Delicious St. Patrick's Day Dinner

Slow Cooked Beef Brisket

Cook the Beef Brisket in a slow cooker with spices provided in the package (if you have) a generous glug of Worcestershire Sauce and Beef Stock ( fluids no more that 1/3 of the way up the joint of meat.  If no spices were provided add your own - pepper corns, bay leaf, salt and pepper.  Cook for 6/7 hours until tender, remove from pot and slice

Celebration Colcannon

1 medium Swede (Yellow Turnip), peeled, cubed

2 medium Parsnips, peeled, cubed

4 good sized Potatoes, peeled, quartered

I carton of chicken stock

1 stick of Butter

Ground White Pepper

Salt

2 Medium Onions, peeled, cut into rings

EVOO

I Head of Curly Kale

Using 2 tblspns of Butter and a glug of EVOO cook onions on a low heat until they are caramelized.

Wash and tear into pieces the Kale, sprinkle with salt and wilt with boiling water.  Cook until tender, drain

Place Swede and Parsnips in a pot with chicken stock, bring to boil, cook for 15 minutes, then add potatoes, cook for 10 mins longer until all vegetables are soft.

Mash root vegetables with remaining butter, add white pepper.  Fold in cooked kale, top with onions.

Pea & Carrots

Six Carrots, peeled and sliced
1 tbsp sugar
2 oz butter
1 cup frozen peas

Cook carrots in water, sugar and butter on low until just tender.  Add frozen Peas cook for a further 2/3 minutes.