Recipe for St. Patrick’s Day Beef and Cabbage

So you all are getting ready for St. Patrick’s Day.  We’re going to take a different turn on the traditional corned beef and cabbage.

1. You’ll need a two pound chuck roast
2. Add salt and pepper to all sides
3. Hot sear the roast on all sides to seal in the flavor and juices
4. While the meat sears, chop red cabbage (1/4 cup per person) and add to a bowl
5. Add 1/4 cup of sugar
6. Toss it, place in a pan as a bed for the meat to lay atop
7. Add sliced apples
8. Once meat is seared, put in the center of the tray atop the vegetables
9. Add carrots, celery, and new potatoes to the tray
10. Add garlic
11. Wrap in foil, place in a 300-degree oven for three hours
12. Once cooked, prepare sauce by adding the liquid from the tray (aus jus) into a pan
13. Add a little Irish Whiskey
14. Add corn starch to thicken
15. Pour the sauce onto the beef as a glaze

This is our take on a new St. Patrick’s Day tradition.  And you can have it in your house.  Enjoy.



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