1 tbsp Extra Virgin Olive Oil (EVOO) plus some for drizzling.
3 to 4 small ribs celery, finely chopped.
1 onion, finely chopped.
1 carrot, peeled and finely chopped.
2 cloves garlic, finely chopped.
Salt and pepper
About 3/4 cup, half a bottle, stout beer.
4 slices, about an inch thick,good quality white bread,stale or lightly toasted and
torn. And 1 cup whole milk.
1/2 pound deli-cut corned beef brisket, chopped.
1 1/2 pound ground beef.
1 cup grated Irish sharp Cheddar Cheese.
1 tbsp dried mustrad.
1/2 tsp cayenne pepper.
3 tbsps Worcestershire sauce.
2 large eggs, lightly beaten.
3/4 poung good qualty, thinly sliced smoky bacon, get it at your bucther counter.
Preheat Oven to 375 deg. F.
Line a rimmed baking sheet with parchment papper.
Heat EVOO, a turn of the pan, in a medium skillet over medium to medium high
heat. Add celery, onion, carrot and garlic season with salt and pepper,
and saute to soften, 10 minutes, stirring frequenltly. Pour in beer and
stir. Let beer reduce by half. Turn off heat and let cool.
Meanwhile, soak the bread in milk and grind the corned beef in a food processor,
pulsing to finely chop. Place corned beef and ground beef in a bowl and
add cheese. Wring out the bread and add it to the meat, crumbling it
into small crumbs over the bowl. Add veggies and beer then season with
salt, pepper, mustrad, cayenne and worcestershire. Add eggs then
mix with your hands to combine.
Form meat into a long brick shape about 4 inches high on the parchment-lined
baking sheet. Wrap bacon slices across the top then around sides of
the loaf. Bake 1 hour in the middle of the oven then switch on broiler
for a few minutes to crisp up that bacon.
Serve with mashed potatos and sauteed cabbage with caraway alongside..