Fifteens
Recipe
Crushed potato colcannon with bacon & poached eggs
Recipe
Fruit & spice soda bread
Recipe
Loin of bacon with colcannon butter sauce
Recipe
Slow-Cooked Corned Beef
Recipe
Smoked haddock & colcannon
Recipe
Irish Spiced Beef
Recipe
Guinness & honey glazed pork loin
Recipe
Rutabaga Pie
Recipe
Colcannon
Recipe
Traditional Irish Leek and Potato Soup
Recipe
Lamb Stew
Recipe
Black velvet baby cakes
Recipe
Celeriac & potato mash
Recipe
Easy Potato Rolls
Recipe
Boiled bacon with cabbage & carrots
Recipe
Black velvet
Recipe
Orange scented whiskey ‘soufflé’ pie
Recipe
Classic Irish stew
Recipe
Parsnip, potato & St Gall cheese gratin
Recipe
Slow-cooked Irish stew
Recipe
Irish soda bread
Recipe
Corned Beef & Cabbage
Yield:
Serves 6-8
Ingredients:
3 pounds corned beef
1 onion, chopped
1 1/2 cups water
1 14-oz. can chicken broth
4 carrots, chopped
1 head cabbage, broken apart
Preparation:
Rinse the corned beef and cut off excess fat.
Place the onion on the bottom of the slow cooker.
Place the corned beef on top of the onion.
Add water, chicken broth, carrots and cabbage.
Cook on low heat for 8 to 10 hours, or until meat is cooked and vegetables are tender.
Reuban Sandwich
Yield: 4 sandwiches
Prep Time: 5 minutes
Cook Time: 6 minutes
Total Time: 11 minutes
Ingredients
8 slices rye bread
4 tablespoons unsalted butter, softened
Russian dressing (recipe follows)
1 pound sliced (or shredded) corned beef
1/2 pound (approximately 1 cup) sauerkraut, drained
8 slices Swiss cheese
Russian dressing:
1/2 cup mayo
3 tablespoons ketchup
1 tablespoon grated or finely chopped shallot
1 tablespoon horseradish
1 teaspoon Worcestershire sauce
1 to 2 teaspoons hot sauce
1/2 teaspoon sweet paprika
Salt and pepper to taste
Make the Russian dressing:
Stir all the ingredients in a medium size bowl. Reserve.
Assemble and grill the sandwiches:
Butter one side of each slice of bread. On the other (unbuttered) side, generously spread Russian dressing.
On half of bread slices, add corned beef and top with sauerkraut and cheese slices (2 per sandwich). Add more sauce, if desired. Top each sandwich with remaining bread slice, dressing side down.
Preheat a large skillet or panini press, over medium-high heat. Place sandwiches in pan, working in batches if needed, and grill each sandwich for approximately 3 minutes per side or until the bread is golden brown and the cheese is fully melted.
Cut each sandwich in half (for that classic deli look) and serve immediately!