| Real Life Recipes
St. Patrick's Day Meal |
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| Braised Corned Beef and Cabbage on Buttermilk Mashed with Irish Whisky Sauce and Root Vegetable Slaw For the Brisket; Beef Brisket (Brined) 3 oz vol. Canola Oil 3 oz wt. Beef Base 1 small can Tomato Paste 2 lb Carrot 2 large Onion Thyme Garlic Cloves Water Heat oil in a large pot. Remove brisket from brine and add to pot and brown on all sides. Once browned, remove from pot and add carrot, onion. Sweat for 2 minutes. Add tomato paste and cook for another 2 minutes. Add all liquids, and seasoning as well as the brisket back to the pot, cover with foil and place in oven at 325F. Cook for 1 1/2 – 2 hours. Remove from pot, strain liquid and reserve. For the Cabbage 1 head of green cabbage Steamer Butter Buttermilk Mashed Potatoes Use your favorite mashed potato recipe and substitute ½ the milk with buttermilk. Root Vegetable Slaw Parsnips Carrots Butter Irish Whisky Gravy 2 tbsp. Shallot. Fine dice 1 tbsp. Canola Oil 1 cup Braising liquid or gravy 1 tsp. Whole grain mustard 1 oz vol. Irish whisky 1 tbsp. Corn Starch Heat oil, add shallots and sweat for 30 seconds. Add mustard then whisky and flambé. Add gravy, simmer then thicken. |