From the restaurant: Tim Finnegan's Irish Restaurant & Bar
For the corned beef:
3-4 pound corned beef brisket with spice package.
For the Irish champ:
8-10 medium sized potatoes
4 tablespoons unsalted butter
3 cup heavy cream
Salt and pepper
1/4 chopped chives (optional)
For the cabbage:
2 medium or 1 large head of cabbage
8 to 10 slices of Irish or American bacon
4 cloves of minced garlic
1/4 cup bacon fat drippings or vegetable oil
Salt and pepper
For the Onion Demi-Glace :
4 large yellow onions
¼ cup extra virgin olive oil
1 tablespoon coarse black pepper
2 cups demi-glace (can be found online or at specialty gourmet shops)
2 cups beef stock
1 tablespoon whole grain Dijon mustard
1 ½ tablespoons corn starch
¼ cup cold water
Cook 8-10 slices of regular bacon. Save the bacon drippings for use in the cabbage. If using Irish bacon cook them until they are done, 4-5 min. then dice into small pieces.
Prepare the corned beef the day before, and refrigerate overnight. Save the broth from the corned beef and refrigerate overnight as well. This will make slicing the corned beef much easier. Reheat the broth just before you are ready to serve and submerge the sliced corned beef for a few minutes, plate, and serve.
Oven to 275 degrees
For the corned beef, place the brisket into a roasting or baking pan, at least 4 inches deep. Add water until the brisket is about 75% submerged, and add the seasoning packet. Cover the pan with plastic wrap, and then with aluminum foil. Bake at 275 (a bit lower for conventional ovens) for 4 hours. Remove the brisket and place on a tray to cool. Make sure to save the broth.
For the Irish champ, peel the potatoes, and cut into medium sized pieces. Boil for about 20 min over a med-hi heat until they are tender throughout. Drain the potatoes. Add the butter and most of the heavy cream, reserving some in order to adjust to the desired consistency, to potatoes and mix until creamy. Salt and pepper to taste. Then stir in chives (optional). Cover to keep warm.
For the cabbage, first cut the cabbage in half, and remove the core. Shred the cabbage into 1/4 inch strips. Add bacon grease or vegetable oil to a large sauté pan, and heat over a medium flame. When the oil is hot add the bacon and garlic. Cook for 2-3 minutes until the garlic begins to brown. Next add the cabbage and enough water to pool about 3/4 inches deep. Bring to a boil, then reduce heat, and cover. Let simmer for about 10 minutes, stirring occasionally until cabbage is tender. Salt and pepper to taste. Drain before serving.
For the Onion Demi-Glace, heat the olive oil in medium sauce pan over medium heat. Chop the onions into ¼ inch strips, and add to sauce pan. Season with the black pepper, and cook until the onions are very tender. Add the demi-glace and the beef stock to the saucepan. Bring the mixture to a boil, and then reduce heat to a simmer for 10 minutes. Stir in the mustard. Combine the corn starch and cold water in a small bowl, and then add it to the saucepan. Continue to heat until it reaches the desired thickness, and then remove from heat.