ROANOKE, Va (WFXR) — Each Friday on “Good Day Virginia” is Foodie Friday; we highlight restaurants, chefs, and more throughout southwest Virginia.

WFXR News’ Hazelmarie Anderson spoke with Chef Jeff Bland from LEAP Kitchen about the importance of the nonprofit to the community and shared how to make some popular St.Patrick’s Day dishes.

Corned Beef Brisket:
In the market, you will see two different options:
The Flat: The thinner side of the whole brisket. Slightly leaner.
The Point: Thicker side of the brisket. More marbling with a thin layer of fat down the horizontal
center. There are other cuts of corned beef available. You can commonly see corned beef top rounds in deli departments, generally used for sandwiches.

Instructions:

  • Option 1: Cook corned beef as recommended by the package directions.
  • Option 2: Start the corned beef with the spice pack in cold water. Bring to a boil and simmer for
    about 1 hour. Remove from the water and place in a roasting pan. Place in a preheated oven at 300 degrees Fahrenheit for about 1 and a half hours to 2 hours. For the last half hour, turn the heat to 425 degrees and finish roasting for about 30 minutes. The final internal temperature should be around 190 degrees Fahrenheit. Remove from the oven and let the roast rest for 15 to 20 minutes before slicing.
  • Option 3: Remove the corned beef from the packaging and place onto a roasting pan. Season with the included spice pack. Roast the corned beef in a preheated oven at 300 degrees Fahrenheit for about 3 and 4 hours, depending on the size (this can vary depending on the size of the roast and your oven.) Look for an internal temperature of 170 to 175 degrees Fahrenheit. For the last half hour, turn up the heat to 425 and finish roasting. The final internal temperature should be around 190 degrees Fahrenheit. Cook longer if needed. Remove from the oven and let the roast rest for about 15 to 20
    minutes before slicing. When slicing the corned beef, cut thinly against the grain.

Serve with roasted potatoes or Irish Champs and cooked Cabbage or roasted brussels sprouts.

Corned Beef Brisket (Photo: Hazelmarie Anderson/WFXR)

Roasted Brussels Sprouts

Ingredients:

  • 1 Pound Sliced Brussels Sprouts
  • 2 Ounces Olive Oil
  • Salt and Pepper to taste

Mix brussels sprouts with olive oil, salt, and pepper. Turn onto a baking sheet.
Place in a preheated oven at 375 degrees Fahrenheit and roast until brown and
Tender. Stir occasionally. It should take about 30 minutes. You can add crispy bacon at the end if you wish.


Irish Champs

Ingredients:

  • 3 Pounds Russet Potatoes
  • ½ Cup Heavy Cream
  • Irish Butter
  • 2 Tablespoons Chopped Chives
  • Salt and Pepper to taste

Wash potatoes thoroughly, peel, and dice them into uniform chunks. Place in a pot and fill with cold water and salt. Put onto a hot stove and boil, then reduce to a simmer. Boil until potatoes are tender. Carefully drain the water from the potatoes, removing as much water as possible. Pour the cream into the pot and bring it to a boil. Place potatoes back into the pot, remove from the heat, and mash with a potato masher (or run potatoes through a ricer/food mill). Add the butter with salt, pepper, and chopped chives, and stir until it has melted completely. Taste and adjust the seasoning as you wish.

Shepherd’s Pie or Cottage Pie

Ingredients:

  • 1 Pound Ground Lamb or Ground Beef
  • 2 Tablespoons Butter
  • 1 Medium Onion, Diced
  • 1 Tablespoon Tomato Paste
  • Salt and Pepper to taste
  • ½ Teaspoon Dried Herbs like rosemary and/or thyme
  • 2 Cups Frozen Vegetable Mix
  • 1 Cup Prepared Brown Gravy or Demi-Glace
  • Champs as needed (see other recipe)
  • Irish Cheese, Shredded

In a pot, brown the ground lamb or beef and remove from the pot, draining off any grease or oil. Hold to the side. Add the butter and diced onions to the same pot and saute until tender, about 5 minutes. Stir in tomato paste, and seasoning and cook for 1 minute. Add back in the cooked beef or lamb, the frozen vegetables, and gravy, bring to a boil, and reduce to a simmer. Cook until vegetables are tender. Taste and adjust the seasoning as you wish. Pour the mixture into a buttered casserole dish and shake or spread evenly. Top with prepared Irish Champs and shredded Irish cheese. Back in a hot oven, set at 375 degrees Fahrenheit for 25 to 30 minutes until the top is melted and golden brown. Remove from the oven and let the dish set for 15 to 20 minutes before serving.

Serve with a side of Irish soda bread and some fried cabbage.