Corned Beef and Irish Colcannon Potatoes for St. Patrick's Day!

Happy St. Patrick's Day from World Cuisine Today Magazine! Have you ever wished to make your own Corned Beef Brisket for St. Patrick's Day or Sunday Dinner? The procedure is easier than you may think. Serve with Colcannon Mashed Potatoes prepared from scratch with a bit of juicy Green Cabbage. You will not be disappointed, and your guests will come for seconds or maybe thirds!

Recipe For Corned Beef

Ingredients

One six to eight pound Brisket, or Eye of Round Beef Roa

1 1/2 cups Kosher salt

Two cups white wine such as Pinot Grigio or Reisling

Two Tablespoons Pickling Spice ground fine

Two Tablespoons Sweet Paprika

Four Tablespoons Brown Sugar

Six cloves fresh Garlic minced

Two stalks Celery minced with leaves

One tablespoon ground Black Pepper

Two teaspoons Allspice

Two teaspoons fresh Thyme

One tablespoon minced Sage

Four additional fresh Bay Leaves minced

Two White Onions minced

Procedure

1) You will need a large metal or glass rectangular dish with sides or non reactive metal bowl to brine your meat.

2) Wash and pat dry your Brisket and place it fat side up in your pan. Cut large crosses into the fat of the brisket to receive the brine.

3) Mix together the Spices, two Tablespoons of the Sugar, and the Herbs with the Salt.

Sprinkle them over the Brisket on both sides. Mince four of the Garlic cloves and add to both sides, placing in the slits if desired. Add also one minced Onion, and one Celery stalk chopped fine with the leaves minced.

4) Cover your non reactive pan or bowl with a lid, saran wrap or foil. Try to brine for from between 7 and 14 days. At minimum, overnight.

5) Mix two Tablesoons of Sugar with two cups of Pinot Grigio or Reisling. On a stove top, use the same ingredients but simmer for three to five hours, filling the pot about halfway with water. If using a slow cooker simmer on low for eight hours.

Colcannon Recipe

IngredientsW

Two and a half pounds Yukon Gold or Idaho Potatoes cubed washed and pealed

Four slices of Bacon fried drippings reserved

(May substitute with an additional 1/4 cup melted Butter)

One half a head of Green Cabbage washed scrubbed and chopped fine

1/2 cup Half and Half

1/2 cup unsalted Butter

Two teaspoons ground Black Pepper

One teaspoon Salt

One large White Onion minced

Procedure

1) Cover the cubed Potatoes with water and bring to a boil reduce slightly and cover with a the edge open for steam for fifteen to twenty minutes until soft.

2) Fry the Bacon slices until slightly brown and crispy on both sides. Save the drippings.

Saute the minced Onion, Celery and Cabbage in the drippings, seasoning with the Salt, Pepper and Paprika. Crumble and add back in the Bacon.

3) Mash the Potatoes with the Half and Half with a mixer or by hand with a 1/4 cup of the Butter melted.

4) Gently fold in the vegetables with drippings. Mix well.

5) Place in a large serving bowl, make a well in the center and pour the remaining 1/4 cup melted butter.

Slice the meat on to a platter. Blend the vegetables to add texture to the sauce if desired.

Drizzle the sauce over the sliced meat. Serve with the hot Colcannon and Irish style Brown Bread, Soda Bread or Hot Cross Buns.

World Cuisine Today Magazine

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