Arrow Fat Left Icon Arrow Fat Right Icon Arrow Right Icon Cart Icon Close Circle Icon Expand Arrows Icon Facebook Icon Instagram Icon Pinterest Icon Hamburger Icon Information Icon Down Arrow Icon Mail Icon Mini Cart Icon Person Icon Ruler Icon Search Icon Shirt Icon Triangle Icon Bag Icon Play Video

Black Velvet + Boylan's Famous Corned Beef!

Happy St. Patrick's Day!  Every year Mike makes his family's famous brown sugar and mustard crusted corned beef with cabbage and potatoes. It may or may not be the reason why I married him ;-)  So we thought we'd share the recipe with you, along with a fancy cocktail to keep things classy. Sláinte!

Mmmm, sugary meat....

Freshly baked Irish Soda Bread on a cutting board made by Mike's brother Gabriel, a very talented woodworker whose work you can check out here.

Black Velvet
makes 1 drink

Guinness Stout
Champagne or sparkling wine
Brandied cherries, for garnish (optional)

Fill half of a champagne flute or coupe with the champagne and then add an equal amount of Guinness. Garnish with a brandied cherry or two.

Boylan’s Famous Corned Beef, Cabbage, and Potatoes
Serves 6 – 8 

3 lb corned beef brisket
1/4 cup honey mustard
1/4 cup brown sugar
1 tsp ground cloves
1 head of cabbage
2 lbs small new potatoes

Boil enough water in a large Dutch oven to cover the brisket. While you’re you’re waiting for the water to boil, trim the fat from brisket. Next, add the brisket along with spice packet that came with it to the boiling water. Partially cover the dutch oven and simmer on low for 30 minutes.

While the brisket is cooking, create the brown sugar mixture by mixing the honey mustard, brown sugar, and ground cloves together in a small bowl. Adjust the amount of sugar and mustard, as necessary, so the brown sugar sticks to the brisket.

Pre-heat the oven to 350º. Take the brisket out of the water and trim off any remaining fat. Place the brisket in a high-walled roasting dish and spread the brown sugar mixture on, covering the brisket completely. Roast for about an hour and a half

While the brisket is roasting, prepare the potatoes and cabbage. In a large frying pan, cook the bacon and then add the cabbage and sauté on medium for about 10 minutes. Boil your potatoes for about 8 minutes or until tender. Season with salt and pepper to taste.

Serve everything with malt vinegar and honey mustard. Don’t forget the Irish Soda Bread!

Comments on this post (0)

Leave a comment