ST. PATRICK'S DAY BLESSINGS ~ ROASTED CORNED BEEF, CABBAGE, RAINBOW CARROTS, YUKON GOLD POTATOES & HORSERADISH CREAM SAUCE / MURPHY'S IRISH COFFEE

"May the road rise to meet you,

May the wind be always at your back.

May the sun shine warm upon your face,

The rains fall soft upon your fields.

And until we meet again,

May God hold you in the palm of his hand."

~ Irish Blessing

CORNED BEEF WITH ROASTED CABBAGE, RAINBOW CARROTS, YUKON GOLD POTATOES & HORSERADISH CREAM

Simple 'One Plate' Supper compliments of Once Upon a Chef https://www.onceuponachef.com

For Corned Beef and Vegetables

1  4-lb flat cut corned beef with seasonings packet (do not trim fat)

4  Tbsp. melted unsalted butter

2  Tbsp. prepared horseradish

1  1/2  tsp salt

1/4  tsp. freshly ground black pepper

6  diagonally sliced carrots

1  1/4  lb. halved small gold potatoes

1 very small head of green cabbage, sliced into slabs

Italian Parsley for garnish 

For Horseradish Cream Sauce

1  cup sour cream

2  Tbsp. prepared horseradish - or to taste

1  Tbsp. Dijon mustard

1  tsp. white wine vinegar (I love balsamic white)

1/4  tsp salt

1/4  tsp. freshly ground black pepper

1/4  tsp. sugar

• Preheat oven to 325º. Set one oven rack in middle position and another in bottom position.
• Rinse corned beef several times under running cold water. (No need to dry)
• Place corned beef fat side up in large roasting pan (you'll trim fat aft meat is cooked). Pour about 1/8 inch water around meat. Sprinkle contents of seasoning packet into water around corned beef. Cover pan tightly with heavy-duty aluminum foil and roast on middle rack for 3 hours.
• Meanwhile, in small bowl, mix together melted butter, horseradish, salt and pepper. 
• Place carrots, potatoes, and cabbage side by side on rimmed baking sheet (do not line pan with foil; potatoes will stick). Drizzle horseradish butter mixture over veggies and toss with spatula to coat all evenly, keeping vegetables separate. Turn potatoes so they are cut side down (they'll get crispier that way).
• After corned beef has roasted for 1 1/2 hours, place pan of veggies on bottom rack of oven. Roast veggies and continue  cooking corned beef or 1 hour and 30 minutes more, util both meat and veggies are tender. Check occasionally to be sure they are browning evenly. (Cabbage will brown first, so give a toss when bottom pieces look golden. Potatoes and carrots may need to be turned but only if nicely browned on bottom for time is up.)
• Transfer corned beef to cutting board and let sit until cool enough to handle, about 5 minutes. Cut off layer of fat on top and discard. Slice meat again gran into 1/4 inch slices. Arrange on platter with roasted beatable and sprinkle with parsley. Serve with Horseradish Cream Sauce. (6-8 servings)

 
Platter of Corned Beef, Roasted Cabbage, Carrots & Potatoes

Plated Corned Beef, Roasted Cabbage, Carrots & Potatoes

MURPHY'S IRISH COFFEE

MURPHY'S IRISH COFFEE

~ a healthy jigger of Brandy (Brian's claim to smoothness instead of Irish whiskey)

1 healthy tsp. of brown sugar

freshly brewed strong black coffee

fresh whipping cream

1 Tbsp. powdered sugar

1 tsp. vanilla

freshly grated nutmeg, chocolate or cinnamon

• Whip cream until a soft peak forms. Add powdered sugar & vanilla. Continue whipping until a peak forms.
• Warm an Irish coffee glass in hot water. Pour brandy (or Irish whiskey) & brown sugar into the glass and stir. Slowly pour fresh coffee filling the glass to within half an inch or so of the top. Carefully top with whipped cream. Garnish with nutmeg, chocolate shavings or cinnamon. Toast loved ones near and enjoy sipping through the rich cream. (Thanks Brian!)