For 2016 we had our two good friends over (who were married the day after we were!), as they hadn't been over yet for "Irish" night. They love coming over and always bring wine (best hostess gift by the way!). Meal prep for this dinner actually started a few days before. Missy the taste-tester was ready too!
First, Banger = Sausage. Next, this year I had a hard time sourcing true Irish bangers, so I substituted English Bangers. Please do NOT sub with Brats. You may use plain chicken sausages, but do not use spicy sausages here.
1/2 thick sliced onion
One clove garlic
One Bay Leaf
Two Guinness, Draft in Bottle
2 TBSP Dried Parsley
1 TBSP Mustard Seed
1 TSP dried Basil
1 dried sage leaf, crushed (or 1/2) TSP
1 TSP dried Rosemary
1/2 TSP dried Marjoram
1/2 TSP dried Thyme
Step 1 - the SoakPlace Bangers in a dish to marinate (24-48 hours). Use a large Ziploc or deep sheet pan.
Use HALF of the Beer listed (the other half comes later for braise and roast!) to marinate
Add the spice mixture to the marinating liquid.
Reserve the Onion until Step 2.
On the morning you are cooking, start early. These take up to 4 hours to cook.
Preheat oven to 300 degrees
Remove bangers from marinating liquids.
Remove garlic cloves and bay leaves
Place the bangers in a single layer in a deep roasting dish.
Cover with onions; re-add the garlic and bay leaf
Use the remaining Beer, which should just barely cover.
Cover pan tightly with foil.
BRAISE for 2 hours at 300 degrees, not removing the foil
Make the Mustards!
At 2 hours, remove foil and turn to coat.
Cook 1 more hour, no cover
At hour 3, remove pan from oven.
Step 3 - The RoastRemove bangers (will be HOT) and slice into 1" diagonal pieces.
Discard cooking liquid, reserving the onions and garlic
Place the sliced bangers and onions back into pan
Turn oven temperature up to 375 to roast and crisp up the edges of the slices, should take anywhere from 30 minutes to an hour, depending on how thick and how many slices you have.
Once the edges are roasted and crispy, remove from oven and plate to serve with mustard!
Start with your favorite plain mustard: Dijon, Stone Ground and/or Spicy Brown.
1 Cup of Dijon Mustard
1/4 Cup of Raw Honey
1-2 Shots of Jameson Whiskey
1 TBSP dry mustard powder
Splash of Lemon Juice
1/2 Cup of Dijon Mustard
1/2 Cup of Stone Ground and/or Spicy Brown Mustard
1/4 cup Raw Honey
1/2 Cup Irish Stout (Guinness works great)
1 TBSP dry mustard powder
Splash Lemon Juice
Drizzle honey and whisk to mix
Add a splash of lemon juice to brighten
Adjust honey, alcohol and mustard to your liking.
CHILL for at least 1 hour
If the mustards are too runny, you can add more dry mustard powder to thicken. Just whisk more in, and re-chill for 30 minutes
Corned Beef can be prepared many ways. You can buy the little package at the supermarket, either the Point or Flat Cut, or you can go to a restaurant supply chain (Cash & Carry) and buy the whole brisket and cut it into pieces yourself, which is what I do.
- In a large enough crock-pot, place your corned beef on the bottom. If you have a large Crockpot, you can double layer the meat.
- You want to place enough water (cold, filtered) to just barely cover the brisket.
- Then place the spice packet in, put the lid on and set it so it cooks on low for 8-10 hours. I used two Crockpots this year, as we wanted corned beef leftovers!
- With 1 hour remaining, I add Cabbage and carrots to the mix, removing 1-2 cups of liquid for use in the potatoes.
- Cook until tender! If liquids start to boil or bubble over, just remove some juice and reserve (liquid gold right there!)
- To serve, remove from Crockpot (carefully), remove layer of fat, slice across grain on the Flat cuts and diagonally for the point cuts.