3-4 pounds brined corned beef brisket and accompanying spice packet (available at local grocers)
1 bottle Harp Lager
1 large yellow onion, peeled and roughly chopped
2 cinnamon sticks
8 whole garlic cloves
2 heads savoy cabbage
4 Idaho potatoes, peeled and quartered
3 cups whole milk
8 ounces unsalted butter
4 tablespoons flour
1 bunch curly parsley, stemmed and chopped medium-fine
Cracked pepper to taste
Kosher salt to taste
- Rinse brisket thoroughly under cold water.
- In large pot, combine brisket, lager, cinnamon sticks, garlic cloves and onion.
- Fill pot with cold water to cover beef completely.
- Bring to boil and then reduce heat to simmer.
- Simmer brisket 2-3 hours or until fork can easily pierce meat. Add water as needed to keep brisket covered.
- Remove from stock and let brisket rest at least 10 minutes before slicing.
- Bring potatoes to boil in large pot of well-salted water.
- Cook until tender when pierced with a fork.
- Drain potatoes well and let dry for 3-4 minutes.
- Return to pot, adding 1 cup milk and 6 ounces butter.
- Mash well and season to taste with salt and pepper.
- Cut cabbage head in half and remove core.
- Cut all cabbage into 3/8-inch strips.
- Bring large pot of salted water to boil (for extra flavor, use reserved stock from boiling brisket).
- Add cabbage to liquid and cook 6-8 minutes, or until cabbage is tender but maintains slight crunch.
- Drain thoroughly.
- Melt 2 ounces butter in sauce pan.
- Add flour and whisk together to form roux.
- Cook over low heat 5 minutes. Do not let brown.
- Slowly whisk in 2 cups milk, avoiding any lumps.
- Bring to slow boil, whisking constantly.
- Let simmer 5 minutes, or until sauce begins to thicken.
- Add chopped parsley and season with salt and pepper to taste.
- Transfer mashed potatoes to large bowl and dot with more butter and chopped parsley.
- Transfer cabbage to large bowl and dust with pepper.
- Slice cooked brisket against grain and shingle stack on platter.
- Ladle parsley sauce over brisket.
- Pair with glass of Guinness and enjoy!
Rí Rá Irish Pub and Restaurant
|208 N. Tryon St.
Charlotte, NC 28202
This article ran in the March 2017 issue of Charlotte Happenings.