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March Receipts of Goodness

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Corned Beef


  • 2 quarts water
  • 1 cup kosher salt
  • ½ cup brown sugar
  • 2 tablespoons saltpeter
  • 1 cinnamon stick (broken in several pieces)
  • 1 teaspoon mustard seeds
  • 1 teaspoon black peppercorns
  • 8 whole cloves
  • 8 whole allspice berries
  • 12 whole juniper berries
  • 2 bay leaves (crumbled)
  • ½ ground ginger
  • 2 pounds ice
  • 1 (4 to 5 pound) beef brisket, trimmedcorned beef
  • 1 small onion (quartered)
  • 1 large carrot (coarsely chopped)
  • 1 stalk celery (coarsely chopped)


  • Place the beef brisket in a 6 to 8 quart stockpot along with cinnamon, salt, brown sugar, saltpeter, peppercorns, mustard seeds, juniper berries, allspice berries, cloves, bay leaves and ginger.
  • Cook on high until the salt and sugar are dissolved and remove form the heat.
  • Add the ice and stir until the ice is completely gone. If necessary, place the brine into the refrigerator until it has cooled to 45*  F.
  • Once the brine is cooled, place it in a 2 gallon zip lock bag.  
  • Seal and lay flat in the refrigerator, check every day to make sure the beef is completely submerged and to stir the brine. After 10 days, it is ready to make.
  • Once removed from the bag, rince the beef well with cold water.
  • Place in a pot just big enough to hold the meet.
  • Add the onion, celery, carrots and add cover with 1 inch of water.
  • Set on a high heat and bring it to a boil. Then reduce the heat to low and let the meat simmer for 2 ½-3 hours (or until the meat is fork tender).
  • Remove from the pot and thinly slice across the grain.
  • Place on a plate and serve!

Irish Soda Bread


  • Non-stick vegetable oil sprayirish sodabread
  • 2 cup all purpose flour
  • 5 tablespoons sugar (divided)
  • 1 ½ teaspoons baking powder
  • 1 teaspoon salt
  • ¾ teaspoon baking soda
  • 3 tablespoons butter (chilled & cut in cubes)
  • 1 cup buttermilk


  • Preheat the oven to 375* F.
  • Spray an 8 inch pan with non-stick spray.
  • Whisk flour, 4 tablespoons sugar, baking powder, salt, baking soda in a large bowl to blend. Then add the butter.
  • Using fingertips, rub until the meal coarse meal forms.
  • Make well in center of flour mixture.
  • Add the buttermilk.
  • Gradually stir the dry ingredients into the milk and blend together.
  • Using floured hands, shape the dough into a ball.
  • Transfer into prepared pan and slightly flatten.
  • Sprinkle the dough with the remaining sugar.
  • Bake until the bread is brown (about 40 minutes).
  • Cool the bread in pan for 10 minutes.
  • Cut into slices and serve at room temp.



  • ¾ cup of dried black chiles
  • 4 ancho chiles
  • 6 cloves of garlic (two smashed, four finely chopped)
  • Sea Salt
  • 2 pounds of boneless pork, trimmed and cut in half
  • 1 large white onion, chopped
  • 1 tablespoon of Mexican oregano
  • 3 cans of 15-ounce of white hominy, drained and rinsed


  • Break the stems off the chiles de arbol and ancho chiles and shake out as many seeds as possible.
  • Put the chiles in a bowl and cover with boiling water; weigh down the chiles with a plate to keep them submerged and soak until soft, about 30 minutes
  • Transfer the chiles and 1 1/2 cups of the soaking liquid to a blender.
  • Add the smashed garlic and 1/2 teaspoon salt and blend until smooth.
  • Strain through a fine-mesh sieve into a bowl, pushing the sauce through with a rubber spatula; discard the solids.
  • Rub the pork all over with the cumin and 1/2 teaspoon salt; set aside
  • Heat the vegetable oil in a Dutch oven or pot over medium heat.
  • Add the onion and cook, stirring occasionally, until soft, about 5 minutes
  • Add the chopped garlic and cook 2 minutes.
  • Increase the heat to medium high.
  • Push the onion and garlic to one side of the pot; add the pork to the other side and sear, turning, until lightly browned on all sides, about 5 minutes.
  • Stir in 2 cups water, the chicken broth, oregano, bay leaf, 1/2 teaspoon salt and 1/2 cup to 3/4 cup of the chile sauce (depending on your taste).
  • Bring to a low boil, then reduce the heat to maintain a simmer.
  • Partially cover and cook, turning the pork a few times, until tender, about 3 hours.
  • Stir in the hominy and continue to simmer, uncovered, until the pork starts falling apart, about 1 more hour.
  • Remove the bay leaf. Transfer the pork to a cutting board; roughly chop and return to the pot.
  • Add some water or broth if the posole is too thick. Season with salt. Serve with assorted toppings and the remaining chile sauce.


  • 10 ripe Roma tomatoes, quartered
  • 8 serrano chiles, left whole, stems removed
  • 5 cloves garlic, peeled
  • 1 white onion, peeled and quartered
  • 4 tablespoons oil  
  • Salt
  • Chicken base, for seasoning
  • 6 ounces tomato puree
  • 8 ounces cooked and shredded chicken  
  • 3 ounces chopped fresh cilantro, plus
  • cilantro sprigs for serving  
  • 6 ounces tortilla chips, strips or squares are best  
  • 6 ounces sour cream  
  • 1 onion, sliced into rings
  • 12 ounces crumbled queso fresco cheese or panela cheese
  • Prepared guacamole, for serving  
  • Prepared refried black beans, for serving  
  • Prepared pico de gallo salsa, for serving


  • Grill the tomatoes, chiles, garlic and onions until they have a slightly blackened skin. Do not burn!
  • Bring 6 cups water to a boil with the blackened veggies until they are cooked through and soft inside.
  • Pour the veggies with the hot water and a little added cold water into a food processor and process.
  • Don’t blend too much, you want the mixture to be chunky.
  • In a large pot, heat up the oil until smoking.
  • Then (carefully!) add a small amount of the sauce mixture and let it burn away for 1 minute (this is for a nice smoky flavor).
  • Then slowly add the rest of the mixture and season with salt and some chicken base.
  • Add the tomato puree for color, and mix well.
  • Add the shredded chicken and cook until it is heated through.
  • Add the cilantro.
  • Add the chips and serve immediately on 4 plates. Top each plate with some sour cream, sliced onions, queso fresco and a sprig of cilantro.
  • Serve with guacamole, refried black beans and pico de gallo on the side.



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March Receipts of Goodness