Mar 16, 2009

Corned Beef, Cabbage Slaw & Irish Coffee

I am Italian but my boyfriend is Irish/German so I'm making the traditional Irish fare tonight. This recipe got nearly 500 great reviews but I did add a personal touch of beer instead of water. Also added onions, celery & garlic which any brine needs. I always sear a large cut of meet because it really brings out the flavor and seals in juices. Happy St. Patrick's everyone!

3 pounds corned beef brisket with spice packet
10 small red potatoes
5 carrots, peeled and julienned
1 large head cabbage, cut into small wedges

1 onion chopped
3 bottles of beer
1 bay leaf
3 cloves garlic
1 celery stalk left whole for flavor

Mustard Sauce:
4 tablespoon Olive oil
4 tablespoon Sour Cream
4 tablespoon Dijon mustard
salt & pepper to taste

Rinse off the beef with water and place in large pot or dutch oven and sear on all sides with butter to seal in juices. Then add the spice packet that came with the corned beef. Pour in all the beer & cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender. Remove meat and cover with foil.
Add all vegetables into the broth and cook until tender. Add cabbage in the last 15 minutes. Place vegetables on a large platter and Slice meat across the grain. Plate mustard sauce in a ramekin for serving. PERFECTION!

This is a great take on traditional cabbage with your corned beef. It's a nice fresh crisp bitealong with your meal.

Cabbage Slaw: 1/2 green cabbage shredded, 1/2 red cabbage shredded, 3 tablespoons of mayo, 2 tablespoons apple cider vinager, 2 tablespoons spicy brown mustard & salt & pepper to taste.

The REAL Irish Coffee
1/2 oz Irish whiskey
1 tsp brown sugar
6 oz hot coffee
heavy cream for top
Combine whiskey, sugar and coffee in a mug and stir to dissolve. Float cold cream gently on top. Do not mix. Serve to your lucky guests!

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