe. Happy St. Patrick’s Day. Today is also my Daughter’s Birthday. Hey Acre friends ❤❤❤.
Tell her I said Happy Birthday!!
Two videos in two days, your the best Becky! Happy St Patrick's day to you and your family.
Thank you! You too!
That's funny you say this I was finishing up the last video when this video posted. It's spring cleaning day for me so thank you for the entertainment while cleaning.
We wanted to but didn’t plan ahead to make our own corned beef last year. So last year I put in my calendar for the beginning of March to plan for corned beef. We followed Alton Brown’s recipe and let it brine for just 6 days. We cut half of it after it was brined and put it in the freezer so we can turn it into pastrami later.
It was so good! The best corned beef I’ve ever had!
I use a recipe for Irish Soda bread from an Irish friend. I add raisins, nuts and dried cranberries and bake it in an iron skillet. She uses regular milk.
Happy S. Patrick’s Day everyone!
What a wonderful woman you are! I love watching you cook, thank you so much for providing us with so much of your time and energy. Just love it. xx
Pioneer woman has a brisket recipe we really like. Mine took about 7 hours in the oven the last few times. I was surprised how long it took. But it was sure good leftover on rolls even.
Hello my friend! Happy St. Patrick's Day to you and your family.🍀Enjoy your special dinner with grandparents and Happy Birthday to Josh🎉
I liked it when you said, I MAY have tasted this a little bit..😂😂
Your Tablescape looks great, simple and elegant.👍🏻👍🏻👍🏻
Yeah, the table looks great but I don’t know if it’s an American thing, but why do you use Mason jars instead of proper glasses?
OMG, I know every Texan was thinking "Brisket must be cooked low and slow". You can not rush brisket. I honestly love how you bring us along on your adventures. Now I have to go and clean. You always encourage me to get up and do something. Happy Saint Patrick's Day
That’s exactly what I was thinking watching from Texas. And cooked outside on the grill.
lol every Texan and every Jew!
Yes..we were. 😆😆 🫶🏻
Yep Texan here - Hook 'em Horns!
Same here, 4hrs at least. First hour at 375, the rest at 300 for a 4lb.
I hope you saved the rest of the bacon grease for those leftover potato slices. With some onions added it makes for some nice home fried potatoes, or Bratkartoffeln as we call them in Germany.
I think Americas Test Kitchen and/or Alton Brown explained the reasoning behind the slow cooking method. That fast or under pressure do not work as well for tough cuts of meat. It would have been years ago when I saw it.
The whole time I watched this video I kept wondering, why is that brisket not in the oven already.
Glad it still turned so well. Everything looked so nice.
Happy paddy’s day! My mum just gave me her brown bread recipie. She adds blackstrap molasses & lots of seeds & nuts. As well as wheat bran.
I wouldn’t serve the bread hot. My granny always said it would give you a stomach ache. But we ate it anyway. She said it’s not finished cooking until it cools down.
Lots of love from Limerick xx
I love brown bread! It'd be awesome if you could share the recipe.
Yes please, I would love a brown bread recipe.
I love the chargers and white roses in the two vases in your kitchen, so pretty!
Brisket is absolutely Low and Slow - people I know that make it, toss it in overnight. A friend of mine that had a little specialty food shop and cake/cupcake bakery made Guinness cupcakes with Irish Creme icing for the shop one St. Patrick's Day. She had people requesting them and then starting making them more often than just March 17. Yummy!
Happy St Patrick's Day to you all 🙏🕊️💚☘️🇮🇪
I always Pressure cook my Briskets until it is fall apart, then I finish it in the oven...It works well for me and takes a whole lot less time..... Looking forward to trying the potato pie..
I love that you said “practice makes progress”! When I taught, I used to tell my fifth graders that same thing!!
That's been the mantra of our One Little Word group (a word we choose and live with for a year) for many years and it is so true of everything. (Actually this group by Ali Edwards comprises thousands of people from all over the world.)
