{"id":15756,"date":"2018-02-07T10:08:58","date_gmt":"2018-02-07T17:08:58","guid":{"rendered":"https:\/\/somimag.com\/?p=15756"},"modified":"2018-02-07T10:17:23","modified_gmt":"2018-02-07T17:17:23","slug":"the-chefs-table-traditonal-corned-beef-cabbage","status":"publish","type":"post","link":"https:\/\/somimag.com\/the-chefs-table-traditonal-corned-beef-cabbage\/","title":{"rendered":"THE CHEF’S TABLE – TRADITONAL CORNED BEEF & CABBAGE"},"content":{"rendered":"<\/a>

RECIPES OF SIGNATURE DISHES\u00a0PREPARED BY OUR AREA CHEFS.\u00a0<\/b><\/h2>\n

RECIPES OF SIGNATURE DISHES\u00a0PREPARED BY OUR AREA CHEFS.\u00a0<\/b><\/h3>\n

\"\"RESTAURANT<\/b> The Irish Times
\nCHEF<\/b> <\/b>Moussa
\nFACTS<\/b>\u00a0 Opened ten years ago this March, this local Irish pub and eatery\u2019s kitchen is open until 4a and the bar until 5a.\u00a0 Chef Moussa has been in the kitchen for the past two years, and General Manager Harry Hernandez (pictured right) has been with\u00a0The Irish Times for the past six years.<\/p>\n

\"\"

TRADITONAL CORNED BEEF & CABBAGE<\/p><\/div>\n

Ingredients:
\n<\/b>Corned Beef & Brisket
\nPickled Spices (comes with\u00a0Corned Beef)
\n32oz of Guinness Beer
\n12oz Hard Cider
\nPotatoes
\nSliced Carrots
\nShredded Cabbage<\/p>\n

Preparation:
\n<\/b>Preheat oven to 350f.
\nPut corned beef in Dutch oven, pour Guinness, spices and cider into pot and cook for\u00a04 hours.
\nWhen cooked, drain Dutch oven and save broth for later.
\nSlice corned beef to desired thickness.
\nBoil the potatoes, carrots and cabbage in salt water until cooked.
\nWhen serving, place broth in fry pan and bring to boil.
\nDip corned beef slices in broth for two seconds and leave vegetables in until warm.<\/p>\n","protected":false},"excerpt":{"rendered":"

RECIPES OF SIGNATURE DISHES\u00a0PREPARED BY OUR AREA CHEFS.\u00a0 RECIPES OF SIGNATURE DISHES\u00a0PREPARED BY OUR AREA CHEFS.\u00a0 RESTAURANT The Irish Times CHEF Moussa FACTS\u00a0 Opened ten years ago this March, this local Irish pub and eatery\u2019s kitchen is open until 4a and the bar until 5a.\u00a0 Chef Moussa has been in the kitchen for the past<\/p>\n

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