Live Cooking Demonstration – Episode 2 (March 15, 2017)
Join me cooking an Irish feast to celebrate St. Patrick’s Day and my wife’s birthday! This meal features two of the most iconic Irish dishes, Corned Beef and Cabbage and Bangers and Mash. Add in some pan roasted carrots and you have the Irish colors (Green, White, and Orange) as well as a tasty meal. The corned beef takes about 1 hour per pound so it won’t be able to be done live under an hour, but if you have a crock pot you can start this on your lunch break on low and it will be ready in time for dinner.
See the list of ingredients of each dish below. Please share and join me on Wednesday!
Corned Beef and Cabbage
This must be prepared ahead of time since it is slow-cooked in a crockpot.
- 3-4 lb Corned Beef Brisket
- Pickling spices
- 1/2 head Savoy cabbage
- 1 large onion
- 3 garlic cloves
- whole grain mustard
- 1 can Guinness
- 1 lb potatoes, cubed or whole is small.
- 1 bag baby carrots or bite-sized if whole, pealed carrots
Cut onion into bite-sized pieces and dice the garlic.
If you’re not making mashed potatoes and the pan-seared carrots below, then add them to the crock pot now.
Add water to cover the vegetables.
Add the corned beef and Guinness. Cover with spice packet.
Cook on low for 2 hours per pound.
Half hour before finished, remove beef and cover with foil. Add in the cabbage and turn to high.
Slice the beef against the grain and serve with vegetables. Enjoy!
Bangers and Mash
- 1-2 local sausages per person
- Sweet, hot, and whole grain mustard
If you’re in Ithaca, go to the Piggery as they usually have several varieties, all made locally from free-range pigs.
Guinness Onion Gravy
- 1 Tbsp of salted butter
- 1 onion, sliced
- 1 cup of Guinness beer
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 2 Tbsps of flour
Colcannon (Mashed potatoes with kale)
- 2 lbs russet potatoes
- Salt and pepper
- 5-6 Tbsp salted butter
- 3 cups of chopped kale (one large bunch)
- 3 green onions
- 1 cup milk
- 30 baby carrots (long stem)
- 2 tbs olive oil
- Salt and pepper
- 2 tbs salted butter
- 2 sprigs rosemary