Housemade Corned Beef

1. Potato: Buttermilk Mashed

Boil Yukon potatoes until tender, then drain. Mash potatoes with butter, buttermilk, heavy cream, salt, and pepper until smooth. Adjust seasoning as needed, then set aside.

2. Cabbage: Beer Braised with Carrots

In a large pot, heat the oil blend over medium heat. Add the onions, carrots, and garlic, cooking until softened. Stir in cabbage, chicken base, and seasonings. Pour in dark stout beer and water, then bring to a simmer. Cover and cook until the cabbage is tender, about 45 minutes. Finish with a small amount of butter for added richness.

3. Grain Mustard Sauce

Mix whole grain Dijon mustard in a small bowl. Set aside for serving.

4. Corned Beef

In a large pot, combine corned beef with coriander seeds, black pepper, clove, ginger powder, bay leaf, mustard seed, crushed red pepper, and cardamom. Add enough water to cover the beef, then bring to a boil. Reduce heat, cover, and simmer for 3-4 hours until the beef is tender. Slice the corned beef and keep warm for serving.