Cabbage And Bacon Colcannon With Irish Whiskey Steak Recipe

INGREDIENTS:

For the Cabbage:

• 3 Tbsp butter
• 2 white or yellow onions, diced
• 2 carrots, peeled and minced
• 2 celery stalks, minced
• 1 bay leaf
• 1 clove garlic, peeled and minced
• 1 pound green cabbage, shredded
• Dash of ground nutmeg
• Salt and pepper for seasoning

For the Mashed Potatoes:

• 5 lbs. red skinned potatoes, cut into even pieces
• 2 cups sour cream or buttermilk
• 1 stick butter
• Salt and pepper for seasoning

For the Colcannon:

• Cabbage Mixture
• Mashed Potatoes
• 1 bunch green onions, thinly sliced
• 1 pound bacon, cooked until crisp and crumbled, save a bit for garnish.
• For the Whiskey Steak Marinade:
• 1/2 cup brown sugar
• 1/2 cup whiskey
• 3 Tbsp olive oil
• 1/2 Tbsp garlic powder
• 1/4 cup soy sauce
• 1 Tbsp salt
• 1 Tbsp pepper
• 2 lb beef Ribeye steaks

INSTRUCTIONS:

To Make the Mirapoix:

1. Melt the butter over medium heat in a large skillet. Add the onion, carrot, celery and bay leaf to the pan.
2. Saute until the vegetables are tender and translucent; approximately 10-15 minutes.
3. Add the garlic and saute another minute; remove the bay leaf.
4. Add the shredded cabbage and saute until tender but still crisp.
5. Add the nutmeg and season with salt and pepper to taste.
6. To Make the Mashed Potatoes:
7. Boil the potatoes in salted water until tender (depends on size; start checking at 15 minutes by piercing with a fork; it should easily penetrate the potato). Drain thoroughly.
8. Add sour cream and butter and mash to desired consistency (I like mine rustic so I leave the skin on and smash more than mash).

To Make the Colcannon:

1. Fold the cabbage mixture, green onions and bacon into the mashed potatoes.
2. To Make the Steaks and Serve:
3. Put all the ingredients except the steak into a small saucepan and warm until the sugar is melted.
4. Put steaks and marinade into an airtight bag or container and massage marinade into steak; refrigerate for 2-6 hours.
5. Remove steaks from marinade and either pan fry in a combination of olive oil and butter or cook on the grill.
6. Allow to rest for 5 minutes if slicing.
7. Place large serving of colcanon on plate and garnish with bacon. Top with whole steak or steak slices.

Source: Creative Culinary

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