Chef Francois shows us how to make special St. Patrick’s Day grub for the whole family!

Midday

Tomorrow is the Irish holiday celebrated throughout the world: St. Patrick’s Day! To help you get prepared for the weekend, Chef Evan Francois from Harmons, joined Ali Monsen, to share his special recipe Herb Potatoes. Plus, we got a bonus recipe for Corned Beef and Cabbage to share with you right here on our website.

Corned Beef and Cabbage
Serves 6

Ingredients:
Corned Beef
1 onion, quartered
2 cloves garlic
2 bottles Guinness beer
3 1/2 pound uncooked beef brisket
1 Tbsp pickling spices
Vegetables
1 Tbsp canola oil
1 head green cabbage
4-5 carrots, cut into chunks

Instructions:
Preheat the oven to 300 degrees.

In a large pot or slow cooker over high heat, add the onion, garlic, beer, beef and spices and bring to a boil over high. Reduce the heat to low, cover the pot, and cook until tender, 4-6 hours. Strain the onions and pickling spices and discard. Reserve the corned beef cooking liquid.

To make the vegetables, cut the cabbage into 8 wedges. In a separate large, wide pot over medium-high heat, warm the oil. When hot, add the cabbage wedges and cook until browned, 3-4 minutes. Turn to brown the other side. Add the carrots. Pour in the reserved corned beef cooking liquid, increase the heat to high and bring to a boil. Reduce to a simmer, cover, and cook for 10-15 minutes. Use tongs or a large spoon to carefully remove the cabbage wedges and reserve. Continue cooking the carrots and potatoes until cooked through, another 5-10 minutes.

Slice the corned beef and serve with the cabbage and vegetables. Pour a bit of the sauce over the corned beef just before serving.

Lemon Herb Potatoes
Serves 4

Ingredients: 
2 tablespoons sage leaves, chopped
1 tablespoon rosemary, chopped
2 teaspoons thyme leaves
2 teaspoons finely grated lemon zest
3 cloves garlic, chopped
2 pounds fingerling potatoes, halved lengthwise
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter, melted
Salt and pepper to taste

Instructions: 
Preheat the oven to 425°. In a small pot melt the butter and oil together.  Add the garlic, herbs, lemon zest and cook on medium low for three minutes. In a large bowl, toss the potatoes with the oil and butter mixture and season with pepper. Spread the potatoes on a baking sheets and roast for 25 minutes. Check for seasoning once the potatoes are fully cooked and then transfer to a bowl and serve.

For more recipes, and to see all that Harmons has to offer, visit www.HarmonsGrocery.com.

Copyright 2019 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

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