Main Course – Guinness Corned Beef and Cabbage
Ingredients:
•2 pounds red potatoes, quartered
•1 pound carrots, cut into 3-inch pieces
•2 celery ribs, cut into 3-inch pieces
•1 small onion, quartered
•1 corned beef brisket with spice packet (3 to 3-1/2 pounds)
•8 whole cloves
•6 whole peppercorns
•1 bay leaf
•1 bottle (12 ounces) Guinness stout or reduced-sodium beef broth
•1/2 small head cabbage, thinly sliced
•Prepared horseradish
Directions:
1. In a 6-qt. slow cooker, combine potatoes, carrots, celery and onion. Add corned beef (discard spice packet or save for another use).
2. Place cloves, peppercorns and bay leaf on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. Place in slow cooker. Pour stout over top.
3. Cook, covered, on low 8-10 hours or until meat and vegetables are tender, adding cabbage during the last hour of cooking. Discard spice bag.
4. Cut beef diagonally across the grain into thin slices. Serve beef with vegetables and horseradish. Yield: 9 servings.
Dessert - Irish Creme Chocolate Trifle
Ingredients:
•1 package devil's food cake mix (regular size)
•1 cup refrigerated Irish creme nondairy creamer
•3-1/2 cups cold milk
•2 packages (3.9 ounces each) instant chocolate pudding mix
•3 cups whipped topping
•12 mint candies, chopped
Directions:
1.Prepare and bake cake according to package directions, using a greased 13-in. x 9-in. baking pan. Cool on a wire rack for 1 hour.
2.With a meat fork or wooden skewer, carefully poke holes in cake about 2 in. apart. Slowly pour creamer over cake; refrigerate for 1 hour.
3.In a large bowl, whisk the milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set.
4.Cut cake into 1-1/2-in. cubes; place a third of the cubes in a 3-qt. glass bowl. Top with a third of the pudding, whipped topping and candies; repeat layers twice. Store in the refrigerator. Yield: 16 servings.
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