It hardly seems possible that it’s already St. Patrick’s Day! Get ready to brush up on your Irish accent, don your green attire, and eat some delicious home-cooked food. After all, St. Patrick’s Day just isn’t St. Patrick’s Day until you’ve eaten your corned beef and cabbage!
Whether you’re planning a large St. Patrick’s Day party or a smaller, more intimate family get together, Made From Scratch will take care of the food, so you can focus on your guests. They specialize in catering events of all sizes, so no matter how many people you’re planning on entertaining; your St. Patrick’s Day crowd will be completely satisfied.
Made From Scratch chose the name of their catering business because they’re dedicated to providing their customers with exactly that–food that’s made from scratch. They take great pride in preparing their food using only the freshest ingredients, which they’ve been doing for over thirty years. In fact, their corned beef and cabbage recipe is one of the most famous recipes in the city of Columbus, Ohio! So, if you’re looking for an impressive spread for St. Patrick’s Day this year, Made From Scratch is the catering business you want taking care of every detail.
The food you serve at your event is important, and the guests will judge the success of your event based upon how much they enjoyed their meals. Even so, there’s so much more than food that goes into planning a successful event. The professional staff from Made From Scratch is experienced in all aspects of event planning. They’ll work with you on planning everything from choosing the right venue to choosing the entertainment. With so many years of experience, they’ve learned what makes a party great and what doesn’t. You’ll have complete access to their expertise, to ensure that your event will be perfect.
Are you prepared for St. Patrick’s Day? Why not celebrate it right, with traditional, fresh Irish food for your holiday party or get together? With Made From Scratch taking over your event, you won’t have to depend on “the luck of the Irish” to be sure it’s a successful one.
Executive Chef, Tom Nelson, of Made From Scratch is pleased to share his recipe with you!
Braised Corned Beef and Cabbage with Guinness Stout Syrup
Yield: 5 Servings
Braised Corned Beef
|Raw Corned Beef||1.5 Pounds|
|Beer, Dark||12 Oz|
|Onion, Cubed||.5 Cup|
|Celery, Chopped||.25 Cup|
|Carrot, Chopped||.25 Cup|
|Thyme, Fresh||1 Sprig|
|Kosher Salt||5 Tbs|
|Cracked Black Pepper||1 Tsp|
|Green Cabbage, cored & shredded||2 Pounds|
|Yellow Onion, Small Dice||5 Pound|
|Apple Cider Vinegar||2 Tbs|
|Kosher Salt||1.5 Tsp|
|Cracked Black Pepper||1 Tsp|
–Preheat oven to 275 Degrees
-Remove corned beef from packaging, pat dry with paper towels
-Heat cast iron Dutch oven over medium heat; sear the corned beef on all sides until golden brown
– Remove the beef from the Dutch oven, and rest on a plate.
-In the same Dutch oven, melt the butter and add onion. Cook the onions, stirring occasionally, for about 5 minutes.
-Add cabbage to skillet, pushing onion to the side so that the cabbage is in contact with the pan as much as possible. Cook 5-10 minutes, until some of the cabbage has browned.
-Add water and vinegar and bring to a simmer then remove from heat.
– Return the beef to the Dutch oven and place over the cabbage, add the vegetables, thyme, seasonings and the beer. The liquid should almost cover the beef, if not add more beer, water, or chicken stock.
-Cover with the lid or parchment paper and aluminum foil.
-Place in the Oven for 8 hours at 275 degrees, meat should pull apart with a fork.
-Using a pair of tongs, or if you’re adventurous; your bare hands, shred the beef, keeping it in medium sized pieces.
Serve over boiled or mashed potatoes and drizzle with Guinness Stout Syrup (recipe follows).
Guinness Stout Syrup
|Guinness Stout Beer||1 Can|
|Light Brown Sugar||3 Tbs|
-In a heavy bottomed sauce pot, combine beer and sugar
-Cook over medium heat, for 5-10 minutes or until it is forming large bubbles that build up on each other.
-Remove from heat, and allow to cool in the pan.
-Transfer to preferred serving vessel.