Irish Cabbage Rolls With Guiness Mustard Sauce Food

IRISH EGG ROLLS

Steps:

• Squeeze out any excess moisture from the cabbage and chop; shred the corned beef. Toss the cabbage, corned beef and carrots together in a medium bowl and season with salt and pepper.
• Heat the oil in a deep fryer or large Dutch oven until a deep-fry thermometer inserted in the oil registers 350 degrees F.
• Lay out the wonton wrappers and top each with 1 slice of cheese, followed by about 1/2 cup of the corned beef filling. Wet the edges of the wrappers and roll to seal.
• In batches, fry the egg rolls until golden brown, turning if necessary to ensure even browning, for about 5 minutes. Let drain on paper towels and serve hot with stout mustard for dipping!
• Preheat the oven to 300 degrees F.
• Place the corned beef in a colander in the sink and rinse well under cold running water.
• Place the corned beef in a large Dutch oven with a tight-fitting lid; add the water, bay leaves, peppercorns, allspice, and cloves. Bring to a boil, uncovered, and skim off any scum that rises to the surface. Cover and transfer pan to the oven, and braise until very tender, about 3 hours and 45 minutes.
• Transfer the corned beef to a cutting board and cover tightly with foil to keep warm. Add the cabbage and potatoes to the cooking liquid and bring to a boil. Lower the heat and simmer until the vegetables are tender, about 20 minutes.
• Using a slotted spoon, transfer the cabbage to a large platter. Slice the corned beef across the grain of the meat into thin slices. Lay the slices over the cabbage and surround it with the potatoes. Ladle some of the hot cooking liquid over the corned beef and season with pepper. Serve immediately with the mustard or Horseradish Sauce.
• In a small bowl, mix together the mayonnaise, sour cream, horseradish, zest, and 2 teaspoons salt. Season generously with pepper to taste. Refrigerate the horseradish sauce for at least 30 minutes before serving.
• From Food Network Kitchens

IRISH CABBAGE ROLLS

Steps:

• Preheat oven to 350°F.
• Place corned beef in a food processor and chop finely, remove.
• Add onion and celery and finely chop.
• In a bowl, combine egg, rice and mustard.
• Mix in corned beef, onion, and celery.
• Place 1/2 cup on each cabbage leaf and roll up tucking in ends and place seam seam side down in a 13x9 inch baking pan.
• Dissolve bouillon in boiling water, add beer and pour over cabbage rolls.
• Cover tightly and bake 1 1/2 hours.
• Remove from oven and pour out 1 cup of liquid.
• Melt butter in a saucepan, add flour, stir and cook over low heat 1 minute.
• Add liquid, increase heat to medium high, bring to a boil, reduce heat and simmer until thickened.
• Pour over cabbage rolls and serve with additional mustard.

IRISH MUSTARD SAUCE

Steps:

• Combine cornstarch, sugar, mustard and salt in quart pan.
• Add water.
• Stir over low heat until mixture thickens and boils. Remove from heat; add butter, vinegar, and horseradish.
• Beat a little of hot mixture into egg yolks; then add yolk mixture into pan.
• Cook slowly, stirring until sauce thickens slightly. Serve.

BARB'S GUINNESS®-N-CABBAGE DELIGHT

Steps:

• Heat the pumpkin seed oil in a skillet over medium-high heat. Place shallots and ginger in the skillet, and cook until tender. Mix in red cabbage and napa cabbage, and cook about 2 minutes. Pour in the beer. Season with salt and pepper. Reduce heat to medium, cover skillet, and continue cooking 5 minutes, or until cabbage is tender.

GUINNESS MUSTARD

Steps:

• Whisk all ingredients in small bowl to blend. Cover and refrigerate at least 2 hours. DO AHEAD: Can be made 2 days ahead. Keep refrigerated.

IRISH ROAST BEEF WITH GUINNESS AU JUS

Steps:

• Place the beef in a roasting pan and pour the beer over the meat. Cover the pan with plastic wrap, and marinate in the refrigerator overnight, turning once.
• Preheat an oven to 250 degrees F (120 degrees C).
• Remove the roast from the stout and pat dry. Heat the olive oil in a large frying pan over medium-high heat. Brown the roast on all sides. Set the browned roast on plate.
• Crush the rosemary, thyme, steak seasoning, and pepper in a mortar and pestle. Add the minced garlic and stir to make a paste. Spread the paste over the outside of the roast. Place the roast back into the roasting pan with the stout and cover loosely with foil. Bake in the preheated oven for 2 hours. Add the potatoes to the roasting pan and leave off the foil to let the roast get a crispy coating.
• Bake to your desired degree of doneness, or an internal temperature of 145 degrees F (65 degrees C) for medium, about another hour. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 20 minutes before slicing.
• Pour the pan juices into a pot and bring to a boil over medium heat. Simmer until the juices have reduced and thickened, about 10 minutes. Season to taste with salt and pepper. Strain the juices and serve with the beef and roasted potatoes.