Irish New Year's Dinner

• 3 lbs cured loin of bacon
  
  
• 2 bay leaves
  
  
• 1 tsp peppercorns
  
  
• 1 stick of celery (chopped)
  
  
• 1 large onion (cut in quarters)
  
  
• 1 carrot (chopped)
  
  
• (for the cabbage)
  
  
• 1 large green savoy cabbage (hard core removed and thinly sliced)
  
  
• 3 Tbsp of butter
  
  
• 2 Tbsp water
  
  
• kosher salt and freshly ground black pepper
  
  
• (for the mustard sauce)
  
  
• 3 Tbsp butter
  
  
• 2 Tbsp all purpose flour
  
  
• 1/2 cup heavy whipping cream
  
  
• ½ cup reserved cooking liquid
  
  
• 1 Tbsp whole grain mustard
  
  

 
How to make it

[*]Put the bacon in a large saucepan and cover with cold water. Add the bay leaves, peppercorns, celery, and carrot.   Bring to the boil and then cover with a lid and reduce the heat to a low simmer for 20 minutes per pound plus an additional 30 minutes.

[*]Remove the bacon from the pan and set aside. Reserve ½ cup of cooking liquid for the sauce.

[*]To make the mustard sauce melt the butter and add the flour cooking for a minute and then whisk in the reserved cooking liquid, heavy whipping cream, mustard and salt and pepper.

[*]To make the cabbage melt the butter in a large skillet and then add the cabbage tossing with tongs until it’s bright and fragrant. Sprinkle 2 Tbsp of water over the cabbage to wilt slightly but still remaining crispy and bright.

[*]To serve slice the bacon and drizzle with a little mustard sauce and top with crispy cabbage.


Enjoy, and have a peaceful and prosperous new year!