Hurley’s Restaurant & Bar, Yountville

Ingredients

Brine:

1 gallon water

2 cups kosher salt

8 cloves crushed garlic

6 crushed bay leaves

2 Tbsp. whole peppercorns

1 Tbsp. whole coriander seeds

1 Tbsp. caraway seeds

1 Tbsp. whole mustard seeds

1 tsp. chili flakes

1 tsp. whole allspice

1/2 cup cup curing salt

8 pounds fresh beef brisket

Directions

Combine all ingredients except the curing salt and brisket and bring to boil.  After it boils, set aside to cool and steep.

When cooled thoroughly, mix in the curing salt until totally dissolved and pour over the brisket (the brine must completely cover the meat).  Cover and store in refrigerator for 4-5 weeks turning every two days.

To cook:

Pull brisket from brine and discard brine. Cover meat with fresh water and bring to a boil.  Simmer for approximately 3 1/2 hours or until very tender.

Remove brisket from cooking liquid, cover and keep warm.  Meantime, use the same liquid to cook your vegetables, traditionally potatoes, carrots and cabbage.

Serves 8

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Champ

Bob Hurley, executive chef

Hurley’s Restaurant & Bar, Yountville

Ingredients

2 pounds russet potatoes, peeled

6 scallions, finely chopped

8 ounces milk

4 Tbsp. butter

Directions

Quarter peeled potatoes and place in a pot of cold salted water to cover.  Bring to a boil and simmer until potatoes are cooked and soft throughout (if you try to mash them before this point they will turn gluey and pasty).

Strain the water off the potatoes and let them steam a short time to remove excess moisture.

Meanwhile, combine milk and butter in a saucepan and bring to a boil. Add scallions and simmer for 2 minutes.

Mash potatoes and then add milk, butter and scallions and season with salt and pepper.

To serve, create a mound of potatoes and bury a small pat of butter in the center so that it streams out when you dip into it.

Serves 6

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Colcannon

Bob Hurley, executive chef

Hurley’s Restaurant & Bar, Yountville

Ingredients

1 cup milk

8 Tbsp. (1 stick) butter

1 large bay leaf

1 large onion, chopped

1 large cabbage, coarsely chopped (about 8 cups)

4 pounds russet potatoes, peeled, cut into 1-inch pieces

Directions

Melt 1 tablespoon butter in large Dutch oven over medium heat. Add onion and sauté until light brown (about 8 minutes). Add cabbage and cook until tender, stirring often (about 25 minutes).

Cook potatoes in large pot of boiling salted water until tender (about 25 minutes). Drain well. Return to same pot and mash with hand masher.

Add cabbage to potatoes. Strain in enough milk to produce moist, fluffy potatoes. Season with salt and pepper.

Melt 5 tablespoons butter in small saucepan. Mound potatoes in large bowl. Using spoon, make well in top of potatoes. Pour butter into well. Serve hot.

Serves 8-10

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Irish Soda Bread

Bob Hurley, executive chef

Hurley’s Restaurant & Bar, Yountville

Ingredients

4 cups bread flour

1 Tbsp. double-acting baking powder

1 tsp. salt

3/4 tsp. baking soda

1 Tbsp. sugar

1 cup raisins or dried currants

1 Tbsp. caraway seeds

2 cups buttermilk

3 Tbsp. butter, melted

Directions

Into a large bowl sift together the flour, baking powder, salt, baking soda and sugar.  Add caraway seeds and raisins. Add the buttermilk and stir until it forms a dough.

Turn the dough out onto a well-floured surface and knead for 1 minute. Separate dough into 2 pieces and shape each into a round loaf, or you could make miniature loaves if you choose. Place loaves onto a lightly greased baking sheet.  Cut an “X” 1/2 inch deep across the tops of the loaves with a sharp knife. Brush with melted butter and bake at 350 F. for 45 to 55 minutes, or until a tester comes clean. Transfer the two loaves to racks and let them cool. 

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Boxty Potatoes

Bob Hurley, executive chef

Hurley’s Restaurant & Bar, Yountville

Ingredients

1 pound russet potatoes

6 ounces flour, sifted

1 tsp. salt

1 tsp. baking powder

2 large eggs, beaten

1/4 cup milk

Directions

Peel and grate the raw potatoes and combine with the sifted flour, salt, baking powder, beaten eggs, and just enough milk to make a batter of dropping consistency.  Drop in spoonfuls onto a hot greased griddle and serve hot with butter.

Serves 6

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Irish Whiskey Chocolate Cake

Bob Hurley, executive chef

Hurley’s Restaurant & Bar, Yountville

Ingredients

5 ounces sweet butter

5 ounces semi-sweet chocolate

3/4 cup Irish whiskey

4 Tbsp. cocoa

1 1/4 cups flour

1 pinch salt

4 cups sugar

4 egg yolks

4 egg whites

Directions

Melt sweet butter and chocolate over a double boiler. Add whiskey. Let cool.

Sift together cocoa, flour and salt. Cream together 2 2/3 cup sugar and egg yolks. Whisk dry ingredients and sugar-egg yolk mixture alternately into the chocolate mixture until all is smooth.

Beat the egg whites and 1 1/3 cup sugar to soft peaks. Fold into batter.

Bake at 350 F. in individual rings or one 9-inch cake pan just until done, approximately 12-15 minutes.

Prior to serving, sprinkle with powdered sugar. You can serve a scoop of your favorite ice cream with each serving for an added treat.