Colcannon and Grilled, Whiskey-Marinated Grass-Fed, Tri-Tip Steak. Really rolls off the tongue doesn’t it? Let’s call it, “Colcannon and Whiskey Steak” instead.
For the steak, I’ll be using a simple whiskey marinade. I’m adapting the steak recipe from the one linked here. Next year, I’ll add onto this and make a vegetarian sauce using the same base as the marinade. But, I didn’t think of it until I smelled it and really wanted to eat it. By that time, everything was too time-sensitive to go ahead and make a vegetarian sauce just for myself. So, next time. My vegetarian version of this dish is still a work in progress.
For the Colcannon: It’s just thin-sliced cabbage sautéed with an onion mirepoix then mixed with mashed, red potatoes. But, if you insist, I’ll do the work and write it out for you. The mirepoix can be designed to your liking. I’ll write out a recipe for those who need it. I’ll be doing mostly onions. If you like something else, then by all means, mix it up. I’m not much of a mushroom fan, but that would probably go well, if you’re a big mushroom person.
Recipes are below. Meanwhile, here’s a little picture story of our day of cooking.
- 2 yellow onions, diced
- 1 carrot, peeled and minced
- 1 celery stalk, minced
- 1 bay leaf
- fresh ground black pepper
- 4 tbs. salted butter
- 1 clove garlic, peeled and minced
- 1/2 cup of water
Directions: Place all the ingredients except the water into the slow-cooker. Cover. Cook on low for 3 hours. Add water. Stir. Cover. Cook for 2+ more hours. Remove bay leaf.
Sautéed Curly Kale or Crisp Green Cabbage
- 2 tbs. butter
- onion mirepoix (recipe above)
- 1 lb. curly kale or crisp green cabbage, shredded
- ground sea salt (to taste)
- ground black pepper (to taste)
- dash of freshly grated nutmeg
Directions: In a large saucepan, lightly sautee the onion mirepoix in the butter until warm and aromatic. Wilt in the curly kale/green cabbage. Cook until tender, but still crisp.
- 5 lbs. potatoes, cut into even pieces
- salt (to taste)
- pepper (to taste)
- 2 cups sour cream or buttermilk
- 1 stick butter
Directions: Boil potatoes in salted water until tender. Drain. Add salt, pepper, sour cream (or buttermilk) and butter. Mix or mash until it reaches desired consistency.
- Mashed Potatoes (recipe above)
- sautéed curly kale or crisp green cabbage (recipe above)
- Scallions – diced
- bacon bits (optional) for garnish
Directions: Fold the sautéed crisp green cabbage or curly kale into the mashed potatoes and top with scallions. Optional bacon bits for garnish.
1/2 cup brown sugar
1/2 cup whiskey
3 tbs. olive oil
1/2 tablespoon garlic powder
1/4 cup soy sauce
1 tablespoon salt
1 tablespoon pepper
Grass-fed Tri-Tip Steak
Trey: “Mommy, ew, I’m not eating that! Is that mine?! I’m not eating that! I’ll eat the steak.” He did eat the steak, I’ll give him that. I can’t wait until this picky eater thing passes.
Max: Loved it! He was sleepy, but still managed to eat a whole bunch and got sad when it was all gone.
Mike: Cleared his plate and was surprised how good the colcannon was. He even had a second serving of colcannon! He said, “that hit the mark.” I assume that’s a good thing. When I asked, he said, “The super great dinner mark. That was amazing!” He also said he would eat it any night, not just for St. Patrick’s Day. Rave review balances out 4 year old tantrum to yield success, in my mind.
Me/Kate: I had no idea I even liked cabbage! So good! And, who doesn’t love mashed potatoes?! Yum! I did make some boca stuff on the grill for myself since I don’t eat meat. But, I must admit, it smelled amazing. The marinade on the grill… (drool). We’ll be making this every year for St. Patrick’s Day. Really delicious!