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
Savory Scones

Shopping List:

Produce:
garlic
onion
turnip
carrots
cabbage
Russet potatoes
scallions

Dairy:
half and half
butter
buttermilk

Dry Goods / Pantry:
kosher salt
flake salt
brown sugar
all-purpose flour
baking powder

Proteins:
eggs
beef brisket
*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.

Spices:
whole coriander
whole yellow mustard seeds
black peppercorns
freshly ground black pepper
allspice berries
bay leaf
ground ginger
pickling spice

Equipment List:
6 quart or larger Instant pot
Medium saucepan for boiling potatoes
Small saucepan for steeping the champ cream
Chef’s knife
Cutting board
2-3 kitchen towels
Potato masher or potato ricer
Wooden spoon
Spatula
Cookie sheet lined with parchment paper
Large bowl for mixing scones
Pastry brush
A couple medium bowls for chopped vegetables