Recipe Talk

there was a woman's world st pat's day recipe in this year's mag 3/15/2009 that had this recipe. it described how to make a crust from ritz crackers and mustard and I thought another ingredient, you then bake it in the oven where it makes a crust. i have since lost the recipe and the specifics can anyone help me please?

Corned Beef with Irish Mustard Sauce Recipe

Ingredients:

5 pounds corned beef brisket
1 medium onion, halved
1 clove garlic
6 whole cloves
8 peppercorns
2 bay leaves
1 cup celery, cut into 2 inch pieces
6 medium potatoes, peeled
6 whole white onions
4 packages (10 ounce size) frozen Brussels sprouts
1 can (1 pound size) whole baby carrots
2 tablespoons snipped parsley

***Irish Mustard Sauce***

1 tablespoon cornstarch
2 teaspoons sugar
1 teaspoon dry mustard
1/2 teaspoon salt
1 cup water
1 tablespoon butter
1/4 cup vinegar
1 teaspoon horseradish
2 egg yolks, beaten

Turn this recipe into a puzzle! [click]

Directions:

Place corned beef in large pot; cover with cold water. Add halved onion, seasonings and celery. Bring to boil. Reduce heat; cover and simmer for 3 to 4 hours until tender. Skim excess fat off liquid; remove corned beef.

Cook potatoes and whole onions in corned beef liquid, covered Until nearly tender; add Brussels sprouts. Cover and cook 15 minutes longer. Add carrots; heat through. Serve beef and vegetables on hot platters. Garnish potatoes with parsley.

Irish Mustard Sauce: Mix cornstarch, sugar, mustard and salt. Add water and bring to a boil on top of a double boiler. Heat until mixture thickens and boils for 1 minute. Remove from heat; mix in butter, vinegar, horseradish then egg yolks. Cook over boiling water until sauce thickens slightly. Serve with corned beef and vegetables.

Corned Beef Wellington

Servings: 8 servings
Prep. Time:
Total Time:

Ingredients: 3-1/2 lb. corned beef

1 cup sour cream
1/3 cup prepared horseradish, drained
1/4 cup Dijon-style mustard
1/4 cup chopped fresh parsley
1/2 tsp. pepper
1/2 pkg. (17.3 oz.) frozen puff pastry dough, thawed
1 egg, beaten

Directions: At least 4 hours before serving, cook corned beef according to
package directions. Cool to room temperature.

Combine sour cream, horseradish, mustard, parsley and pepper; set aside.

On a lightly floured surface, roll out dough into a 13-inch square. Cut a
3-inch wide strip from one side of the dough (making the dough
13x10-inches). Using a 2-1/2x3-inch shamrock-shaped cookie cutter, cut out
shamrocks from the 3-inch strip of pastry; set aside.

Place corned beef at one end of the pastry; spread with 1 cup of the sauce;
reserve remaining sauce. Fold pastry edge up and over corned beef. Brush
dough edges with water; pinch together edges and tuck under. Brush shamrocks
with water and arrange over top of beef (on pastry). Place on baking sheet
sprayed with cooking spray. Brush with egg. Bake 20-25 minutes or until
golden. Serve with remaining sauce.

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Guinness Beer-braised PORK SHANKS Irish Style with an herbed Crust
& saucy Mushrooms!!
Irish poet George Bernard Shaw once said, “There is no love sincerer than the love of food.” If you’ve tasted Chef
Michael Quigley’s sauces and slow-cooked meats (remember his Cafe Lolo?), you’d know exactly what he meant. Now
that Michael heads up the kitchen at Pacific Market in Rohnert Park, you should not miss his crispy, saucy, tender pork
shanks. As heart-warming and soul-stirring as an Irish love ballad, this dish is a great alternative to corned beef. Buy
extra beer; other serving suggestions are at the end of the ingredient list. Chef Quigley’s recipe serves 6, but I think
you’d better make more or shorten your guest list. Once your big eaters taste these ribs, they won’t be too shy to ask for
more.

Ingredients:

4 pork shanks, each cut crosswise into 3 pieces
flour (King Arthur’s) for dredging
salt & pepper (Morton & Bassett)
olive oil (Asti) for searing & sautéing
1 tablespoon unsalted butter (Clover)
4 onions, quartered
3 carrots, peeled & cut into medium slices
3 stalks celery, medium chop
12 cloves garlic, crushed

•••••••••

2 cups quartered mushrooms (Crimini or button)
3 sprigs fresh rosemary
6 sprigs fresh Italian parsley
6 sprigs fresh sage
Dijon mustard
1/2 box of Ritz Crackers made into crumbs
4 cans (12 ounces each) of Guinness Beer
1 can (12 ounces) chopped tomatoes (Muir Glen)
3 cups (24 ounces) of beef stock (Imagine)

•••••••••

Optional on the side:
Boiled cabbage, potatoes & a warm loaf of soda bread, that you made yourself or picked up at your local Pacific Market. Serve
shanks with a tall cold beer, say a toast to Ireland, a prayer to St. Patrick, and give a high five to the chef!
To prepare:
Preheat oven to 350°. Season the shanks then dredge in flour, shaking off any excess. Use a large Dutch oven with
some olive oil in it to brown shanks on both sides. Remove shanks from pan, and add onions, carrots, celery and
garlic. Sauté until barely soft. Add stock and the shanks back to pan.
Add rosemary, parsley and sage. Bring to a boil, turn down to a simmer, cover and place in hot oven for 1&1/2 to 2
hours until shanks are tender enough to almost fall off the bone. Remove from oven and take the top off the pan. Allow
to cool. When contents of pan reach room temperature, remove the shanks from the liquid. Strain the liquid into
a different container. Discard the vegetables and herbs.
Take the cool shanks, brush with Dijon mustard and dredge in Ritz crumbs. Heat a heavy skillet and brown shanks
on both sides, about 2 minutes per side. Place on a sheet pan in the oven for 15 minutes. While shanks are crisping in
the oven, sauté mushrooms in more olive oil, adding the butter as well. When mushrooms are soft, add the strained
cooking liquid, bring up to a boil, and season with salt and pepper.
Remove shanks from oven and serve immediately with the mushroom sauce. A great dish to serve family style:
mound shanks on a platter with sauce on the side in a beautiful bowl (ladle some sauce over the top). Garnish with
extra sprigs of the herbs you have left. Fabulous!

Yum! Love corned beef!