Happy St Patrick's day from Ireland ❤
I often cook brisket here in the UK as it's a relatively cheap cut, I do it in the instant pot. 1.5 hours at high pressure, then finish in the oven with a glaze to brown it.
Okay. The potato pie looks so good. I love Brussel sprouts. And the sauce looked like it would bring out their flavor well. Now the cake. I don't care for cake or really any sweets that much, but I have to say, this looks delicious. And with your spin on decorating it, it was beautiful. Thanks Becky.
I like that you showed your mistakes. Because everyone makes mistakes we are all human and you can't be perfect all the time.
IAM Irish and I loved your meals you did us Irish pround❤
You are a brave girl for having guests and trying new recipes. I’ve done that before many times and each time I would say “never again”. 😜
i learned my lesson with this at christmas, tried honey thyme roasted carrots - not good, and a caramel banana swiss roll that just fell apart into a million pieces, i shoulda trusted my gut with that one that the recipe looked weird, it called for more banana than flour
The caramel banana dessert may have made a good ice cream topper or individual trifles... layered with whipped cream in glasses or ramekins. (Speaking from experience in dessert cakes that fell apart 😅)
@lexxieburton6182
Happy St Patrick's day from Co. Clare 💚🇮🇪. Looking forward to these recipes
There are several ways you can cook a brisket, but I've only ever tried the method I saw on Cook's Country. I had a cheap gas grill and still managed to make a yummy brisket! I put wet wood chips in a foil pack, slit it, and put on my gas briquettes. Smoked the brisket for about an hour or so, then transferred it to a preheated oven and cooked it low and slow for several more hours. I will confess that I was quite giddy over the success - I felt like a REAL chef lol!!!
Helpful hint that I got from ATK, add a couple of tablespoons of water to your pan when rendering bacon. It helps the fat render more quickly and thoroughly. Everything looks so good! Thanks again for sharing...I would never have found that potato pie and I can't wait to try it! : )
take a paper plate make a slit and then you can use it as a cover to your mixer so flour doesn't splash out
Your table was very pretty again. You do a great job. 😊
It’s so nice to see your dogs hanging around in your kitchen
Happy Saint Patrick's day I hope you enjoy the day. With the Irish cream you can always make white Russian's.
You are amazing! I love how you “go with the flow” …like the flooring issue, the brisket. Your table looked beautiful 😍. I really liked your simple, but beautiful, green arrangements on the table. There is a woman in the U.K. who you may find interesting for natural arrangements - Common Farm Flowers . It is great that you make the effort to make memories for yourself and your family 👍
Brisket is a very tough cut of meat. Low & slow for hours. Then wrap in foil for a few more hours. Yes, brisket is sliced.
I've been in that situation before where my protein (a roast) was not getting tender fast enough. I drug out my Instant Pot and cooked it for 90 minutes and it was just falling apart. I'm sure it still tasted good though :). Thanks for sharing your party with us. Happy St. Patrick's Day.
it all looked fab. try the brisket in the iinstapot and then finish in the oven for the color. let the pressure release by itself to ensure soft meat, if you turn the valve the meat gets tough .happy birthday Josh
Best corn beef brisket I ever made was in my Instant Pot as was fast, easy, tender and yummy!
Curious as to how long you cook it in the insta pot? I’m willing to try. Appreciate the info.
You can put the brisket into a pressure cooker to speed up the process and finish it in the oven.
Hi, I’d suggest before using flour aerate (mix to fluff) with a whisk before measuring. Keeps flour amounts a little more accurate when you’re not using the scale. Happy cooking delicious meals.👍
Dropping your cake pans on the counter before cooking removes air bubbles. Love you, Becky!
I appreciate your fearlessness in the kitchen. Thank you for sharing. Blessings
You are just amazing. Everything looked great. Saint Patrick’s Day is my birthday and I turned 71 today. I really enjoyed this video.
Happy birthday
I think the changes you made for the cake were perfect. When you’re comfortable in the kitchen you can make those kinds of decisions with confidence.
