In the spirit of St. Patrick’s Day, I decided to make a succulent and savory Grobbel’s Corned Beef Brisket. As for a side, I knew I needed cabbage and potatoes, but you’re talking to an Italian – so of course, I piled one on top of another making what I lovingly refer to as Irish Lasagna!
Carlo’s Irish Lasagna
Image may be NSFW.
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Ingredients:Image may be NSFW.
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Image may be NSFW.
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5 medium to large potatoes, washed, skin-on, and sliced thickly
1 medium yellow onion, halved and sliced
1/2 cup shredded mild cheddar cheese
half green cabbage, coarsely sliced
1/4 cup cooked crumbled bacon
3 tbsp. extra virgin olive oil
2 cups water
salt and pepper
Directions:
In a medium baking dish, add the extra virgin olive oil. Mix and spread evenly the sliced potatoes and onions. Lightly sprinkle with salt and pepper to taste. Image may be NSFW.
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Sprinkle a layer of shredded cheese, using the entire amount, then the bacon. Image may be NSFW.
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Layer the top with the cabbage and pour over 1 cup of water. Again, lightly sprinkle with salt and pepper. Image may be NSFW.
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Cover and bake at 350 F for a total of 1 1/2 to 2 hours. After the first hour, add the other cup of water. I cooked this at the same time as the brisket. Image may be NSFW.
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I placed the meat into a Dutch oven with 1/2 cup red wine, then sprinkling meat tenderizer and black pepper. Image may be NSFW.
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I cooked on low, covered, for about 2 hours, occasionally adding water. Image may be NSFW.
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Buon Apetito and Happy St. Patrick’s Day!!
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