1 corned beef brisket, rinsed, don’t use the spice packet
Cover with foil, bake for 2 1/2 hours or until fork-tender. Drain, score with a knife, stud with
whole cloves
baste with
ginger ale
brush on glaze, return to oven and bake for 30 – 40 minutes uncovered. Let cool for 15 minutes,
slice across the grain
BROWN SUGAR MUSTARD GLAZE
Stir together
1/2 C prepared mustard
1/2 C + 2 TBSP brown sugar
DIJON-BUTTERED CABBAGE
Cut in half, remove core and cut into 1/2″ slices
1 medium head of cabbage
Steam covered for 6 to 8 minutes until crisp-tender, drain, drizzle with Dijon butter and season
with sea salt and pepper.
DIJON BUTTER
Melt
1/2 C butter
Stir in
2 1/2 TBSP Dijon mustard
LEPRECHAUN TREASURE DESSERT
The leprechauns keep this hidden until the end of the meal for good reason. You might wish to dig out a Halloween cauldron to serve this dessert sprinkled with gold (chocolate) coins; this treasure has layers of rich chocolate goodness. You may wish to make your own or buy these ingredients:
1 pan of brownies (9″ x 13″ size)
1/2 gallon good-quality mint and chip ice cream
fudge sauce
whipped cream
shaved chocolate
BROWNIES
Bake brownies according to package directions, then cool and break into large chunks
FUDGE SAUCE
Warm in a sauce pan
1 1/2 C heavy cream
Add and stir until melted
16 oz. milk chocolate chips or chocolate bars
1 tsp vanilla
WHIPPED CREAM
In a chilled bowl, whip until soft peaks form
1 1/2 C heavy cream or whipping cream
1/4 C powdered sugar
1 1/2 tsp vanilla
ASSEMBLE LEPRECHAUN TREASURE DESSERT:
In a cauldron or other container layer:
brownies
fudge sauce
ice cream
brownies
fudge sauce
ice cream
fudge sauce
whipped cream
Sprinkle with shaved chocolate and serve with gold coins
Thank you Beth for posting this delicious recipe on Mint.com!
https://www.mint.com/blog/how-to/beyond-green-beer-9-shamrock-inspired-st-patricks-day-recipes-0314/
Don’t forget to join Kim Power Stilson and me on March 17th at 3 p.m. Eastern as we talk about all things Irish. Did you know the Irish once saved civilization? Here’s your link: http://www.byuradio.org/listen
