St. Patricks Day Irish Feast

St. Patrick's Day Irish Feast

Corned Beef Sandwich
8 pieces of rye bread
8 pieces of Swiss cheese
2.75 pound of corned beef brisket
1 Tbsp canola oil
2 tbsp light spreadable butter
Spice rub:
1 tbsp Rancho chili powder
1 tbsp Hungarian paprika
1 Tbsp oregano
1 tsp coriander
1 tsp cumin
1 tsp chipotles chili powder
Spicy brown mustard
Dill pickle slices

Directions:
1. Put beef roast in a large pot. Cover with cold water. Bring to a boil and cover to simmer for 2.5 hours
2. Let cool for at least 15 minutes. Slice on the bias into thin slices
3. Butter the outside of the bread.
4. Season the sliced beef slices with the spice rub. Put the canola oil on a flat top pan. Brown the pieces of beef with the spice rub.
5. Remove the beef slices and wipe the pan a little so it's not too greasy.
6. Assemble the sandwiches by putting bread, butter side down, 1 slice of cheese, then 3-5 slices of beef, another piece of cheese and then the other piece of bread.
7. Grill until bread is crispy and cheese is melted. Cut in half and serve with dill pickles and spicy brown mustard

Sauteed Cabbage and brussel sprouts with bacon and shallots
Ingredients:
1/2 head of green cabbage, sliced thin
1 (12oz) package of brussel sprouts, ends cut off and sliced thin
3 shallots
2 tsp fresh garlic
1/2 pound of bacon
2 tbsp canola oil
1 tsp red pepper
Salt and pepper

Directions:
1. Preheat oven to 400 degrees
2. Peel the shallots, cut in half and then toss with 1 tbsp oil and salt and pepper. Roast for 30 minutes
3. Cut bacon in small pieces and render until crispy in a large pan.
4. Remove bacon with a slotted spoon onto paper towels. To the bacon fat, add your other tbsp of canola oil.
5. Slice your shallots and add them to the pan along with cabbage, brussel sprouts, and garlic
6. Season with salt, pepper and red pepper and toss. Saute for about 20 minutes.
7. Taste for seasoning. Add in bacon, and toss

Serve on the side of your sandwich with a few pieces of dill pickle.

Enjoy!
Julianne