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THE DUBLIN DAGWOOD

quote

A bite of this sandwich followed by a sip of cold Guinness Draught – delicious!.”

Succulent slow-braised corned beef piled high on homemade Irish cheddar jalapeno soda bread with pickled red cabbage and creamy honey Dijon.
Featured Beer:
Guinness Draught
Difficulty
Hard
Prep Time
30 mins
Serves
4
Cooking Time
20 mins

Ingredients

Method

JALAPENO & CHEDDAR IRISH SODA BREAD

Preheat oven to 200°C. 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 few slices of warm corned beef and top with pickled red cabbage and a smear of the creamy honey Dijon.
Top with second slice of soda bread, cut in half and enjoy.

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