Corned beef is quite simple to cook and prepare. And a must at any St. Patricks Day celebration.

Directions

  1. Place raw corned beef in stock pot or crock pot cover with water, add pickling spices ( generally provided with meat) add your half a bottle of your favorite beer, Save half of the beer to sample for quality purposes. Simmer covered till the meat is tender, you may have to add water periodically. This will take from 1 and a half hour for a two pound piece of meat to 3 or 4 hours for a full brisket. It is important to cook till just tender. Try not to overcook or you will have a hard time serving.
  2. Once cooked I generally will remove from cooking liquid and allow to chill overnight. I will then trim off any excessive fat and slice into ½ to ¾ inch slices across the grain and place in oven proof serving dish. The cooking liquid will also have been chilled. Remove the fat from the cooking liquid, reheat and strain over the sliced meat. Return to oven and heat thru and it is ready to serve. I like to have a good quality deli mustard on hand or Horseradish available.

Colcannon is a traditional mashed potato dish. It combines the mashed potatoes and cooked cabbage together. The cabbage is mild and adds a nice texture to the mashed potatoes. I have cut the recipe down to serve 100 guests

Ingredients

  • 31 pounds potatoes, peeled and cubed
  • 6- heads cabbage, 1” chopped
  • 6-large onion, ½” chopped
  • 6-cups milk (aprox)
  • salt and pepper to taste
  • 3 cups butter, melted

Directions

  1. Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook for 15 to 20 minutes, until tender.
  2. Cook the onions in a minimal amount of butter till lightly translucent then add the cabbage and reserved corned beef cooking liquid and water. Cook till tender. 15 to 20 minutes. This will add the needed flavor to the cabbage and onions. Putting a lid on the pan helps the vegetables cook faster. Drain the cabbage and onion mixture, reserve for soup later.
  3. Drain the cooked potatoes, mash with milk and season with salt and pepper. Fold in the cabbage and onions, then transfer the mixture to a large serving bowl. Make a well in the center, and pour in the melted butter. Serve immediately