Corned Beef, Braised Cabbage with Slab Bacon, Duck Fat Roasted Potatoes with Dill Horseradish Cream

Once again, St. Patrick’s Day has passed,and I did the usual Corned Beef and Braised Cabbage with Slab Bacon. But instead of the Roasted Fingerlings that I usually do, I decided to do the Duck Fat Roasted Potatoes. I left out the Rosemary and made a Dill Horseradish Sauce to go with the meal.

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I went with my last bottle of Curieux – Bourbon Barrel-Aged Belgian Tripel – from Allagash.

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