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


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

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

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

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

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.

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