Corned Beef and Cabbage
Ingredients:
3 Tablespoons of Spicy Spuds Tangy Garlic Onion
5 Tablespoons of Olive Oil
1 cup of milk
1 teaspoon of sea salt
½ teaspoon of carraway seed
3 pounds of corned beef with liquid
1 large head of green cabbage
2 bottles of Guiness Stout
5 Tablespoons of unsalted butter
2 pounds of carrots
¼ teaspoon of black pepper
2 Tablespoons of Spicy Spuds Smoky BBQ
5 pounds of Yukon gold potatoes
2 Tablespoons of Chipotle Spice
Place meat including liquid from roast, 2 Guinness Stout beers and enough water to cover the roast in a large pot. Cover and cook over medium heat until fork tender for about 3 1/2 to 4 hours. Add water if necessary. Let sit for 15 minutes after meat is cooked. Slice meat into pieces to serve 10.
While the meat is cooking wash the potatoes and place them in a large pot with enough water to cover them. Place a lid on potatoes and bring to a boil. Reduce heat and cook potatoes until fork tender, about 30 minutes. Drain potatoes. The peels can be left on or peeled off. Add 4 tablespoons of butter, 3 tablespoons of Spicy Spuds Tangy Garlic Onion, ¾ teaspoon of sea salt, and the milk. Mash until combined and fluffy.
Wash the carrots. Peel the carrots and cut in half lengthwise. On a baking sheet place the carrots, 2 tablespoons of olive oil, 1/8 teaspoon of sea salt, 2 tablespoon of Spicy Spuds Chipotle Spice, 1/4 teaspoon of black pepper. Coat evenly and place in 400F oven for 30 minutes. Half way through the roasting process turn carrots on the other side.
Wash cabbage. Peel off outer layer of cabbage leaves. Cut cabbage head in half. Cut out the core. Cut cabbage into large chunks. Place in a large frying pan. Add 1 tablespoon of unsalted butter, 3 tablespoons of olive oil, 2 tablespoons of Spicy Spuds Smoky BBQ, 1/8 teaspoon of sea salt, ¼ teaspoon of carraway seed, and 1/8 teaspoon of black pepper. Sauté cabbage over medium heat for approximately 25 minutes or until tender and cabbage starts to turn golden brown on the edges. Makes 10 servings. Enjoy!
