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St. Patty’s Day

Reheating time: 7-12 minutes

Since growing up, I have always loved the idea of the “pot of gold at the end of the rainbow” scenario. Until I fully understood the whole refraction of light miles above the earth’s surface bit, I literally thought that rainbows touched down somewhere- a vibrant, clairvoyant path to some otherworldly treasure. Since then, a simple understanding of physics and the properties of light have squashed that childish optimism. Thanks, physics. Science and logic are infallible, sure. But it’s dangerous to simply accept a fact without investigation. There may be no rainbow in the sky today, but I certainly see a pot of gold in my future, and yours. Maybe not a pot- it actually looks like a brown paper bag with a weird sticker on it. Hint: it’s your dinner. Corned beef, creamy mashed potatoes, poached veggies, braised cabbage… who needs gold when you’ve got such an awesome dinner. And no, we didn’t dye anything green. We’re not that tacky. Get in there!

For the brisket + poached veggies:

Corned beef is amazing. Cured for over a week with salt, sugar, and tons of aromatic spices, and then braised to tender, succulent perfection. To reheat, arrange the slices of corned beef on a casserole dish or sheet tray lined with aluminum foil. Scatter the poached veggies around the beef, and drizzle the poaching liquid from the veggies on top. Broil for 5-8 minutes, until everything is steamy and the brisket/veggies get some color. 

For the colcannon:

These mashed potatoes are truly glorious. Tons of garlic, scallions, cream cheese, and butter provide creamy structure for the amazing russet potato, studded with kale and bits of crispy pancetta. Two options: warm in a pot, whipping with a bit of milk or water, to make soft and silky colcannon. Or, broiling in a flat layer to provide some caramelization and texture. I recommend broiling, but I like everything burnt and crispy. To broil, line a sheet tray with aluminum foil ( you can use the same tray as the brisket + veggies, if you’d like), and spread out the potatoes in an even layer. Broil until the top of the potatoes is caramelized and golden brown, fold them over to expose the non-caramelized parts, and broil again. To whip in a pot, simply bring a few splashes of milk or water to simmer in a large saucepan. Add the mashed potatoes, and over high heat, stir until smooth and steamy. The choice is yours! Or, just microwave. But that’s frowned upon.

For the braised cabbage:

This one is simple- just heat it up in a saucepot over medium heat, stirring until it’s nice and hot. Braised cabbage is the ultimate truth. You can’t deny it. Simple, but so freaking good. The ultimate comfort food. 

To plate! 

Easy. Mashed potatoes? Check. Brisket? Check. Veggies? Check. Braised cabbage? Check. Horseradish cream all over the brisket and mashed potatoes? Check. Appetite? Check. Fork and knife? Check. Make a big old plate, grab a stout, and dive in. Don’t forget some good whiskey to wash it all down. That is all. Enjoy 🙂

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