Thursday, March 17, 2011

Kiss me, I'm Irish. Well not really, but my wife is.

Happy St Paddy's day everyone. Eat, celebrate, and stay out of your damn car after drinking. xoxo

Here's a repost of one my corned beef and cabbage recipes:

Corned Beef and Cabbage

6 lbs corned beef brisket
1 1/2 lbs yellow onions, thickly sliced
2 lbs carrots, peeled and cut into large pieces
4 lbs red potatoes, peeled and halved
2 heads cabbage, cut into 6 wedges ea.
1/2 cup malt vinegar
1/2 cup Guinness Irish stout
1 Tbsp mustard seed
1 Tbsp coriander seed
1 Tbsp black peppercorns
1/2 Tbsp dill seed
3 bay leaves

Here's the easy part. Place everything except for the onions, carrots, potatoes and cabbage in a large stock pot and cover with water. Give it a little stir and bring to a boil. Lower the heat to a simmer and cover. Cook for 3 hours. Add the potatoes, carrots, onions, and place the cabbage on top and continue cooking for 40 more minutes covered or until the cabbage and potatoes are fork tender. Season if needed with kosher salt. Slice the corned beef across the grain. Serve with cabbage and vegetables and a good dollop of Dijon or course-grain mustard.

what to do with leftovers
corned beef sandwiches (Reuben!)
corned beef hash and eggs
corned beef soup
corned beef croquettes
Irish tacos

Wash it down with a delicious Black Velvet.

It's basically half Guinness and half champagne. Pour the Guinness half way up a champagne flute. Let the head settle. Using a spoon to diffuse the force of pouring, pour champagne (or a really dry sparkling wine) over the back of the spoon gently filing up the rest of the glass. It's so delicious, sparkly and tart but with that fullness and deep chocolate tones that Guinness is known for.

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