Steakhouse Crostini | Friday Night Bites

Oh how I love a great Steakhouse!  We have some good choices here in the Bay Area -although I can only imagine doing a jaunt through the mid-west – now that is steakhouse country.  When we visited Chicago last summer, I was amazed that on almost every corner, there was a steakhouse.  Unfortunately for us, we did not have time to partake in a true mid-west steakhouse – next time for sure.  We did go here, here and here - all fantastic, especially the first one was my absolute favorite.

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BBQ Pork Meatballs + "Lower East Side" BBQ Sauce

I still remember vividly a particular Martha Stewart episode last November. She featured Daniel Holzman and Michael Chernow from The Meatball Shop in New York. I was captivated by the concept of two guys starting a restaurant that was based on one simple thing – The Meatball. Genius. Brilliant. Perfectly contemporary.

Daniel and Michael are two guys born and raised in New York City. They are distinct individuals who had a vision and executed it perfectly. Daniel is the Executive Chef and co-owner who began his culinary adventures and career at the tender age of 15 at the reknowned LeBernardin and attended the Culinary Institute of America with a full scholarship from the acclaimed James Beard Foundation. Impressive indeed. Later he would weave his way around the united states with career stops in Vegas, Los Angeles and San Francisco.

Michael is the General Manager and Co-owner of The Meatball Shop. He began his professional restaurant career in 1996 behind the bar at a popular nighclub on Bleeker Street in NYC. Like Daniel, he made the move to Los Angeles and worked at Woo Lea Oak’s and then returned to NYC to open Punch and Judy and later opened the flagship restaurant called Frank on Second Street. He graduated from the French Culinary Institute with honors. Nice credentials.

If only these two innovators were to open a location on the west coast, specifically in the Bay Area. Sigh. At this time, I can only dream OR hop on a plane to NYC to relish their glorious meatball delights. The next best thing was when their cookbook jumped out at me with my visit last weekend to Williams Sonoma. The distinctive yellow cover, just screamed – “ buy me now!”

Once I got the book home and carefully reviewed each magnificent recipe, the BBQ Pork Meatballs sung to me along with the “Lower East Side” (L.E.S.) BBQ Sauce. All I can say is that they were simply divine! Hubby was in meatball heaven and asked when are you making another recipe from that wonderful cookbook? My answer was – “quite soon”. Smile.

“Lower East Side” Barbecue Sauce

Makes 3 cups

¼ Cup Whiskey ( add a dash or two more if desired - wink )
2 tablespoons olive oil
10 cloves garlic, chopped roughly
1 cup yellow onion, finely diced
1 ½ tablespoon ground cumin
1/2 teaspoon crushed red pepper flakes
2 teaspoons salt
1/3 cup espresso
1/2 cup apple cider vinegar
2 cups ketchup
1-1/2 cups dark brown sugar

Heat the olive oil in a large saucepan over a medium high flame. Add the garlic, cumin, onion, red pepper and salt and cook stirring frequently until the onions and garlic are soft and translucent, about 15 minutes. Do not allow the garlic to brown, add a few tablespoons of water if necessary.

Add the espresso, vinegar and whiskey and bring to a boil.

Remove to a blender and blend on high until smooth (be careful when blending hot liquids).

Add the blended mix back into the pot and whisk in the brown sugar and ketchup until fully incorporated and smooth. Refrigerate until needed.


BBQ Pork Balls

Makes 2 dozen 1/1/2 inch meatballs

2 pounds ground pork
3 tablespoons olive oil
1 small onion, finely diced
1 cup “Lower East Side” barbecue sauce, recipe below
2 large eggs
3/4 cup panko bread crumbs
1 teaspoon salt

Preheat the oven to 450°F. Heat 1 tablespoon of the olive oil in a medium frying pan over high heat. When it begins to smoke, add the onions and sauté over a high flame, stirring frequently until they are soft and well-browned (about ten minutes). Remove to a tray and cool in the fridge.

Combine all of the ingredients except for the rest of the olive oil in a large mixing bowl and mix by hand until thoroughly incorporated.

Drizzle the olive oil into a large baking dish (9” x 13”) making sure to evenly coat the entire surface (use your hand to help spread the oil).

Roll the mixture into round, golf ball-sized meatballs, making sure to pack the meat firmly.

