It's St Paddy's Day so.....

[Habana Mike]

Had a wee party this weekend.

Of course, menu had to include some corned beef and cabbage. Along with some beer.....

So, this is how I've been doing it for the better part of 2 decades. Probably a little late for you this year but tag it for next:

Brew up a 5 gallon batch of Dry Stout and another of Irish Red Ale in late January or early February (or buy a few cases of each if brewing's not your thing).

Ferment. Keg up and cask condition. Refrigerate after a couple of weeks.

Day of the green, start a boil with carrots, onions, celery, spices and herbs around 10AM. Toss in a pound of Munton's dark dry malt extract, some vinegar, cup of Irish whiskey and a couple bottles of stout. Lots of peppercorns and bay leaves. Makes a nice corned beef (CB) liquor.

Put the kegs on ice.

Add 4-5 slabs of 6-7# corned beef and the juices, bring to a low slow boil.

Pull a draught. Light a cigar.

Keep the CB going for ~6-7 hours.

Pull another draught.

Pull another draught.

Another cigar?

You'll know when it's done when the fats scrape easily from the meat. Pull them out and throw them in a cooler. Top up with CB liquor to keep them hot and wet.

Throw 15-20 pounds of quartered red potatoes in the remaining CB liquor.

Whip up 8 Tbs dry Coleman's mustard and 4 Tbs sugar with 2 eggs, add a cup of CB liquor and a cup of white vinegar, stir and cook on low until set.

Shower up and put on something green.

Pull one more draught.

After the potatoes are getting soft, remove from the pot and put them covered in the oven around 180 degrees.

Cut 6-7 heads of cabbage into eights and toss in the pot.

Pull the cabbage while still a bit firm and toss covered in the oven with the potatoes. Make sure the potatoes and cabbage are covered with CB liquor. Hot and wet, that's how we like it, eh?

Light a cigar and pour another beer.

Start letting friends in and show them to the kegs. Couple boxes of cigars laid out on the deck, full bar and couple cases of wine in the kitchen.

Expect a few folks to bring apps, more wines, cigars, and bottles of Jamesons - record was 7 of those last year!

Once everyone is good and settled in, pull a chunk of CB from the cooler, slice thin across the grain, put on the table along with some potatoes, cabbage and the mustard sauce. Stand back and expect to reload frequently.

Pour a wee dram of Jamesons (or Bushmills, my preference), have a bite, light another cigar, have another dram and party on!

We went to about 3AM this past Saturday with around 60 happy, well-fed Irishmen (and women) for the day!

I've been told this is some of the best, if not best corned beef many people have ever had - beats the typical rubber-bandy stuff you usually see and the malt's the key. That and the long, slow cook.

Sláinte and Éirinn go Brách!

[Hafner32]

Sounds Fantastic!

[shiva13]

My god Mike. I'm in Dublin, no one i know puts on a corned beef and cabbage show like that. Sounds fantastic. Fair play to you! Hope you had a good Paddy's day.

[Pedro2486]

That's pretty much how my grandma showed us how to cook corned beef as well. Beautiful