Enjoy this hearty dish that is as much a part of St. Patrick's Day celebrations as shamrocks and wearing green. 

Serves 8-10

Ingredients:
4 lbs. flat cut corned beef brisket
1 jar Bellisari’s Saigon Street Sauce
1 (12 oz.) bottle Guinness draught (make sure you use Guinness draught, not stout as it will turn it bitter!)
1 medium yellow onion, peeled and cut into wedges
3 garlic cloves, minced
1 bay leaf
1⁄4 tsp. ground cinnamon
1⁄8-1⁄4 tsp. ground cloves (to taste)
1⁄4 tsp. ground allspice
1⁄4 tsp. ground black pepper
¼ tsp. coriander
1 head cabbage, cut into wedges, rinsed and drained
6 medium red potatoes, peeled and quartered
1 2 lb. carrot, peeled and cut into 3-inch pieces

Directions:
Rinse corned beef under cold water, and pat dry. In a Dutch oven, or other large pot with a cover, brown corned beef well on all sides over high heat. Pour Guinness over the meat, and add enough water to just cover the brisket. Add the onion, garlic, bay leaf, cinnamon, cloves, allspice, coriander and pepper to the pot. Bring pot to a boil and skim off any foam. Reduce heat to a simmer. Cover pot and simmer for 3 hours.

Add carrots, then potatoes and then the cabbage wedges to the pot. Cover pot, and continue cooking until meat and vegetables are tender (about 20-30 minutes). Remove meat and vegetables to warm serving platter/dishes, leaving the cooking liquid/sauce in the pot. Over high heat, bring the cooking liquid to a boil, and cook until the amount of liquid is reduced by half (about 10 minutes). Slice the corned beef; serve with the vegetables and the Bellisari’s Saigon Street Sauce on the side.

Note: Corned beef should always be sliced across the grain.

Enjoy some Sukiyaki this week with the whole family!

Serves 4

Ingredients:
½ cup soy sauce
¼ cup Bellisari’s Saigon Street Sauce
1 cup soup stock
¼ cup mirin
1 pound thinly sliced beef meat
¼ cup sugar
2 medium onions, sliced
4 oz. yam noodles (shirataki)
1 cup sliced bamboo shoots
2 stalks celery, sliced
1 cup soaked, rinsed and sliced shiitakes
1 cube tofu, cut into 1-inch pieces
1 bunch green onions, cut into 2-inch lengths
2 leaves Napa cabbage, sliced
2 Tbsp. oil

Directions:
Mix soy sauce, Bellisari’s Saigon Street Sauce, stock, and mirin together in a bowl. Arrange meat and vegetables on a large platter.

Heat an electric skillet to 375°F.

Add oil to the skillet and heat. Brown the meat in the oil, adding sugar slowly. Move the meat to the corner of the skillet when well browned. Add other vegetables, keeping each separate. Add sauce and cover. Bring to a boil and cook for 2 minutes. Uncover and turn all ingredients while cooking 2 minutes more. Serve on small plates.

Eating vegetables doesn't have to be boring! Our spin on grilled eggplant will have you reaching for more.