Place the balls into the oiled baking dish such that all of the meatballs are lined up evenly in rows and are touching each of their four neighbors in a grid.

Roast until firm and cooked through (about 20 minutes).

Allow the meatballs to cool for five minutes before removing from the tray.

*Recipes slightly adapted from The Meatball Cookbook by Daniel Holzman and Michael Chernow

Roasted Pork with Port Infused Fig Chutney

I would like to extend a HUGE thank you to all of my readers, friends, family, co-workers, judges and folks that voted for me during the Project Food Blog challenge. I found out today that unfortunately I did not advance to round #7 of the contest. For me this was an incredible opportunity to hone in my blogging skills, meet a lot of wonderful people and be in the company of such wonderful food bloggers.

The journey was just that – a journey. A journey of self discovery, skill enhancement and whole bunch of fun. The different challenges helped to stretch my creativity and think outside the box. Now that this specific journey is over for me, I will continue to support the remaining contestants. I have so many new recipes and ideas to share with all of you and am excited to start posting. Overall blogging is a journey and I am thrilled to be part of this wonderful community.

The Roasted Pork with Port Infused Fig Chutney was a recipe that I did for challenge #3, the Luxury Dinner Party and thought it would be wonderful to share with all of you. The chutney was simply amazing. Incredibly simple yet full of wonderful fall flavors.

Roasted Pork with Port Infused Fig Chutney

Chutney

1 C. Chopped Dried Figs
1 C. Port Wine
1/3 C. White wine vinegar
2 T. Maple syrup
2 Cinnamon sticks

Stir all ingredients together in a small sauce pan. Heat to a boil and reduce heat and simmer for 40 minutes with lid on. Uncover, increase heat slightly and cook additional 10 minutes more or until the liquid has evaporated. Remove cinnamon sticks. Can be stored in the refrigerator for a week or two.

Maple-Rosemary Brine

½ C. Boiling water
2 T. Salt
1 ½ C. Red wine
1 ½ C. Water
½ C. Maple syrup
½ C. Fresh rosemary leaves
1 t. coarse pepper
4 Cloves garlic, smashed
1 ½ Lb. Pork tenderloin

For the brine, combine boiling water and salt in mixing bowl and stir to dissolve, cool. Arrange a gallon size resealable plastic bay in a large bowl to keep upright and our in salt water, remaining brine ingredients and pork and seal well. Chill for 48 hours, turning occasionally.

To serve, remove pork from brine, drain and rinse thoroughly; pat dry. Trim any fat desired. Cook on a well oiled grill over medium high heat for about 40 minutes, turning occasionally, until pork is cooked to medium (165 degrees). Slice, serve with warm chutney and sprinkle with fresh rosemary if desired.

Adapted from the California Fig Advisory Board

Guinness Braised Short Ribs

I love Saturdays. It means it is right in the middle of the weekend and don’t have to worry about getting geared up for the work week ahead. A pure day of relaxation on that front. This Saturday I brought Max down early to the doggie spa to get his every 7 week grooming regimen complete. I always tell him that he will get to spend the day with all of his little and big doggie friends – not sure if he really cares, but it makes me feel good.

Stopped by Trader Joes to pick up more figs to make more fig jam. I hit the jackpot with the fig quantities by filling a carry basket with a dozen, one pound containers of wonderful figs. Ended up making 30 jars of jam. Started this canning craze the weekend prior with handmade dill pickles – a future post indeed. Always watched my Mom can when I was little and it was on my bucket list of things to complete – I guess I can now check that off the list. More canning adventures to come for me.

We decided to have a couple friends over on Saturday night. Even though it is summer, braising is such a wonderful way to entertain. You literally cook a few things, throw all the ingredients into a large pot, turn the oven on and go on with the rest of your day. The result is pure decadence with intense flavors and ultra tender meat that is fork tender and no knife is required.

Typically I use my “go to” recipe of Asian Braised Shortribs with Orange Hoisen Sauce, but wanted to try something new. On a trip to Ireland several years ago, we toured the Guinness Factory and it was quite facinating. Came up with my version of Guinness Braised Short Ribs and served it with Israeli Couscous. Once the couscous was cooked, I tossed with a splash of good olive oil and seasoned with salt and pepper. A bit lighter than using mashed potatoes. The dish turned out incredible.

