E&E Stakeout Grill

4lb Raw Corn Beef – 1lb per person (lots of fat to trim)

4 Quarts Water

1lb Fingerling and Small Red Skin Potatoes / cut in halves

1lb Baby Carrots

 Boil Corn Beef for 2.5 to 3 hours or until tender. Add potatoes and baby carrots during the last 10 minutes.

 1lb Savoy Cabbage / quarter-inch diced

4 Strips of Bacon

Quarter Cup Diced Onion

1 Tbsp Cider Vinegar

Pinch of Caraway Seeds

Salt to Taste

3 Tbsp Vegetable Oil

Half a Cup Corn Beef Broth

Heat vegetable oil, add onion and bacon, sauté for a few minutes, add diced cabbage, and stir until wilted. Add corn beef broth, caraway seed, vinegar and salt to taste. Simmer for 10 minutes and set aside.

Cooked Fingerling, Redskin Potatoes and Baby Carrots

1 Tbsp of Chopped Parsley

2 Tbsp Butter

Melt butter in skillet, add chopped parsley, potatoes and carrots and toss with salt and pepper to taste. 

A nice green hat beats green beer, but if you must….

Guten Appetit – Chef Erwin

P.S.: Come and see us as E&E’s on St. Patrick’s Day