SUNDAY

HAPPY ST. PATRICK’S DAY ~ From our Clan to Yours…

Corned Beef & Vegetables  |  Spicy Horseradish Cream   |  Malty Guinness Mustard  |  Potato Dominoes  |  White-Wine Spiked Peas  |  Chocolate Guinness Goodness

Corned Beef is one of Michael’s favorite dinners.  I am not sure which version he enjoys more, the original melt-in-your-mouth meat & potatoes dinner or the hot sandwiches on rye the following day.  We only have this dinner once a year…on St. Patrick’s Day {just like our Roast Turkey Dinner with all the trimmings, which is enjoyed, once a year, on Thanksgiving Day} making it even more special.  I have adapted, over the last few years, the original Corned Beef & Vegetables recipe by Bruce Aidells {which first appeared in the March 2008 issue of Bon Appetit} to my slow-cooker version which appears below.  I have never tried brining my own brisket, as Bruce Aidell’s instructs you to do, for no other reason than I just don’t seem to get my act together four days in advance of the actual meal {which is how long the brisket must sit in the brine}.  I simply buy the corned beef from the butcher, using the accompanying spice packets which I supplement with the chile de árbol called for in the original recipe.  I also add some golden brown sugar & cook everything in a slow-cooker {or two} on low for about 10 hours. The resulting meat is so very tender & packed with rich flavor.  I had planned on trying a new potato dish this evening….Potato Dominoes…from Food52 but Michael & I went on an extra-long hike this afternoon {it was sunny and 75°F and we were hiking in the bluffs above the Pacific, North of Rodeo Beach…girls were home after a morning at the barn with the horses & Max was home after a morning of golf with Michael} and we returned a bit late to start that lovely potato side dish.  Instead, we enjoyed the boiled root vegetables {potatoes, turnips & carrots) from the slow-cooker, along with the White-Wine Spiked Peas {recipe follows}.  This dinner is a good one for enjoying on a Sunday afternoon…a bit of prep in the morning and the meat & vegetables cook all day, creating a wonderful aroma in the house which greets you when you return home.  The Spicy Horseradish Cream & Malty Guinness Mustard come together in about 15-20 minutes {no cooking required} and sit in the refrigerator until dinnertime.  The dessert is also make ahead & super easy!  The peas cook in under 10 minutes.  So let’s begin…

Corned Beef & Vegetables  {adapted from Bruce Aidells via Bon Appetit, March 2008}

• 3 medium turnips or rutabagas, peeled & quartered
• 4 unpeeled, medium, white-skinned potatoes, quartered
• 6 medium carrots, peeled
• 4 large onions, peeled & halved through the root end
• 2 medium parsnips, peeled and cut into 2-inch lengths
• 1 {2-pounds} head of green cabbage, quartered
• 2 {4 pounds, each} prepared Corned Beef Brisket with seasoning packets
• 2 {14.9-ounces} cans Guinness Stout {or other stout or porter}
• 2 dried chiles de árbol, broken in half
• 4 teaspoons light brown sugar, divided
• Cheesecloth
• Water or Chicken Stock, Dark

[NOTE:  to ensure enough corned beef for tomorrow evening’s sandwiches, I prepared two briskets {totaling 8 pounds} in two separate slow-cookers, dividing the ingredients among the two pots.]

1. In the bottom of two slow-cookers, place the turnips, potatoes, carrots, onions and parsnips.  Lay a corned beef brisket on top of the root vegetables in each pot.
2. In two separate sections of cheesecloth, place the contents of each seasoning packet along with a chile de árbol, broken in half, onto each piece of cheesecloth & then tie into a bundle with kitchen string.  Add seasoning bundles to slow-cookers and sprinkle the contents of each slow-cooker with 2 tablespoons of brown sugar.
3. Pour 1 can of Guinness Stout into each of the slow-cookers and add enough chicken stock to cover brisket by 1-inch.  Cover and cook on low 8-9 hours.  Add 2 cabbage quarters to each slow-cooker and turn cooking temperature up to high.  Continue cooking for 1 more hour.
4. Remove brisket from slow-cookers and slice against the grain.  Serve with boiled vegetables, Spicy Horseradish Cream, Malty Guinness Mustard & White-Wine Spiked Peas.

