Good morning! On today’s show, Matt Swaim and Anna Mitchell welcome Fr. Steve Ryan, SDB, to talk about St. Dominic Savio on his memorial. Other guests include pastoral counselor Kevin Prendergast on healing trauma during Lent, and Gary Michuta with more thoughts on the impact of Vatican II on the wider culture. Plus news, weather, sports, and a whole lot more…
St. Dominic Savio Prayer
O Saint Dominic Savio, a model of purity, piety, penance and apostolic zeal for youth; grant that, through your intercession, we may service God in our ordinary duties with fervent devotion, and attain the grace of holy joy on earth, that we may one day love God forever in Heaven. Amen.
Corned beef & cabbage in pressure cooker
Boiling potatoes keep their shape pretty well but you can use whatever potatoes you have on hand. Peel and cut large potatoes into quarters.
1 corned beef with spice packet, 2-1/2 to 3 pounds or so
2 bay leaves
1 garlic clove, minced
1 medium onion, peeled and cut in half
1 rib celery, cut into 1” pieces
1 teaspoon whole coriander seeds or 1/2 teaspoon ground (optional but good)
Liquid: enough cold water to cover or 12 oz beer and enough cold water to cover
Boiling potatoes – I used small red potatoes, unpeeled, 1-1/2 pounds
Carrots – 1 pound, peeled and cut into large chunks
Cabbage, cut into eighths
Salt and pepper to taste
To serve with: red wine vinegar and horseradish (optional)
Place corned beef, fat side up, in pressure cooker.
Add bay leaves, garlic, onion, celery and coriander.
Pour enough cold water or combo of water and beer just to barely cover. I used 4 generous cups water.
Place lid on, bring to high pressure and cook 70 minutes or until meat is cooked and registers 150 or a bit higher. Release pressure naturally.
Remove and keep warm with some broth.
Place carrots and potatoes in pressure cooker. Nestle cabbage wedges on top.
Bring to high pressure and cook 4-5 minutes or so. Use “quick release” method.
Remove bay. Season to taste.
Slice beef against grain.
Pass red wine vinegar and horseradish!
Preheat oven to 275.
Cook meat with seasonings, onion, celery, garlic and liquid in covered oven-proof pot for 2-1/2 to 3 hours until meat is cooked.
Remove and keep warm with some broth.
Cook vegetables in broth on stovetop over simmering heat until done, 20-30 minutes.
Bring meat, seasonings, onion, celery, garlic and liquid to a boil, lower to a simmer, cover and cook 2-1/2 to 3 hours until done and tender.
Remove meat and keep warm with a bit of juice ladled over.
Cook vegetables in hot broth over simmering heat until done, about 20-30 minutes.
To cook the meat with seasonings, onion and celery, follow directions on instapot to pressure cook at high pressure for 70 minutes with natural release.
Follow directions above for carrots, potatoes and cabbage, but check after 3 minutes or so. Remove bay.
Serve beef and vegetables as directed above.
ANNIE’S SODA BREAD
4 cups unsifted all purpose flour
1 tsp salt
3 tsp baking powder
1 tsp baking soda
Sugar up to 1/4 cup
1/4 cup butter (I usually use less because I can’t handle the calories!!)
2 cups raisins
1 3/4 cup buttermilk
Combine the flour, salt, baking powder, baking soda and sugar. Cut in the butter until crumbly. Add the raisins.
Beat the egg slightly and combine with the buttermilk, then add to the dry ingredients and stir until it’s all blended together.
Knead on a floured board until smooth. You’ll probably have to add extra flour to the dough as you go along, and don’t get concerned if you end up adding a lot – just make sure it’s not sticky when you’re done.
Divide the dough at least in half for two loaves. I like to make multiple small loaves that I bake in small oven-safe bowls and big coffee mugs – you could even do muffins tins! Anyway, shape them into round loaves, and put them in whatever pan is appropriate for the size you’ve made. I usually spray the pans/bowls/cups/etc with some cooking spray beforehand. Take a sharp knife and cut a big cross in the top.
Bake at 375 for 35 to 40 minutes. I always do the knife check to make sure they have cooked all the way through.
**Now, some people like savory soda bread, in which case you omit the sugar and raisins and add instead a 1/8 tsp of corriander.
Nielson Carlin’s work can be found in the Catholic Home Gallery.
Fr. Steve Ryan is online at salesians.org.