Guinness Braised Short Ribs

8 to 12 Boneless Shortribs
1 pound carrots, diced small
2 medium onions, diced small
2 bay leaves
8 tablespoons tomato paste
3 cloves of garlic, minced
4 sprigs fresh thyme
4 sprigs fresh rosemary
4 cups Guinness
4 cups beef broth
3 tablespoons olive oil
1 tablespoon salt
2 teaspoons black pepper

Preheat oven to 325°F.

Use a 6 quart oven proof pot with lid. Season ribs with salt and pepper. Heat olive oil over medium heat in pot until hot but not smoking. Add ribs and brown on all sides, about 1 minute per side. Transfer meat to a large plate and set aside. In the same pot add carrots, onions, and sauté over medium low heat until vegetables soften, about 10 minutes. Add garlic, thyme, rosemary and sauté, until garlic softens about 2 minutes. Stir in tomato paste and cook for 1 minute. Add broth and beer, then ribs and bring liquid to a boil uncovered. Cover pot and transfer to the oven, braise until meat is very tender 5 hours.

Pork Tenderloin with Oven Roasted Grape Tomatoes

Sometimes the simplest ingredients put together make the very best combinations. The effortlessness of flavors matched together by enhancing through the roasting process, layers the experience for the diner. Pork tenderloin can be made hundreds of ways, but my favorite way is to pan sear and then finish in the oven. It comes out almost perfect every time. Be careful to not overcook the pork – a ting pink in the meat is perfection. Pork is such a lean meat that absorbs whatever flavor you add to it.

Typically I will whip out my favorite chutney to serve along side the pork. Wanted to make something a bit different yet still healthy, so I decided to roast the basket full of grape tomatoes I had in the refrigerator. Once roasted, the sweetness of the tomato is pronounced and perfect with just that hint of garlic. Have a bite of pork with the roasted tomato and nirvana on a fork will transpire.

Pork Tenderloin with Oven Roasted Grape Tomatoes

1 Pork tenderloin
Olive oil
Napa Style Roasted Garlic Rub or your favorite rub

Take the tenderloin out of the fridge 30 minutes before cooking. Prep the tenderloin by removing the fat and silver skin from the meat. Cover all sides of the tenderloin with the rub. Preheat the oven to 350 degrees. Put about 2 tablespoons of olive oil in an ovenproof skillet and sear the tenderloin over medium-high heat to brown all sides, about 3 minutes in total. Place skillet in the oven and roast 25 to 30 minutes, until internal temperature is 145 degrees. Remove from the oven and let rest 5 minutes prior to slicing.

2 C. Grape tomatoes
2 T. Olive oil
1/2 t. Garlic powder
Salt and pepper

Preheat oven to 350 degrees. In a large baking dish add all the ingredients and mix well. Cook for about 30 minutes until the tomatoes are tender.

To prepare, lay the sliced pork tenderloin on a warm platter and spoon the roasted tomatoes over the middle. Serve.

Cast Iron Flank Steak with Salsa Verde

Nine times out of ten, I will cook a flank steak on the barbeque and it is absolutely delicious. I purchased a cast iron skillet about a year ago from TJ Maxx and had yet to use it. I was under the impression that it was complicated and much preparation was needed. Thank goodness, it was a misconception and it was a rather simple process.

Cast iron enjoyed its popularity back in the 1,800’s and is making its resurgence today. There are numerous reasons that people rant about their cast iron pans. Besides being an ideal heat conductor, cast iron cookware heats evenly and consistently, it is economical and will last a lifetime by taking great care. When well seasoned, a cast iron pan will be stick resistant, require no more oil and gets better with age. (Just like a fine wine)

Preheat your cast iron frying pan before cooking. Water droplets should sizzle, then roll and hop around the pan, when dropped onto the heated surface. If the water disappears instantly after being dropped, the pan is too hot. If water only rests and bubbles in the pan, it is not quite hot enough.

To maintain your cast-iron cookware, the secret is the seasoning. Your food will never stick to the bottom of the skillet or pot, the iron will not rust if it is correctly seasoned and will clean easily. Seasoning cast iron cookware means filling the pores in the metal with grease of some sort, which subsequently gets cooked in. This provides a smooth, non-stick surface on both the inside and outside of the cast-iron pan.

