Subway art courtesy of eighteen25
Kiss me I’m Irish! On St. Pat’s Day everyone gets to be Irish. Do you celebrate?
Also, I’m sorry there are no pictures right now. I’ve been making this meal for years and believe it or not, I’ve never taken pictures. Well, it’s usually all gone before I can! I plan on taking pictures on Saturday then updating. Okay?
3-4 lb. Boneless Corned Beef Brisket (with the spice packet)
16oz Guinness beer
About 6 cups water
In a large Dutch oven add the beer and the spice packet that comes with your brisket, bring to a boil.
Add the brisket and any juice that has accumulated in the package to the pot. Cover with water until the brisket is just covered. Clamp the lid on and reduce the heat to a simmer.
Cook for 2 1/2 to 3 hours or until the meat is tender. Slice the meat crosswise to serve.
(Save 1/2 cup of the cooking liquid for the sautéed cabbage!)
1/2 cup leftover Brisket Cooking Liquid or Chicken Stock
1 head Savoy or Green Cabbage
1/2 cup finely shredded Carrot
4 tablespoons Butter
Salt and Pepper
Core and shred the cabbage into about 1/4 inch strips, shred the carrot.
Heat a very large saute pan or large pot over medium high heat and melt the butter.
Add the cabbage and carrot and toss to coat in the butter. Add salt and pepper and brisket cooking liquid.
Cover with a lid for about 3-4 minutes. Saute until the cabbage is tender-crisp and just wilted.
4 lbs Yukon Gold or Red Potatoes
8 tablespoons butter
Salt and Pepper
about 1 cup 1/2 and 1/2
Wash and quarter the potatoes and place into a large pot.(Leave the peels on)
Cover completely with water and boil for 15-20 minutes or until tender and soft.
Drain the potatoes and return them to the pot. With a potato masher or wooden spoon smash the potatoes until some are creamy and some are chunky, you want some texture.
Add the butter, salt and pepper and stir gently. Add the cream in small increments until the potatoes are moist but not runny, you might not need all the liquid. Serve warm.
(These can sit over a warm water bath to keep hot for about 30-40 minutes. Check to see if you need to add more butter or cream before serving.)
Chocolate Guinness Cake
Preheat oven to 350 degrees
1 tablespoon butter or cooking spray (for lining the pan)
1 box Chocolate Cake Mix
1/2 cup Oil
3/4 cup Water
1/2 cup Guinness Beer
1/2 cup Sour Cream
Butter, then line the bottom of a 9 inch spring form or high sided cake pan with parchment paper. Set aside.
Mix all the rest of the ingredients in a large bowl until well combined.
Pour into the waiting pan and bake for 40-50 minutes or until a toothpick inserted into the middle of the cake comes out clean. Let cool for about 10 minutes and then de-pan and remove the parchment paper. Allow the cake to cool completely before frosting it.
For the Frosting:
1/4 cup Heavy Whipping Cream
1 package Cream Cheese (room temperature)
1/2 cup Powered Sugar
Whip the cream until soft peaks form and set aside.
Add the cream cheese to the bowl of an electric mixer (or use a hand mixer).
Whip the cheese until it is fluffy then add the powdered sugar. Whip the sugar into the cheese on low-speed.
Fold the whipped cream into the soft cheese mixture until well combined.
Place the cake on a serving stand and frost just the top of the cake. (It should look like the foamy head on a glass of beer!)
What to do with those lovely leftovers? Do I really need to ask?
Corned Beef Hash
1 tablespoon butter
1 cup Leftover Corned Beef (shredded)
2 cups Leftover Smashed Potatoes
1/2 cup Grated Cheddar Cheese
1/3 cup Frozen Peas (thawed)
In a large non-stick saute pan melt the butter over medium high heat.
Add the potatoes in an even layer along the bottom of the pan.
Add the shredded corned beef and thawed peas as the next layer.
Cook until the potatoes are crispy along the bottom and the meat is warmed through.
Give the layers a gentle fold to slightly combine the ingredients and sprinkle with the grated cheese before serving.