I know, I know. This is not very Italian. Well, believe it or not... I don't always eat or cook Italian food. SHOCKING. Yep.
In fact, I love St. Patty's Day. I love having people over and celebrating with the traditional corned beef and cabbage dinner. It has taken me six years to perfect this dinner. I know this is peasant comfort food, but, I wanted to elevate it in a simple tasty way. This is the perfect way to impress your friends, your family or that special person in your life who is taking their time to commit. OR what if you are a strong independent person and you want to make it for yourself? You GO friend!
I did not take any pictures for this blog post because my little fat butt was so excited to eat it. Seriously. Not gonna lie. I will be better next time!
To watch this week's video:
Let me know if you make this meal and how you all enjoyed it. Thank you so much for all of the love and support. I just adore you.
Corned Beef with Dijon Glaze
Corned Beef Roast ( In the video I had a 3lb roast)
1 cup of hard cider or light beer
Instant Pot- Place corned beef in IP and pour cider/beer over. If your roast came with a spice packet add that packet in. If your corned beef was already in a spiced brine, just put it in the pot.
Cook on high pressure for 2 hours. If your roast is bigger, add 40 min for each additional pound.
After your roast is cooked let it sit for 15min then pressure release. This takes away the scary release of steam.
Crock Pot- Place corned beef in crock pot with cider/beer. Add in spice packet and increase cider/beer to 2 cups. Cook on high for 4-6 hours depending on size of your roast.
3/4 cup of Dijon Mustard
1 tablespoon of Worcestershire
1 tablespoon Peperoncini Vinegar
1 tablespoon Pickle Vinegar
2 tablespoons of Honey
Preheat your oven to 375 degrees. Add all five ingredients in a bowl and completely cover your cooked corned beef roast in a baking dish. I like using a 9x13 pan.
Bake for 35 minutes until glaze is caramelized. It is perfectly okay if your roast doesn’t release juices in the pan, the glaze has helped keep it all trapped inside! Let your roast rest for ten minutes before serving.
Pan Fried Cabbage with Candied Bacon
1/2 lb thick cut bacon diced
1 medium cabbage
1 large white onion diced
1/2 tablespoon of neutral cooking oil
1 teaspoon of garlic powder
1/2 teaspoon of smoked paprika
1 tablespoon of maple syrup
1/2 cup of whisky
Large pinch of salt to taste
Cracked fresh ground pepper
In a large skillet (that has a lid!) on medium heat cook oil, diced bacon and onion. This will take about 15 minutes. You want to render the bacon and let the onions caramelize. There will be fond in the pan ( browned bits) That’s good!
When the bacon starts to crisp up add in maple syrup, garlic powder, smoked paprika and cook for four minutes till the bacon ad onions look really caramelized and they look candied. Turn heat down to low and slowly add in whisky. Scrape the bottom of the pan with a wooden spoon or spatula getting all of that fond off the bottom of the pan.
Add in cabbage, salt and pepper. and cover with a lid. Cook for ten minutes . Uncover and turn heat up to medium high to finish cooking the cabbage and let the cabbage start to caramelize. When the cabbage is tender and the edges are browned, it is done and perfect!
Enjoy the best cabbage of your life!
Browned Butter Mashed Potatoes
5lbs of Yukon Gold potatoes
1 stick of butter
Peel your potatoes and cut into 1 inch chunks. Put in a pot with cold water till potatoes are submerged and water is one inch above. Salt the potatoes and water well. Bring to a boil and boil till fork tender. About 20 min.
Meanwhile brown your entire stick of butter. On low heat in a small sauce pan heat your butter. It will melt, then start to foam. Swirl/stir/stimulate the butter constantly as it is foaming till browned bits start forming on the bottom of pan and your butter starts to smell fragrant and nutty. Once it is just past golden brown, remove from heat immediately.
Drain potatoes and return to pot. Mash with a potato masher or use a hand mixer till potatoes are airy. I like to leave some small pea size pieces for texture. Add in all the butter and salt to taste. Mix well.
If your potatoes are to creamy or you use a different potato like russet, add in 1/4 cup of half and half or cream to get a silky smooth texture.