Luck of the Irish

Corned Beef with Cabbage & Bacon
by Chef Christina Schneider, Culhane’s Irish Pub
Corned Beef
1 brisket (approx. 5-8 pounds)
1 carrot, peeled, large dice
1 yellow onion, peeled, large dice
1 stalk of celery, large dice
1 tsp. ground clove
1 tsp. dried thyme
1 tsp. dried rosemary
1 tsp. Coleman dry mustard
1 bay leaf
1 tsp. oregano
1 qt. Guinness
1. Place the corned beef brisket in a large roasting pan. Add the remainder of the ingredients.
2. Fill the pan with enough water to cover the brisket. Cover with foil and marinate for at least six hours in the refrigerator.
3. Bake at 350 degrees for approximately 2 hours, depending upon the weight of your roast. (Check the internal temperature of the roast to ensure that it reaches 160°.)
4. Remove brisket from liquid and allow to rest for at least 15 minutes. This will allow the surface juices of the briskets to be reabsorbed and keeps the meat from drying out after slicing. Slice and serve alongside cabbage.
Cabbage & Bacon
1 head green cabbage, chopped in thin strips
2 T. vegetable oil
1/4 c. chopped bacon
2 T. apple cider vinegar
1 bay leaf
1 c. water
1 T. sugar
1/2 c. Guinness
1 tsp. whole-grain mustard
salt and pepper to taste
1. In a medium-sized sauce pan, render the chopped bacon. Add cabbage and stir.
2. Add all other ingredients, stir and cover. Cook for approximately 20 minutes, stirring occasionally, until cabbage is tender.
serves 5-7