INGREDIENTS:

(Serves 4)

• 1 Corned Beef Brisket (3-4 pounds, trimmed of excess fat)  
• 1 can Iron Horse Brewery Irish Death Beer  
• 1 yellow onion, quartered  
• 1 medium carrot, cut into 2 inch pieces  
• 2 tablespoons canola oil

Potatoes COLCANNON:

• 12 small red potatoes  
• 1 pound bacon  
• 1 quart beef broth  
• 1 bunch fresh parsley  
• 1 branch fresh rosemary  
• 1 leek  
• 2 tablespoons butter  
• 2 tablespoons heavy cream  
• 1 green cabbage

IRISH DEATH SLAW:

• 1 small red cabbage   
• 1 apple   
• ½ can Iron Horse Brewery Irish Death Beer  
• 1 tablespoon honey  
• 2 tablespoons sherry vinegar  
• 2 tablespoons grapefruit juice  
• 1 ½ cups canola oil  
• Fresh parsley & rosemary, to taste

Directions:

corned beef:

1. Remove Corned Beef from packaging, set aside the included spice packet for later. Rinse beef well and pat dry with a paper towel.  
2. Pre-heat a large (about 6 quart) cast iron Dutch oven (or something similar) over medium-high heat. Add 2 tablespoons canola oil, then sear the outside of your Corned Beef until it begins to pick up a good dark color, remove and set aside.  
3. In same Dutch oven over medium-high heat, cook carrot and onion until the vegetables start to get color.  Return your Corned Beef, plus the spice packet to the Dutch oven. Slowly pour in a can of Irish Death beer (check corned beef package instructions and add more liquid if necessary, you can add water, beef broth or more beer).  
4. Place lid on Dutch oven and place in a pre-heated 350 oven for 3 hours, checking on it every hour to make sure the cooking liquid hasn’t cooked away.  
5. After 3 hours, remove the beef from the oven and allow to rest in the covered pot for 20-30 minutes, this gives the meat a chance to rest and remain juicy and tender.

Potatoes ColCannon:

1. Wash potatoes thoroughly and place in a large pot of salted water over medium heat, bring to a simmer and cook until soft.   
2. Cut bacon into bite-sized pieces and cook in large flat bottomed saute pan over medium heat. Once bacon is fully cooked and a bit crispy, remove from pan to drain excess fat.  
3. Cut green cabbage into quarters, or leaving the core on, and place in the hot pan with the leftover bacon grease. Sear until dark golden brown on both sides, it should be pretty much fully cooked at this point. Remove cabbage from the pan, cut away the core and cut into bite-sized chunks.  
4. Trim your leek top and bottom, cut in half the long way, and then cut into half-moon shapes. Add leek to the pan and cook until tender.  
5. By this time your potatoes should be soft. Strain the cooking liquid and return the potatoes to the cooking pot.  With a potato masher, start mashing your potatoes with 2 tablespoons of butter and a splash or 2 of heavy cream. Once potatoes begin to mash, stir in the cabbage, bacon and leeks. Season with a good amount of chopped fresh parsley and rosemary, as well as salt to taste.  Continue to mix everything with a spoon to make the mixture homogeneous, something like loaded mashed potatoes.

Irish Death Slaw:

1. Cut the apple into inch pieces and remove core. Place it in a small pot over medium heat, add ½ can of Irish Death beer and 1 tablespoon of honey. Cook the apple until the liquid is reduced by half.  
2. Place the apple mixture in a blender along with 2 tablespoons sherry vinegar and 2 tablespoon grapefruit juice. Blend for 1 minute. Continue to blend and slowly add canola oil, blending constantly until dressing is emulsified. Season with salt and pepper to taste.
3. Cut the red cabbage into quarters. Remove the core from the cabbage, and slice as thin as you can. Place it in a bowl with chopped parsley and chopped rosemary, to taste.  Add dressing and toss to coat. Allow slaw to rest in refrigerator for about 15-20 minutes.

SLÁINTE! 

Spoon a healthy amount of Potatoes Colcannon on the plate, top with sliced Corned Beef, and a nice amount of the Irish Death Slaw. Crack another can of Irish Death beer and enjoy the meal with some friends.