In honor of St. Patrick’s Day, we are featuring a more authentic, modernized take on Irish cuisine which requires ditching the idea of corned beef and embracing the delicious Bacon Joint Cabbage with Jameson-Shallot Sauce — which pairs well with a nice stout, glass of Gewürztraminer or, of course, a pour of Irish whiskey. So take a cue from the pace of Dublin and stop by your local pub, enjoy a few drinks, then invite friends back to your house for a hearty and tasty meal that will only take minutes to heat and serve. Here is the recipe for Bacon Joint and Cabbage with Jameson-Shallot Sauce.
Bacon Joint and Cabbage with Jameson-Shallot Sauce
Don’t forget to soak the bacon joint for at least 8 hours in order to get rid of the excess salt it exudes from the brining process.
Active Time – 1 ½ hours, Cooking Time – 3 hours
Ingredients for Joint and Cabbage
1 3lb. bacon joint, soaked overnight in cold water
2 large yellow onions, peeled and quartered
3 large carrots, peeled and quartered
3 celery stalks, quartered
2 dried bay leaves
1 sprig rosemary
4 sprigs thyme
8 to 10 black peppercorns
1 head green cabbage
Ingredients for Sauce
3 tablespoons unsalted butter
¼ cup shallots, minced
1 ½ cup reserved cooking liquid from bacon joint
2 teaspoons Dijon mustard
¼ cup Jameson Irish Whiskey
2 tablespoons light brown sugar
1 tablespoon maple syrup
Kosher salt
Direction
Rinse bacon joint well and place in a large stockpot with all ingredients except cabbage. Pour just enough cold water to cover the ingredients and bring to a boil. Reduce heat to simmer and cook for 2½ hours, being sure to turn bacon and add additional water, if necessary, occasionally.
Discard the outer leaves of the cabbage and cut into quarters. Add cabbage and cook for another 30 minutes.
Remove cabbage and bacon from the pot. Strain liquid and reserve 2 cups for sauce. Remove the rind from the bacon, if there is one and slice. Serve with cabbage and sauce.
For the sauce, melt 2 tablespoons butter in a pan until foam subsides. Add shallots, season with salt, and sauté over medium heat for 3 to 4 minutes until tender and slightly brown. Add 1½ cups of reserved cooking liquid and mustard. Simmer until stock is reduced by half. Add Jameson Whiskey and cook for 3 to 4 minutes, until alcohol is absorbed. Add remaining butter, sugar and maple syrup and whisk until glaze forms and the sauce thickens.
