Corned Beef with Demigalce Stout Sauce
Sweet Potato and Red Cabbage Colcannon

I can almost taste this picture. Even over a month later the aroma, texture and flavor memories of this St.Patrick’s Day Feast lounge lazily in my mind. I started the corned beef in the traditional manner by slowly simmering it in water (and the spice packet that comes with it), until tender. I let it cool a bit then trimmed it of extra fat. Meanwhile I made the sauce and Colcannon. To serve warm the meat gently and slice.

Demiglace Stout Sauce
1 tablespoon olive oil
1 large shallot, finely diced
2 cloves garlic, pasted
½ cup stout
¾ cup veal, beef or chicken stock
Salt and pepper to taste
4 tablespoons butter

Method: Cook the shallot with the olive oil over low heat until the shallot has sweated, (gotten soft). Add the garlic and stout. Cook until reduced by half. Add the veal stock and reduce by half. Strain if desired. Season a bit with salt and pepper. Heat the sauce just before you are ready to serve, remove from the heat and whisk in the butter.

Sweet Potato and Red Cabbage Colcannon
1 pound sweet potatoes, peeled and cut into chunks
Water to cover
½ teaspoon salt
2 tablespoons butter
1 cup shredded red cabbage
4 tablespoons butter
½ cup heavy cream
Salt and pepper to taste

Method: Boil the sweet potatoes until tender. Drain and mash with the 4 tablespoons of butter and cream. Season with salt and pepper. Meanwhile, cook the cabbage with the 2 tablespoons of butter until sweated. Fold into the mashed sweet potatoes. Adjust the seasonings.

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