Corned Beef Dinner

with Guinness Braised Cabbage Wedges & Roasted Fingerling Potatoes

March 16, 2026

Ingredients

Sliced Corned Beef

·         5 oz Slices of corned beef and broth

Guinness Braised Cabbage

·         1 head green cabbage, cut into wedges

·         Clarified butter

·         4 oz Guinness stout

·         3 oz Chicken stock

·         Kosher salt and black pepper, to taste

Roasted Fingerling Potatoes

·         1 lb. Fingerling potatoes, cut in half

·         Clarified butter and olive oil

·         Salt and pepper, to taste

·         1 sprig of Rosemary, leaves removed and chopped

·         1 sprig of Thyme, leaves removed and chopped

·         2 Garlic cloves, smashed

·         Chopped flat leaf parsley toss as garnish

Balsamic Reduction

·         1 cup of Balsamic vinegar

·         2 Tbsp Honey

Caper Horsey Sauce

·         1 cup Sour cream

·         ¼ cup prepared Horseradish 

·         1 tbsp Dijon mustard

·         2 tsp Capers

·         1 tsp Lemon juice

·         1 tbsp Chives

·         1 tbsp Dill, fresh

·         2 tsp Worcestershire sauce

·         Pinch of cayenne pepper

Instructions

1.       Cabbage: Steam cabbage wedges in Guiness and chicken stock. Chill cabbage wedge and season with salt and pepper to taste. Place cabbage in hot pan with clarified butter until brown set aside.

2.       Horsey Caper Sauce: Mix all ingredients and set aside.

3.       Roast Fingerling Potatoes: Toss halved fingerlings in olive oil and butter. Season with salt and pepper to taste, add chopped rosemary and thyme. Spread dressed potatoes on lined sheet pan. Bake at 375F for 15 minutes. Garnish with fresh chopped parsley and pan drippings.

4.       Balsamic Sauce: In a small saucepan, mix vinegar and honey. Mix and slowly Reduce on low heat until the mixture reaches a sauce like consistency.

 5.       Build the Plate: Arrange browned cabbage, roasted potatoes, and sliced corned beef on a serving plate. Garnish cabbage with balsamic glaze. Garnish corned beef with broth and horsey sauce.

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