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Boxty eggs milk salt oil flour potato baking soda potatoes filling beef cabbage white wine heavy whipping cream salt potatoes sauce good irish stout milk Parmesan cheese whole-grain mustard butter
Viewed: 134 - Published at: 10 months agoIngredients
- Boxty
- 2 eggs
- 1/2 cup milk
- 1/2 tablespoon salt
- 2 tablespoons oil
- 1/2 cup flour
- 1/4 cup peeled finely grated potato
- 1/2 tablespoon baking soda
- 1/2 cup mashed potatoes
- Filling
- 6 ounces sliced lean corned beef
- 1/2 cup cabbage, chopped
- 1/4 cup white wine
- 1 cup heavy whipping cream
- 1/4 teaspoon salt
- 1/2 cup mashed potatoes
- Sauce
- 1/4 cup good irish stout beer
- 1/2 cup milk
- 1/4 cup grated parmesan cheese
- 1/8 cup whole grain mustard
- 2 tablespoons butter
Method
- Boxty: Peel and grate potatoes into a bowl quickly. Add eggs, milk, oil, half the mashed potatoes and mix.
- In a separate bowl sift together flour, salt and baking soda. Mix the egg mixture and the flour mixture together until blended.
- Let stand for 2 hours before using.
- Filling: Add the corned beef to a saute pan with the oil and begin to brown.
- Add the cabbage and heat till it steams. Pour in the wine and reduce until it's almost gone.
- Add the cream, reduce a few minutes, then season with salt.
- Sauce: Melt butter over low heat and slowly stir in milk.
- Once milk has been well incorporated add Parmesan until melted.
- Stir in Stout and mustard and simmer to desired consistency.
- Preparation: Pour a small amount of the boxty mix into a non-stick fry pan over low heat. Swirl as you would an omelet and coat the pan with the batter.
- Saute until cooked through and remove from pan.
- Add Mashed potatoes and corned beef mix and wrap with boxty. Cover with sauce and serve.
