Corned Beef, Braised Cabbage with Slab Bacon, Crispy Rosemary & Sage Fingerling Potatoes

We had our belated St. Patrick’s meal this weekend, which was a re-run of our New Year’s Eve meal. I strayed from the cabbage recipe by using the jowl bacon I had leftover from the Brussels Sprouts a while back. I also tried cooking the potatoes on the barbecue grill since they needed to cook at a higher temperature than the meat… But I ended up burning some of them.

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This time, I went with a 2006 bottle of Interlude from Allagash.