We are so excited to host you in our upcoming class! One week before class we will email everyone the complete shopping list and then a few days before class we will email the detailed recipe packet and a Zoom link. Until then, below is a list of ingredients and equipment that you’ll need.
On the menu:
Instant Pot Corned Beef
Irish Potato Champ
half and half
Dry Goods / Pantry:
*If your local grocery store doesn’t carry brisket, you can substitute beef chuck but there are some smaller butcher shops that sell brisket by the pound!
*You will dry brine the beef 2 days before class. You can purchase a brined corned beef at the grocery store if you do not have time to brine.
whole yellow mustard seeds
freshly ground black pepper
6 quart or larger Instant pot
Medium saucepan for boiling potatoes
Small saucepan for steeping the champ cream
2-3 kitchen towels
Potato masher or potato ricer
Cookie sheet lined with parchment paper
Large bowl for mixing scones
A couple medium bowls for chopped vegetables