Author : Shap
In honor of St. Patrick’s Day , we had to honor one of my personal favorite bands of all time, The Cranberries, and I decided to make the best-known traditional Irish meal, Corned Beef and Cabbage. However, I wanted to make something different and was inspired by Chef Sharan Sheppard to make Corned Beef simmered for 3 hours in Pale Ale from Yazoo Brewery here in Nashville, TN. To top off this presentation, the corned beef is served in horseradish sauce along side a savory cabbage bread pudding. Happy St. Patrick’s Day everyone ! And don’t forget to check out what Tom Sadira has to say about all things The Cranberries while your corned beef simmers for a few hours 🙂
Soused Corned Beef in Horseradish Sauce
Ingredients For Beef
– 2 Tablespoons Vegetable Oil
– 4 lb. Beef Brisket
– 12 oz Pale Ale ( your choice..I used Yazoo)
– 1 Bay Leaf
– 1/4 Teaspoon Ground Cloves
– 1 Teaspoon Sea Salt
– 8 Turns Freshly Ground Black Pepper
Ingredients for Sauce
– 1/4 Cup Unsalted Butter ( I used Kerrygold Irish Butter)
– 1/4 Cup All Purpose Flour
– 8 Turns Freshly Ground Black Pepper
– 1 Cup strained, drippings of Corned Beef
– 2 Cups Whole Milk
– 3 Tablespoons Prepared White Horseradish ( get homestyle local kind if you can)
– 1/2 Cup Chopped Fresh Parsley
1) Heat oil in a heavy pot on medium-high heat. Add the corned beef and sear it lightly on all sides.
2) Add the pale ale, sea salt, pepper, bay leaf and cloves. Add enough water to cover the corned beef and bring it to a boil.
3) Reduce the heat to medium-low and simmer for 3 hours until meat is tender.
4) Remove the corned beef and reserve the drippings.
5) Slice or shred the meat to your own preference. I sliced it. And set aside covered, in a warm place.
6) Melt the butter in a saucepan on medium heat and stir in the flour. Be sure to stir constantly for about 3 minutes. Stir in the pepper and then slowly whisk in the beef drippings and milk. Bring to a boil. Stir often and allow the sauce to thicken for about 9 minutes.
7) Stir in the horseradish and beef until all has been well incorporated.
– 1/2 French Baguette, torn into bite size pieces
– 1/2 Loaf Pumpernickel Rye Swirl Bread, torn into bite size pieces
– 4 Cups Whole Milk
– 6 Slices Bacon, chopped
– 1 Medium-Large Yellow Onion, Chopped
– 2 Teaspoon Minced Garlic
– 1 Small Green Cabbage, chopped
– 3 Large Eggs, beaten
– 2 Tablespoons Unsalted Butter ( Used Kerrygold here as well..but use your preference)
1) Preheat oven to 350.
2) Place all the bread in a large bowl and add the milk. Mix well and all the bread to absorb the milk for about 15 minutes.
3) Place the bacon in a skillet on medium-high heat and cook until the fat begins to render for about 2 minutes.
4) Add the onions and garlic and cook for 7 minutes until tender.
5) Stir in the cabbage and toss to cover all the pieces with bacon drippings. Reduce heat to medium-low and allow to simmer for 15 minutes.
6) Remove from heat and stir the cabbage mixture into the bread mixture.
7) Fold in the beaten eggs and mix until thoroughly combined.
8) Melt the butter and coat the bottom and sides of a 9 x 13 ” baking dish.
9) Turn the bread mixture into the baking pan and spread it evenly. Bake for 30 minutes.
10) Cut the bread pudding into wedges or whatever shape you prefer. Serve with Corned Beef and Horseradish Sauce. Garnish with fresh parsley.
Author : Tom Sadira
What better literary example of the fusion of music and food than a band named after something edible?
Emerging from the city of Limerick, one of the main cultural hot spots of Ireland, The Cranberries wasted little time rising to the ranks of 90s mainstream rock gods.
Shortly after releasing their debut album, Everybody Else Is Doing It, So Why Can’t We?, their relentless touring finally paid off when someone from MTV recognized Dolores O’Riordan’s tantalizing Irish whisper and decided to put the music video for their first single, “Dreams”, into regular rotation. Dolores and the boys had already perfected their next hit single, “Linger”, which proved to be twice as successful as its predecessor, and propelled them into the global limelight as the biggest-selling Irish rock band since U2.
Within just a few months of their debut album catapulting them into the upper echelons of mainstream rock, The Cranberries followed up with a second album, No Need to Argue. A massive success, the album included timeless hits such as “Zombie”,“Ode To My Family”, and “Ridiculous Thoughts”, which in turn led to the album hitting the #1 spot in markets worldwide. The success of their second album was undeniable as it went three times platinum in the UK, five times platinum in Canada and Australia, and a whopping seven times platinum in the United States.
While still widely popular with hits like “Salvation” and “Free to Decide”, their third studio album, To the Faithful Departed, failed to match the unimaginable success that their previous albums had achieved. While their album sales couldn’t match those of the early 90s, The Cranberries closed out the millenium with a record-breaking world tour ending in early 2000.
Since their domination of the 90s The Cranberries released several other records, including their latest, Roses, which was recorded in 2012 after a six year hiatus. Returning to the darker, softer sound of their first album, the album has since been received as a welcomed return to the thoughtful Irish crooning that the world fell in love with.