Sorry it has taken me until now to post the end result pictures from yesterday. We didn’t eat until late. Everything turned out really well though. There’s a ton of corned beef left so we will have enough to freeze (to enjoy another time later) and to make a sandwich or two! I also plan to make some corned beef hash at some point next week. So, all in all, we will get a good number of meals out of this holiday meal. Hope you had as nice a day and meal too!
To start, we dove right into this Irish pub salad. I used the basic recipe outlined in my previous post but added pickled onions, soft boiled eggs instead of hard boiled, and used a homemade mayonnaise for part of the dressing. I used an aged Irish Stout cheese as well.
More photos after the jump…
Boil red potatoes and the cabbage right in the same pot as the corned beef to infuse both with a nice, seasoned broth. Finish with a bit of the juice and some Italian parsley.
Irish Soda Bread.
culinary flights of fancy 