Recipes

The Dublin Dagwood

paired with Guinness Draught

Recipes & Pairings

The Dublin Dagwood

Mains
Prep time
30 Mins
Cooking time
20 Mins
Serves
4

Ingredients

1 lb warm corned beef, sliced thick

 

Ingredients for Jalapeno & Cheddar Irish Soda Bread

2 ¼ cups AP flour

2 teaspoons baking powder

¼ teaspoon baking soda

½ teaspoon salt

1/3 cup granulated sugar

1 egg

1 cup buttermilk

6 tablespoons melted Irish butter

½ cup chopped pickled jalapenos

4 oz yellow Irish cheddar, ¼ inch cubes

1 tablespoon toasted caraway seeds

 

Ingredients for Pickled Red Cabbage

1 cup white vinegar

½ cup water

3 tablespoons Sugar

2 tablespoons sugar

½ of a red cabbage, sliced thin

 

Ingredients for Creamy Honey Dijon

1 cup stone ground mustard

¼ cup honey

¼ cup mayo

½ teaspoon granulated garlic

Prep time
30 Mins
Cooking time
20 Mins
Serves
4

Jalapeno & Cheddar Irish Soda Bread

Preheat oven to 400.

Mix together flour, baking powder, baking soda, salt and sugar. In a separate bowl, whisk together egg, buttermilk and melted butter. Combine the dry and wet ingredients until mixed. Do not over mix, you just want all the dry ingredients hydrated. Gently fold in jalapenos, cheese & caraway seeds. 

Spray loaf pan with a liberal amount of non-stick cooking spray. Add in batter and top with some flakey sea salt. Bake for about 20 minutes or until a toothpick or cake tester comes out clean. 

Cool for 5 minutes and quickly remove from tin to a wire rack to finish cooling.

 

Pickled Red Cabbage

Simmer vinegar, water sugar and salt until dissolved. Add in cabbage to warm pickling liquid and let sit overnight!

 

Creamy Honey Dijon

Whisk stone ground mustard, honey, mayonnaise and granulated garlic together and season to taste.

 

Sandwich Build

Butter and griddle a fresh slice of Irish soda bread. Place a layer of sliced Irish cheddar on the bottom slice, then a couple nice slices of warm corned beef and top with pickled red cabbage and a schmear of the creamy honey dijon. Top with second slice of soda bread, cut in half and enjoy.