Next year when you are trying to do something for St. Patrick's Day that is a little different, you may want to try my Corned Beef Cabbage Rolls with Cream Mustard dip.First I cooked my 3.5 Pound Brisket in the crock pot and added the following for flavor:
1 12 oz Bottle of Weeping Willow Belgian Wit Beer (a slightly sweet and spiced beer from NC)
1T mild curry powder (You can add hot or just add more if you like, this is a conservative amount)
1/2 cup lite Brown sugar
4 cardamom pods - crushed
1 large bay leaf
Set it on high for 4 hours the down to low for another 2-3 hours.
I then took approx 1 lb of the corned beef and made a hash.
approx 1 lb of the corned beef and chopped fine
1 large potato cut in 1/4 inch cubes ( par boil until slightly soft)
1 large onion chopped fine
Saute' the onions until soft and add the potatoes and beef and cook while stirring until done.
THEN....... I made the cabbage rolls
1 med head of cabbage (leaves separated) Steamed until mostly done.
Take a leaf and put the hash in the middle and roll like regular cabbage rolls and secure. Place in a fry pan with olive oil and brown the roll. Serve them with the mustard dip.
Mustard Dip
1 8 oz pkg of cream cheese
1/4 cup of heavy cream
3T Gaelic Ale Mustard (from Crooked Condiments of Asheville, NC)
Gently warm the cream cheese and cream in a small sauce pan. Stir until smooth and creamy and add the mustard then whip. The taste is incredible and when you dip the cabbage roll in it your mouth will thank you.
As the Irish would say "Bainigí sult as an bia"
Janet
