Corned Beef and Cabbage

McGuire's Irish Pub Copycat Recipe

7 slices of bacon
chopped onion
chopped garlic
1 gallon ham stock
corned beef
1 whole cabbage
4 new potatoes

Place the bacon, onion and garlic in a preheated stock pot allowing the bacon to render and the vegetables to brown. Pour in the ham stock. Place the corned beef into the stock pot and bring the ingredients to a boil. Boil for about 3 hours.

Remove the outer leaves of the cabbage, core and quarter. Place the cabbage into the stock pot and cook for about 15 minutes before adding the potatoes. Cook for and additional 20 minutes. Remove the beef from the pot and slice the meat against the grain.

To plate: Pour a little of the whiskey glaze over the corned beef. Place the cabbage on a platter and top with the corned beef. Place the carrots to the side of the cabbage along with the potatoes. Top the dish with the corned beef and cabbage sauce. Garnish with parsley or fennel. Pair the dish with a nice Guinness stout.

Corned Beef and Cabbage Sauce:
4 cups sour cream
1/2 cup white vinegar
1/4 cup Dijon mustard
1/4 cup Creole mustard
1 cup heavy cream
2 cups horseradish
3/4 teaspoon onion powder
1 tablespoon granulated garlic
1 tablespoon salt

Combine ingredients and cook on low until thickened.

1 tablespoon butter
1 teaspoon vanilla

Melt butter in a saucepan, add the vanilla and carrots. Cook until tender.

Whiskey Glaze:
Jameson Irish Whiskey
brown sugar

Combine ingredients.