Corned Beef and Cabbage
Ingredients:

• 1 3 lb corned beef brisket
• 8 small red skin potatoes, quarted
• 8 whole black peppercorns
• 2 bay leaves
• 1 onion, cut into wedges
• 1 head cabbage, cored and cut into 8 wedges

Method:

1. In a 6 quart Crock Pot, place the potatoes on the bottom
2. Top with corned beef, including the juices in the package
3. Scatter the onions, peppercorns and bay leaves, add water to cover
4. Cover an cook on low for 6 hours
5. Add the cabbage wedges and continue cooking until meat is cooked and vegetables are tender, approximately an additional 2-3 hours
6. Slice the meat into ¼ inch pieces

Hollandaise Sauce
Ingredients:

• 3 egg yolks
• 1 tablespoon lemon juice
• ½ teaspoon salt
• Pinch of cayenne pepper
• 10 tablespoons unsalted butter
• 2-3 tablespoons finely chopped parsley

Method:

1. Melt the butter slowly in a small pot, try not to let it boil, you want the moisture in the butter to remain there and not steam away
2. Add the egg yolks, lemon juice, salt, cayenne pepper and parsley into your blender.  Blend the egg yolk mixture at a medium to medium high speed until it is well blended, about 20-30 seconds
3. The friction generated from the blende blades will heat the yolks a bit and the blending action will also introduce a little air into them, making your hollandaise a bit lighter
4. Turn the blender down to its lowest setting and drizzle in the melted butter slowly, while the blender is still going, continue to blend for another couple seconds after the butter is all incorporated
5. Turn off the blender and taste the sauce, add additional lemon juice and salt to taste.  For a thinner consistency, add a little warm water and pulse briefly to incorporate the ingredients one more time.
6. Store in a warm place, possibly next to the stove and use within an hour

Beer Poached Eggs
Ingredients:

• Fresh Eggs
• Harps Beer
• 1 to 2 teaspoons vinegar (optional)
• Silicone pan

Method:

1. First bring beer in a sauce pan almost to a boil.  Add vinegar to the beer (optional)
2. Hint: The vinegar will help the egg whites to congeal most easily.
3. Working with the eggs one by one, crack each egg into the silicone pan.
4. Turn off the heat, cover and let sit for 4 minutes until the egg whites are cooked.
5. Remove silicone pan and gently remove the eggs by scraping the sides with a spoon or knife.

Eggs Benedict
Ingredients:

• Toasted Irish Soda Bread
• Sliced Corned Beef and Cabbage
• Beer poached egg
• Hollandaise Sauce

Method:

1. Toast sliced of Irish Soda Bread in the Toaster oven until golden brown
2. Top with a thinly sliced piece of Corned Beef and Cabbage
3. Place beer poached egg on top and spoon Hollandaise sauce over the top
4. Serve with a small portion of the potatoes what were cooked with the corned beef and cabbage

For more of Mark’s St Patrick’s Day recipes and tips, click here!

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