Chef Paddy’s High Holiday Guinness Corned Beef
Ingredients
2 (3-pound) corned beef briskets flat and point cut. (skip the spice packets)
2 cans Guinness beer
4 cups chicken stock (or enough to cover the briskets by 1 inch)
¼ cup whole peppercorns
1 head garlic, cloves separated and peeled
2 large bay leaves
1 large yellow onion, quartered
1 tsp mustard seeds
1 tsp coriander seeds
1tsp juniper berries
1 tsp whole cloves
1 tsp dried thyme
½ tsp crushed red pepper flakes (optional for a little heat)
Instructions
Prepare the Briskets: Rinse Briskets, Pat dry, now slather on the mustard binder and season liberally with salt and pepper or use what Chef Paddy uses and its Meat Church Blanco. Heat Large Dutch Oven on medium high and a add a tablespoon of olive oil. Once the oil is shimmering, sear the corned beef briskets. Remove once browned on all sides.
Add the Liquid: Pour in both cans of Guinness, deglaze the brown bits on bottom on pan with a wooden spoon. Add corned beef back to pot.
Season the Broth: Add peppercorns, garlic cloves, bay leaves, onion, mustard seeds, coriander seeds, juniper berries cloves, thyme, and red pepper flakes (if using) to the pot. Cover and bring to a boil.
Slow Simmer: Reduce heat to medium-low and let it simmer. Heat oven to 250-275. Once oven is heated, place Dutch oven in the middle rack and let it cook for 4-6 hours. Checking occasionally for tenderness. I take mine up to about 197-200.
Rest & Slice: Carefully transfer the briskets to a cutting board and let them rest for about minimum 30 minutes.
Roasted Cabbage Steaks with Mustard, Bacon Cream Sauce
Ingredients
1 head green cabbage (2 to 2½ pounds)
3 tablespoons vegetable oil, divided
1 teaspoon kosher salt, divided
¼ teaspoon black pepper
3 slices bacon, chopped
2 tablespoons cider vinegar
3 tablespoons heavy cream
1 tablespoon Dijon mustard
3 tablespoons chopped fresh parsley
Instructions
Preheat the oven: Adjust the oven rack to the middle position and preheat to 500°F.
Prepare the cabbage: Quarter the cabbage through the core, then cut each quarter into two wedges, keeping the core intact. Arrange the wedges, one flat side down, on a rimmed baking sheet. Brush olive oil onto the exposed cut sides and sprinkle with black pepper and salt. Or Meat Church Blanco Flip the wedges so the oiled sides are in contact with the baking sheet. Brush the second cut sides with the remaining olive oil and season with the remaining salt and black pepper or Meat Church Blanco. Cover the sheet tightly with aluminum foil and roast for 20 minutes.
Make the mustard-bacon sauce: While the cabbage roasts, cook the bacon in a skillet over medium heat, stirring frequently, until crisp and the fat is rendered, about 5 minutes. Transfer the bacon to a paper towel-lined plate to drain. Discard the bacon fat or reserve it for another use. Add the cider vinegar to the hot skillet, stirring with a wooden spoon to deglaze and scrape up any browned bits. Whisk in the heavy cream and Dijon mustard until smooth.
Finish roasting the cabbage: Carefully remove the foil (watch for escaping steam) and continue roasting until the cabbage wedges begin to brown on the underside, about 5 to 10 minutes. Using tongs and a thin metal spatula, flip each wedge. Roast for another 5 to 10 minutes, until the edges are deeply browned, and some leaves are crisp.
Assemble and serve: Drizzle half of the mustard sauce over a serving platter. Arrange the roasted cabbage wedges on top, then drizzle with the remaining sauce. Sprinkle with chopped parsley and crispy bacon. Serve immediately.
Butter-Braised Red Potatoes with Thyme and Lemon
Ingredients
1½ pounds small red potatoes (about 1½ inches in diameter), unpeeled and halved
2 cups chicken stock
3 tablespoons unsalted butter
3 garlic cloves, peeled
3 sprigs fresh thyme
¾ teaspoon salt
1 teaspoon lemon juice
¼ teaspoon black pepper
2 tablespoons minced fresh chives
Instructions
Simmer the potatoes: Arrange the potatoes in a single layer, cut side down, in a nonstick skillet. Add the chicken stock, butter, garlic, thyme, and salt. Bring to a simmer over medium-high heat. Reduce heat to medium, cover, and cook until the potatoes are just tender, about 15 minutes.
Prepare the garlic paste: Remove the lid and use a slotted spoon to transfer the garlic to a cutting board. Discard the thyme. Increase heat to medium-high and vigorously simmer, swirling the pan occasionally, until the chicken stock evaporates and the butter begins to sizzle, 15 to 20 minutes. Once the garlic is cool enough to handle, mince it into a paste. Transfer the paste to a small bowl and stir in the lemon juice and black pepper.
Crisp and finish: Continue cooking the potatoes, swirling the pan frequently, until the butter browns and the cut sides of the potatoes develop golden-brown spots, about 4 to 6 minutes. Remove from heat, add the garlic mixture and chives, and toss to coat thoroughly. Serve immediately.
Oven-Roasted Honey-Brown Sugar Glazed Whole Carrots
1 pound medium carrots (about 6), peeled, trimmed, and kept whole
½ teaspoon table salt
2 tablespoons olive oil
2 tablespoons honey
1 tablespoon brown sugar
½ teaspoon minced fresh thyme leaves
½ teaspoon grated lemon zest
2 teaspoons lemon juice
1 tablespoon unsalted butter, melted
2 tablespoons chopped fresh parsley
Ground black pepper
Instructions
Preheat the oven: Set oven to 400°F. Line a baking sheet with parchment paper or foil for easy cleanup.
Prepare the glaze: In a small bowl, whisk together the olive oil, honey, brown sugar, salt, thyme, and black pepper.
Coat the carrots: Arrange the trimmed whole carrots in a single layer on the prepared baking sheet. Drizzle with the honey-brown sugar mixture, tossing to coat evenly.
Roast the carrots: Roast for 20–25 minutes, flipping halfway through, until the carrots are tender and caramelized.
Finish and serve: Remove the carrots from the oven and immediately drizzle with the melted butter, lemon zest, and lemon juice. Sprinkle with fresh parsley and toss gently. Serve warm.