While we're keeping the Irish party going
with Cara Irish pubs, it's three pubs.
We have kierans with the local in Minneapolis
and we have also the local at the West
End and they all have all kinds of crack,
which mine, by the way, means in Gaelic.
Fun that's planned for the next week.
Of course, Saint Patrick's Day is Friday,
but we're getting in the spirit this morning.
And Graham Levine is here to
make us a classic Irish dish.
It's good to have you here.
Thank you for having me, Graham.
It's so nice to have you and you work in
the downtown Minneapolis as it reopened.
We are very happy to be open.
And there's a local at the West.
And then, of course,
we're also talking about clearance as well.
So all three are under this Cara name.
And of course, you cannot talk h
without talking the corned beef and cabbage.
So I've never made it at home.
I've ordered it out.
It's so good.
I know that's what it would
be on your menu probably.
Obviously 365, right?
It is all year round.
OK, so tell us how to get this going.
If you were thinking of maybe
trying to make this at home,
what cut of beef do you buy from
the grocery store?
So you would like to get a
brisket and you want to get one
that has already been brined.
OK. So you go to the,
you go to the grocery store,
you ask for a brined brisket,
brine corned beef brisket.
OK. So it comes like this.
And then what do you do?
Have it prepared for you alread.
And the trick with that is
just a nice low and slow cook.
OK. In the oven,
you want to put it in the oven,
submerge it just in a little
bit of a brine or liquid and let
that go for a couple of hours.
Go, OK, go for a couple of hour.
OK. So then when that's ready,
what do you do next?
So we've got potatoes, carrots
and cabbage and we've kind of gt
a little jump start here alread.
OK. So tell me about the cabbag.
How does that work? So cabbage
is, you know, you can braise
it or steam it. You know, we,
we braise it at the restaurant.
And what does that mean for braising?
What does that mean specificall?
Braising is hitting it with a
little bit of heat as well. Est.
OK. So a little bit of liquid
underneath, but then tender.
OK, so nice and hot. And then
we're just steaming off the cars
and carrots, carrots, potatoes.
I'm gonna go ahead and put the
corned beef in there now and
let that get going.
So once it's in the oven for,
what did you say,
slow and low for how many hours?
Go for about 2 1/2 to 3 hours. Two. OK.
And then you slice it and it's just that.
Beautiful. Wow. Nice and tender.
If you do it right.
Gosh, that's great. OK.
So then when you put it all together,
it looks like this.
And So what do you put on top o?
So we make a parsley.
Boss, just a little bit of crea,
some garlic and infuse it with
some parsley and thyme. Hmm.
So other than folks ordering this this
week, what other things will thy
order that are classic Irish me?
So we have a nice pub menu,
we have our steak and vegetable,
and we'll be doing chicken pot pie as well.
Rubens, of course, of course, of course, and.
Yeah, those are the favorites that we
have. Those are favorites
you have in the menu.
So and and all three restaurants
now under the same umbrella.
Yeah, with Cara. OK wonderful.
So and so if you wanna get a
reservation or is there a good
idea to do that on Friday or
this coming weekend,
we are come as you are, come as you are.
OK. We've got plenty of space fr
everybody and lots of nice little nooks
and crannies inside of the local downtown.
It's a smaller cozier venue over at the
West End and Kieran's is going e
going big time all weekend with live bands,
a tent outside. Wow.
It should be a lot of fun for everybody.
Yeah. Irish music,
Irish dancers, I imagine.
And this is so beautiful.
Look how great that looks.
And then the final product here.
And so you shared this recipe with us,
which we appreciate if you wanna
try it at home or if you're rea,
you know, if you're smart,
you just have Graham make it for you.
What's the key to cutting the cutting?
The corn beef. Now you want
to go against the grain.
You don't want to go with the
grain because that way it's
going to get stringy. OK.
So you want to go against
the grain like a flank steak.
Alright, well, that looks
wonderful. Nice tender cut.
And they should just flake
right apart with your fork.
Ohh. My goodness, it looks so g.
Well, we've got some dancing coming up.
You and I are not gonna dance.
You and I are gonna try this.
They're gonna dance for us.
Kieran's Irish Pub is located in Minneapolis,
and the local has two
locations as we mentioned,
one in Minneapolis and one in
Saint Louis Park at the West En.
And we have all the details
about their Saint Patty Day,
Saint Patty's Day celebrations.
Lots going on on carollevin.com.
And we'll be right back with more dancing.