Corned Beef: Follow package directions and in addition to the spices that come with the package, add:
2 dried bay leaves
1 Tablespoon light brown sugar
1 Tablespoon whole pepper corns
½ Tablespoon mustard seeds
½ Tablespoon coriander seed
½ Tablespoon Whole cloves
Cover brisket with ½ Apple Cider Vinegar and ½ water and cook at 350F for the first two hours and then reduce to 325F and continue cooking until you have cooked your brisket/briskets one hour per pound.
3/4 cup mayonnaise
3/4 cup sour cream
1/4 cup jarred grated horseradish
1 teaspoon coarse ground mustard
Pinch of garlic salt (to taste)
Pinch of freshly ground black pepper (to taste)
In a small bowl, mix together the first 4 ingredients and then season with garlic salt and pepper to taste. Refrigerate the horseradish sauce for at least 30 minutes before serving. This is fabulous sauce for the Corned Beef !!!!!
One to Two heads of cabbage – I used 1 ½ to feed my brood
3 Tablespoons Butter
Two to Three Tablespoons of Raspberry Walnut Vinaigrette
¼ cup of cooked liquid from the Corned Beef Brisket
Cut your cabbage head in half and then quarters, removing the core part. Set the quarters aside and prep your pan. Drop your butter in a warm pan and when it is melted add the Vinaigrette (I use Ken's brand Raspberry Walnut Vinaigrette). Add the quarters of cabbage and pour the Brisket liquid over the cooking quarters. Using a wooden spoon or fork in each hand, gently toss the cabbage, butter, Raspberry Walnut Vinaigrette, and cooking liquid as it sautées in the pan. When well tossed and warm, transfer the pan with the lid on to the oven to finish cooking. This is primarily to free up space on the range. If you do not need the room, you can finish cooking on the burner rather than the oven. Your cabbage is done when it is just tender.
(champ is native to the North of Ireland. It's made by blending spring onions with creamy mashed potatoes)
8 Russet potatoes, peeled and cut in large cubes
½ cup milk
1 bunch green onions – or in Irish speak, spring onions thinly sliced
1/2 teaspoon salt, or to taste
½ cup or more of butter (make your mashed potatoes as creamy as you want – your diet is already blown)
1 pinch freshly ground black pepper to taste
Place potatoes into large pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 20 minutes. When potatoes are cooked, drain well and mash just until the cubes are broken – then add the milk and butter and mix with a hand mixer until smooth. Add the sliced spring onions and hand mix until evenly blended. Season with salt and freshly ground black pepper. Set out some extra butter for individuals to add to their servings. This dish is traditionally eaten with a well of butter in the middle of the serving.
Carrots with Currants:
1 large bag of nice narrow carrots
2 Tablespoons Butter
3 Tablespoons orange juice (Okay, orange juice is not native to Ireland, but it sure takes sautéed carrots over the top, so I use it anyway)
2 – 3 Tablespoons dried Currants (I think currants grow in Ireland…? )
First, peel and slice carrots to your desired size. I like them about two inches long and sliced thin. Drop your butter in a hot pan and then add the carrots. Toss them a bit and then add the currants and pour the orange juice over the cooking carrots and currants. Continue tossing as the orange juice reduces. The carrots are finished cooking when they are tender.
Sautéed Green Beans
The volume doesn’t much matter. We used two medium size bags of fresh skinny green beans. Just trim both ends, and Sautée in butter (1 Tablespoon) until tender. Season with garlic salt and fresh grated Pepper.