From corned beef to soda bread: Irish cook-off recipes

Make the brine by mixing the water, salt, Prague powder #1, brown sugar and pickling spice in a nonreactive container. Stir to dissolve well. Place the well-dissolved mixture in a stainless steel pot and bring to a boil. Simmer for 5 minutes and cool to room temperature.

Put the beef in a nonreactive container and cover with brine. Refrigerate. Allow the beef to stand in the brine for 14 days. Turn the meat every 2 days to ensure complete and uniform brining. Remove the beef from the brine. Combine the bay leaves, garlic, mustard seeds, pepper, red pepper, and coriander. Rub this mixture into all surfaces of the beef. Place the beef in a plastic bag with any excess rub. Seal the bag well. Hold the meat in the cooler at 35-38 degrees F for 5 days. Turn the bag once each day.

To cook, remove the beef from the bag. Do not discard the juices. Put the beef and juices in a large pot with water to cover. Bring quickly to a boil. Reduce the heat and simmer for 4 hours or until the meat is fork tender. Add water if necessary to keep the meat covered. Refrigerate the meat in the cooking liquid until it has cooled completely. Clean and dice the meat into approximately half inch cubes.

For the corned beef hash, sweat the shallots and garlic in the butter until tender add the glace de viande. Fold in the rest of the ingredients and adjust the seasoning with salt and pepper. Divide into 4 and wrap each with a cabbage leaf and then caul fat. Refrigerate.

For the potato puree, cover the potato with cold water, add a little salt bring to a simmer and cook until tender. In a separate pan bring the cream and butter to a boil. Strain the potato and transfer to a blender add the heated butter and cream a little at a time to reach desired consistency. Adjust seasoning with salt and add chopped parsley.

To make the sauce, sweat the shallots in 2 tablespoons of the butter until tender. Add the white wine and reduce until almost sec. Add the demi glace, bring to a simmer and reduce to sauce consistency skimming often. Add the remaining butter, thyme and cracked black pepper and salt to taste.

To complete the dish, sauté the caul fat wrapped corned beef parcels on both sides over a medium heat until the fat has melted, is golden brown and hot all the way through. In a deep well bowl place a large spoonful of the potato purée. Place the corned beef on top and spoon about a tablespoon of the sauce over the corned beef. Garnish with micro parsley.

Combine all ingredients except the nutmeg in a shaker with a small amount of ice. Shake for 2 minutes until you hear that the ice has almost dissolved. Strain into a martini glass and grate a small amount of nutmeg over the top.

Preheat oven to 400 degrees F. Use butter to grease a baking tin. Mix flour, baking soda and salt in large bowl. Mix in pieces of butter with your fingers until you form crumbles. Make a well in the center, pour the buttermilk in the middle to form moist clumps. Using one hand, fingers open but stiff, pull in the mix using a full circular motion. Gently but quickly mix dough until it is evenly moistened but still lumpy. The trick is to not over mix.

When the dough all comes together, turn it out onto a well-floured work surface. Gently roll the ball of dough around with floury hands for a few seconds. Then pat it gently into a round. Six inches in diameter. Place the dough on a lightly floured baking sheet. With a sharp knife cut a deep cross in it, letting the cuts go over the sides of the bread. Then prick the four triangles with your knife (according to Irish folklore this will let the fairies out and the X is to ward of evil).

In a large saucepan place brisket and chopped veggies. Cover with cold water. Add herbs and remaining ingredients except cabbage. Bring to a simmer and cook for 2 hours. Remove corned beef from liquid and hold. Reserve liquid and blanch cabbage for 20 minutes. Remove cabbage and place in a large bowl with 3 ounces of liquid from poaching. Slice corned beef into ½ inch slices and serve family style with herbed cream sauce. Serve family style.

To make the herbed cream sauce, heat a small sauce pot and add 1 teaspoon butter. Sweat shallots and add cream cheese. Cream and season with salt and pepper. Add chopped parsley and marjoram, and whisk well. Bring to a simmer and reduce to sauce consistency.

For the parsley potatoes, add cold water 2 inches above the potatoes. Bring to a boil and reduce heat to a slow boil. Cook potatoes uncovered for 15 to 20 minutes or until fork tender. Remove from water and drain. In a sauce pot melt 3 tablespoons butter and add 1/8 cup chopped parsley. Add potatoes and toss. Season with sea salt and fresh ground black pepper. Serve family style.

Pour this drink on the side of the glass. Do NOT let the spout touch the ice cream. Top it with whipped cream and Garnish with 3 straws and brown sugar.