|I love this gravy and tater combination, if your having a good Ole Fashioned Irish dinner, give these a try for that Corned beef dinner. You may want to just drink the gravy!|
I have had these many ways in various Restaurants, from chunky potatoes to smooth with curly cabbage. Here is my favorite way to make these and of course you must top with Guinness gravy! Tip: I love making a pot roast first and using the juices from that to add to the broth to make gravy.
1 cup savoy curly cabbage chopped, boiled and drained (small pieces)
1 pound of potatoes cubed and semi peeled, (I like leaving some of the skins on, I use red preferably or white potatoes)
1 stick of real butter
freshly cracked pepper
kosher or sea salt to taste
Boil the cabbage and potatoes together till potatoes are soft with a little salt in the water. Drain.
Smash potatoes with a hand masher leaving some lumps of potatoes. Add the butter while this is hot stirring to blend. Use salt and pepper to taste.
This will look chunky with some skins and cabbage.
Make a deep well in the center and pour the Guinness gravy in the middle..
2 cups beef broth
1 cup Guinness beer
2 cloves minced garlic
1 onion coarsely chopped
2 tablespoons corn starch mixed with 3 tablespoon cold water
2 tablespoons butter
Melt butter in the saucepan, add garlic and onions saute a few minutes till softened. Add the water, beer, broth. Simmer around 10 minutes on medium heat. Add the cornstarch mixture to thicken, continue cooking to desired thickness. We like ours thick so I cook it longer until it's nice and thick not soupy. If you have to make another round of cornstarch and water combination to add in.