You season a cast iron pan by rubbing it with a thin coat of oil, such as canola or vegetable. Place the oiled pan in the oven at 350 to 400 degrees for 30 to 60 minutes. Remove and let cool. Repeat one more time and you should be good. The more you cook with your cast iron, the more seasoned it becomes.

Unless you use your cast-iron pans daily, they should be washed briefly with a little soapy water and then rinsed and thoroughly dried in order to rid them of extra surface oil. If you do not do this, the extra oil will become rancid within a couple of days. Do not put cast iron cookware in the dishwasher.

Salsa Verde

1 C. Flat leaf parsley leaves, minced fine
2 T. Capers, chopped fine
2 Small cloves garlic, minced fine to almost a paste consistency
1 t. Anchovy paste
7 T. Shallots, minced fine
3 T. Red wine vinegar
4 T. Chives, minced
5 T. Olive oil
Salt and pepper to taste

In a medium bowl, add the shallots and red wine vinegar. Let sit for 15 minutes to macerate or soften. Make sure that the flat leaf parsley is minced super fine. Add the remaining ingredients and stir well. Taste and then season with the salt and pepper as desired. Let sit for at least 30 minutes for the flavors to incorporate.

To prepare the flank steak, trim the majority of the fat off the steak and score each side of the meat to form diamond shapes. Drizzle with olive oil on each side and work in with your hands. Season each side with salt and pepper. Let the meat come to room temperature for about 60 minutes before cooking. Preheat oven to 400 degrees.

Place the cast iron skillet on the stove on high. Add a couple tablespoons of olive oil. Test the temperature by splashing a bit of water as described earlier in the posting. Cook for about two minutes on each side. You will know when it is ready to flip, when the meat will not stick. Flip and cook for about two more minutes. Finish in the oven for about five more minutes for medium done. See doneness by touch chart. Let rest for about 5 minutes, so the juices absorb back into the meat before slicing.

Slice about half inch thick and drizzle the salsa verde on top and serve.

Beef Wellington with Brandy Peppercorn Cream Sauce

Beef Wellington is a preparation of beef tenderloin or filet mignon coated with pate and duxelles, then wrapped in puff pastry and baked until golden brown. I wish I loved pate, but I don’t, so I have eliminated it from this recipe. Now on the other hand, I absolutely love Mushroom duxelle, which is a mixture of mushrooms, butter, shallots and thyme that are finely diced and sautéed. To add to the richness of this dish, I recommend putting the cooked mushroom mixture through the food processor to give it more of a paste texture.

Beef Wellingtons take a bit of time to prepare, but if you are looking for an elegant dinner entrée to impress your guests, this is the dish.

Quick tip: You can use the duxelle mixture along with the puff pastry to make mushroom turnovers for your next appetizer.

Mushroom Duxelle Recipe

2 T. Butter
2 Shallots, finely chopped
8 oz. Button mushrooms, finely chopped
1 t. Dried Thyme
Salt and pepper to taste

In a sauté pan, melt the butter, add the shallots and sauté until translucent, about 5 minutes. Add the mushrooms and thyme, stirring occasionally, until the mushrooms have browned and the liquid has evaporated, about 15 minutes. Season with salt and pepper. Cool to room temperature or chill.

Beef Wellington

4 Filet Mignon, approximately ½ pound each
Salt and pepper
1 puff pastry sheet, thawed
2 T. Butter
1 egg

Prepare the beef by trimming of any excess fat. Season each side with salt and pepper. In a large skillet, melt the butter and turn the burner to medium. Sear each side of the filets for about 2 minutes each. Remove and place onto a plate and put into the refrigerator to chill for about 30 minutes.

After 30 minutes, take out and remove any excess liquid with a paper towel. Meanwhile, on a large board, lightly flour and gently roll the puff pastry sheet just slightly. Cut into four equal squares. Add into the center of each square about 1 heaping tablespoon of the mushroom duxelle mixture. Place a seared filet on top of each duxelle mixture. Gently fold the pastry dough around the filet. May need to gently stretch the dough. Turn upright, so the smooth side is face up. Beat one egg with a splash of water and brush the top of each one.

Preheat oven to 400 degrees. Place each beef Wellington on a large cookie sheet and cook for about 20 - 25 minutes or until the pastry is lightly golden brown.

