Corned beef Cooked in Michael Collins whiskey, brown sugar and mustard with Cabbage and Oak Smoked Potato Canneloni
For the corned beef:
Take a fat piece of corned beef and lather it in equal parts light
brown sugar, corning spices, a few splashes of whiskey and a mild
mustard.
Cover in 2 layers of aluminum foil and Cook in a 275 degree oven over
night, or for 8-10 hours.
For the potato and cabbage canneloni:
1. Cut off the bottom core of your cabbage and simmer in water with
corning spices and a touch of butter.
2. When just cooked to tender, remove cabbage and chill. Reserve cabbage water for cocktails!
3. Remove the individual cabbage leaves as "sheets" . What isn't a
nice sheet, chop up with some parsley and mix into your mashed potato.
4. In each sheet, place a line of mashed potato and roll up to form
"canneloni"
5. To serve the canneloni, mix some instant potato flakes with grated Irish
cheddar and room temperature butter. Top the canneloni with this
mixture and broil or torch to desired crispness.
Slice the corned beef and serve with the whiskey drippings alongside one
of the cabbage and potato canneloni.
Also, Michael Collins Corned Beef Collins Cocktail Recipe:
Recipe:
Michael Collins blended whiskey, 1 1/2oz
Fresh sour mix, 2oz
Club soda, 2oz
Corned beef extract, 1 eye droplets (corned beef drippings from pan)
Cabbage water, 1 splash
Corned beef spices and cabbage oak, aroma
Method
1. Shake whiskey, corned beef extract and sour mix with ice.
2. Pour into Collins glass and top with club soda.
3. Smoke corned beef spice blend (bay leaf, black pepper, coriander, salt, mustard seed) with oak chips and present smoke suspended in covered, inverted glass.
4. To serve, remove glass to infuse the air with the smell of corned
beef and enjoy!
