RECIPES OF SIGNATURE DISHES PREPARED BY OUR AREA CHEFS.
RECIPES OF SIGNATURE DISHES PREPARED BY OUR AREA CHEFS.
RESTAURANT The Irish Times
CHEF Moussa
FACTS Opened ten years ago this March, this local Irish pub and eatery’s kitchen is open until 4a and the bar until 5a. Chef Moussa has been in the kitchen for the past two years, and General Manager Harry Hernandez (pictured right) has been with The Irish Times for the past six years.
TRADITONAL CORNED BEEF & CABBAGE
Ingredients:
Corned Beef & Brisket
Pickled Spices (comes with Corned Beef)
32oz of Guinness Beer
12oz Hard Cider
Potatoes
Sliced Carrots
Shredded Cabbage
Preparation:
Preheat oven to 350f.
Put corned beef in Dutch oven, pour Guinness, spices and cider into pot and cook for 4 hours.
When cooked, drain Dutch oven and save broth for later.
Slice corned beef to desired thickness.
Boil the potatoes, carrots and cabbage in salt water until cooked.
When serving, place broth in fry pan and bring to boil.
Dip corned beef slices in broth for two seconds and leave vegetables in until warm.