Quick tip: I used a small cookie cutter and placed a “leaf” on each one. If you are having a dinner party, place the initials of each guest on the individual Wellingtons to add that extra special touch.

Brandy Peppercorn Cream Sauce

1 large shallot, finely diced
1 T. Butter
½ t. crushed dried green peppercorns
½ C. Cream
½ C. Brandy
¾ C. Demi-glace broth (1 T. demi-glace into ¾ cup boiling water, let melt and mix)

Using the same pan that you seared the filets in, add the shallots and cook for about 5 minutes. Add the brandy, off the flame. Cook over low heat and deglaze the pan with a wooden spatula. Then add the demi-glace liquid and cook for about 5 minutes on medium high heat. Add the crushed peppercorns and cream. Cook for 5 minutes on medium. Strain the mixture through a fine sieve. Return to the pan and keep on low heat or off if you are not ready to serve.

Quick tip:  If when you are adding the brandy and the pan catches on fire - don't panic!  Simply take off the burner and hold over the sink until the alcohol burns off.

Boeuf Bourguignon

Julia Child made this dish famous. Revived by the recent movie, “Julie and Julia”, this dish was highlighted and Julia’s un-canny pronunciation of the dish is incredibly memorable. My husband’s birthday was a few days ago and ever since he purchased a Regional French Cookbook with a photo of Boeuf Bourguignon on the cover, he asked me to make this. After looking at many recipes, I created the one below with all of the common ingredients.

Boeuf Bourguignon

Ingredients• 1 tablespoon good olive oil
• 10 ounces center cut bacon
• 2 pounds chuck beef cut into 1-inch cubes
• Salt
• Freshly ground black pepper
• 1 pound baby carrots, cut in half
• 1 large yellow onions, sliced
• 2 teaspoons chopped garlic (2 cloves)
• 3/4 cup Cognac
• 3 ½ Cups dry red wine
• 2 cups beef broth
• 1 six ounce can of tomato paste
• 2 teaspoon fresh thyme leaves
• 3 tablespoons unsalted butter at room temperature, divided
• 1 ½ pound fresh mushrooms stems discarded, caps thickly sliced

Directions

Preheat the oven to 300 degrees F.

Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for about 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate with paper towels for draining.

Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. Cook in batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to a plate and continue searing until all the beef is browned. Set aside.

Toss the carrots, and onions, 2 teaspoons of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, until the onions are lightly browned. Add the garlic and cook for 1 additional minute. Add the Cognac, stand back, and cook for one minute to burn off the alcohol. Add the meat and bacon back into the pot with the juices. Add the wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.

Combine 1 tablespoon of flour with 2 teaspoons of water; stir until combined to make a slurry. Add to the stew and stir in. Sauté the mushrooms in 2 tablespoons of butter, over medium heat until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season with salt and pepper to taste.

Grilled Flank Steak with Chimichurri Sauce

My husband and I uncovered the outside grill a few days ago. Early summer is in the air and what better way to kick it off, then grilling meat in the backyard. Flank Steak has always been a favorite and there are hundreds of sauces, marinades and rubs you can use to transform Flank Steak. I used McCormick’s classic Montreal Steak seasoning and a classic Argentine sauce called Chimichurri.

Six Easy Steps to Cook Flank Steak

Lay the Flank Steak out on a cutting board and remove excess fat by using a sharp knife. Again using a sharp knife, score the surface of the steak with 1/4 inch deep knife cuts, about an inch apart, across the grain of the meat and then flip the steak a half turn, and score again to resemble a diamond pattern.

McCormick’s Grill Mates, Montreal Steak is a classic seasoning. Sprinkle a generous amount on each side and let the steak come to room temperature for about 30 minutes.

Preheat the grill on high and it will be hot enough when you hold your hand about an inch over it and you can only hold it there for about a second.

Place steak on the hot grill. If you are using a gas grill, close the lid. Grill for 4-6 minutes on each side. About half way through grilling on each side, turn the steak 90° to give you more grill marks.

Typically Flank steak is best eaten medium rare, but cook to your desired doneness. When the steak has cooked to your preference, remove from the grill and place on a cutting board with edges to capture the juices. Cover with foil to hold in the heat and let rest for 10 minutes to absorb all the juices back into the meat.