Happy St. Patrick’s Day from Wexford too. Love your channel, my mother used always say, brown bread {wheaten bread} should be wet but flour bread should be dry. God Bless your energy.
Excellent debriefing on the results of the brisket Becky! Great analysis!! ❤
The meal itself looked so yummy! It was so fantastic of you to host the Grandparents and I am sure they had a wonderful meal and spent quality time together! Thank you for being YOU! I look forward to seeing YOU next time...❤❤❤❤❤❤
Did my dream last year and went to Ireland 🍀 I cook my corned beef in the crock pot. Nice job Becky !! Tell Josh Happy Birthday many blessings to him and you and your family as well.
This all looked delicious, Becky. I’ve made Soda bread once and it was very tasty. I’ve done a brisket on the smoker and put the last one in the oven like you did for several hours. It made the most delicious French dip sandwiches after the initial dinner!
Dill is my favorite too😊😊😊Happy St. Patrick's day to you and your family 💚💚💚
🍀💚 Happy St. Patrick's Day Becky and Everyone! 💚🍀
What a fun meal! Thanks Becky 😊
The potato pie would work for breakfast lunch or dinner. Anything with potatoes bacon onions and cream has got to be good.
Hi Becky, I’m pretty sure those little leather strips on the front of your apron is for sliding a thermometer through them…it was the first thing that popped into my head.
Love your channel, you really are amazing at all you do.
Hi Becky! The brown edges that are left in the pan after you braise the meat are great flavor. You can put a towel or foil over the top of the pot until it cools and scrape it off and mix into the sauce of the brisket.
Happy st.patricks day my grandpa came to America by boat from Dublin ireland as a kid with his dad and brother
OMG, I would have started that brisket early!!! It takes a long time to fully cook.
I make that cake all the time. It’s a crowd favourite. I do tend to change up the buttercream a bit as I find it a bit on the sweet side. But definitely use the Irish cream, it adds wonderful flavour and the cake is so beautifully rich.
That all looked so good! I love Irish Cream in my coffee. LOL
That potato pie looks delicious. I will definitely try that for Easter dinner.
Hi Becky ❤ and Acre Homestead family . I’m hispanic and we call it Feliz Dia de San Patricio ☘️or Happy St. Patrick’s Day and we are having albondigas en salsa de tomate . Just our way of celebrating along with our Irish friends . We are having homemade meatballs in a tomato broth with veggies our take on comfort food . We celebrate with my sister-in-law who is hispanic and Irish from the Bilben clan ☘️I hope everyone has a blessed day surrounded by family and friends. Sending you all blessings and plenty of luck of the Irish ☘️
Happy St. Patrick's day from Ireland 🇮🇪 💚 love watching your channel Becky xx
I just love your videos, Becky. I have been cooking for over 45 years, and I still learn things from you. Love how natural and enthusiastic you are.
Try the brisket in the pressure cooker. That is how I cook my roast and they turn out so tender. Everything looked so delicious.
When you cook brisket in the oven double foil on the bottom and length wise as well wrap it tight with some broth inside turn your oven on 325 and stick it in the oven no later than 9 am to eat by 5 pm, about 2 to 3 hours before eating sauce it and the last hour uncover it and allow to caramelize, cut on the bias and enjoy
Happy St. Patrick's Day... I love y'all ❤❤❤
I keep the Irish soda bread recipe handy because if whilst prepping a meal, I think that freshed baked bread would be nice, but there's not enough time for yeast bread... I make soda bread! 💖🌞🌵😷
I love watching your cooking videos you give me so many ideas and recipes! Thank you
It's always a blessing to enjoy cooking in the kitchen with Becky. It really feel like we're all in your kitchen Becky with you Becky. Such a blessing❤👍 I'm so excited to see you preserve up citrus, I believe I send it on your channel before to try it because I see others did before, and I'm so looking forward to see that video❤❤
Beautiful dinner! Thanks for letting us follow along.