In the Kitchen: Beer Baked Corned Beef and Cabbage with Champ

Joining Teresa in the Kitchen today are Frank Cullimore and Shane Carty, Manager and Chef of Anna Liffey’s Irish Pub & Restaurant ( www.annaliffeys.com ) to show her how to prepare their version of a traditional Irish dinner of Beer Baked Corned Beef and Cabbage with Champ…

 

Beer Baked Corned Beef & Cabbage with Champ…

Ingredients:

5 lb piece of Silverside of Corned Beef

Kosher Salt

Crushed Black Pepper

Caraway Seeds

Bay Leaf

Peppercorns

Coriander Seeds

Beer

Head of Cabbage

4 oz. Butter, divided

2 lbs. potatoes, peeled and cut into quarters

1 qt milk

3 Scallions, finely chopped

Directions:

Place the corned beef in a roasting pan, cover with all ingredients, pour beer over meat, turn the meat over to make sure the beer covers the entire roast.  Cover pan with tin foil, place in oven preheated to 300 degrees for 3 ½ hours.

Coarsely chop some cabbage, drop into salted boiling water with 2 oz. of butter.  Boil the peeled and quartered potatoes in salted boiling water until fork tender.  In a separate pot, add the quart of milk, 2 oz. of butter and the finely chopped scallions, bring to a low boil.

Drain the potatoes, return them to the pan and add the milk mixture; mash together for “champ”.

Slice the corned beef and serve with the boiled cabbage and “champ”.