Now for the Spicy Horseradish Cream {adapted from Bon Appetit, March 2008}…

• 1 cup organic sour cream
• 6 tablespoons prepared white horseradish, my favorite is Bubbie’s {available at Whole Foods}
• 1½ tablespoons finely chopped dill pickle {again, my favorite is Bubbie’s}
• 1½ tablespoons finely chopped fresh chives

Whisk all ingredients together in a bowl to blend.  Cover & refrigerate at least 2 hours…

Followed by the  Malty Guinness Mustard {adapted from Bon Appetit, March 2008}…

• ¾ cup coarse-grained Dijon mustard
  
• 3 tablespoons creamy Dijon mustard
• 3 tablespoons Guinness stout
• 1½ tablespoons minced shallot
• 1½ teaspoons golden brown sugar

Whisk all ingredients together in a bowl to blend.  Cover and refrigerate at least 2 hours…

And the White Wine-Spiked Peas {adapted from Bon Appetit.com}

• thinly-sliced scallion whites {from 2 large bunches}
• 4 tablespoons organic butter, divided
• 1 package frozen peas
• 2 tablespoons dry white wine

1. Heat a heavy sauce pan over medium heat and melt 2 tablespoons of butter.  Sauté the scallion whites & then stir in the frozen peas & then deglaze with white wine, using just enough so that the peas are steamed through.
2. Remove pan from heat and stir in remaining butter & season, generously, with freshly ground black pepper.

The finished dinner plate…

And after that, the  Chocolate Guinness Goodness {adapted from Epicurious.com}…

• 8 large egg yolks
• 1 cup sugar
• 1 {14.9 ounces} can of Guinness Draught
• 3¼ cups organic whipping cream {I prefer Strauss}
• 6 ounces high-quality bittersweet {70-72% cacao} chocolate {I used Scharffen Berger tonight}

1. Pop open the can of Guinness and slowly pour into a 4-cup measuring bowl.  Pour half of the Guinness into a heavy saucepan.  Add 2¼ cups cream and whisk to combine.  Set over medium heat and cook, whisking occasionally, until bubbles just begin to form around the edge of the pan.  Remove from heat, add chocolate, and whisk until smooth.
2. Ina glass bowl, whisk together egg yolks & sugar.  Slowly pour hot chocolate mixture into eggs, whisking constantly to prevent curdling.  Return combined mixture to saucepan and set over medium-low heat.  Cook, whisking constantly, until mixture thickens and can coat the back of a spoon, about 15 minutes.
3. Pour ½ of the hot mixture {CAUTION when blending hot liquids} into a blender, cover {topping the cover with a dishtowel} and blend on high for 1 minute.  Divide pudding into cups.  Repeat procedure with remaining chocolate mixture, dividing among remaining cups.  Cover each cup & refrigerate until set.

At this point I substituted the Guinness-spiked whipped cream with our Favorite Whipped Cream…

• 3 cups organic whipping cream
• 2 tablespoons powdered sugar
• 1 tablespoon vanilla extract paste

Place all ingredients into a bowl and, with an electric mixer, beat on medium speed until light, fluffy peaks form {about 4 minutes}.  Top each pudding cup with the fresh Whipped Cream & serve.

Tonight’s Irish boiled-meat dinner was spectacular…just what we wait for all year.  Can’t wait for tomorrow night’s sandwiches!  And the Guinness Stout puddings, well…THEY WERE AMAZING!  You need to give these little pudding cups a try {BTW…I am happy that I used our non-spiked version of whipped cream}.  I must admit…those Potato Dominoes are haunting me.  They will have to make it onto the dinner menu next week…

Before I leave, I want to share this photo I came across today at too-Fabulicious…seems appropriate for St. Patrick’s Day!

Wishing you all a year of Good Luck!