Use a serrated knife to make very thin slices, against the grain. Best to slice at a diagonal, so you gain the widest slice.

Chimichurri Sauce

1 Bunch flat leaf parsley
9 Garlic cloves
¾ C. Olive oil
¼ C. Red wine vinegar
3 T. Lemon juice
1 Shallot, diced
1 t. Salt
½ t. dried oregano
½ t. dried basil
½ t. freshly ground black pepper

Add all the above ingredients to a food processor or blender. Pulse together until all ingredients are combined and it is a creamy bright green color.

Grilled Filet Mignon with Parmesan Garlic Butter

My husband and I had a “Saturday” night meal on a Monday night. We love Filet Mignon, but don’t have it very often unless we go out to Ruths Chris for dinner. I grilled onions to accompany the Filet Mignon along with some sautéed yellow squash. Opened a nice Cabernet and watched the season finale of 24! (Is Jack going to live another day to battle the bad guys?)

Seven Steps to a Perfect Filet Mignon:

1. Season the steak with salt and pepper, then let the steak sit for about 30 minutes to soak up the flavors and come to room temperature. This will allow for even cooking.

2. Sear the filet mignon steaks on both sides to lock in moisture and flavor. Set the grill to its highest temperature settings and place steaks on the grill, cooking each side for 3 minutes with the lid down. On a charcoal grill, place the steaks directly over the coals to sear.

3. Turn the grill down to medium. On a charcoal grill move the steaks off to the side away from the coals. After searing, filet mignon needs to be grilled slowly at lower temperatures to keep the juices in and keep the meat from getting tough and remain tender.

4. Cook filet mignon to medium, medium-rare or rare with the lid down. Filet mignon is usually cooked to medium-rare or rare because above medium rare it begins to lose taste and tenderness. However, if you do not like eating rare steak, cook it to medium.

5. When you become masterful at grilling, you will be able to touch the steak with your finger or a fork and know by the “feel” of the steak what stage of “doneness” it is at. Typically when soft to the touch, it is more on the rare side. As the meat becomes less soft to the touch, it is more well done.

6. Remove steaks off the grill when they have finished cooking to your preference. Recommend using tongs so that you don't cut it and allow juices to escape. Cover with foil and let them rest for 5 minutes before serving, to let the juices absorb back into the meat.

7. Place the filet mignon on warm plates when serving so the meat maintains its temperature and you can cover with tin foil. If desired, sprinkle a bit of extra virgin olive oil on the filet mignon just prior to serving, to add flavor. Finish with Parmesan Butter on top of each steak for added flavor.

Parmesan Butter Recipe:

Serves four

4T. Butter
½ C. Fresh grated parmesan cheese
1 Garlic clove, minced
1 T. chopped flat leaf parsley

In a medium ramekin, add the butter and let soften to room temperature. Once soft, add the parmesan cheese, garlic and parsley. Mix together and place into the refrigerator to harden. When ready to serve, top each steak with the butter.

Corned Beef and Cabbage

Corned Beef and Cabbage

The term “Corned” comes from putting meat in a large crock and covering it with large rock-salt kernels of salt that were referred to as “corns of salt” This preserved the meat. The term Corned has been in the Oxford English Dictionary as early as 888 AD. Corned Beef and Cabbage is basically an American tradition on St. Patrick's Day started by Irish-Americans in the mid 1800's

.
Ingredients:
3 pound pre-seasoned corned beef
1 t. all-spice
1 T. black peppercorns
1 bay leaf
1 head of green cabbage
20 fingerling potatoes
Olive oil
Salt and pepper

Place corned beef in a large pot and cover with water. Add the all spice, black peppercorns and bay leaf. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 1 hour per pound or until tender.

About one hour before you are ready to serve, prepare the roasted fingerling potatoes. In a baking dish, place the potatoes. Drizzle olive oil until coated and salt and pepper. Toss under combined. Bake for 45 to 60 minutes at 350 or until lightly brown and fork tender.

Right before you are ready to eat, remove the corned beef and place on a platter. Cover with foil. Cut the cabbage into quarters and cook in the corned beef liquid for about 2 to 3 minutes. Cut the corned beef in slices. Serve with your favorite mustard if desired. Happy Saint Patrick’s Day!