How to make it

  • Onion Mirepoix: Place all the ingredients except the water into the slow-cooker. Cover. Cook on low for 3 hours. Add water. Stir. Cover. Cook for 2+ more hours. Remove bay leaf.
  • Sautéed Curly Kale or Crisp Green Cabbage:
  • Directions: In a large saucepan, lightly sautee the onion mirepoix in the butter until warm and aromatic. Wilt in the curly kale/green cabbage. Cook until tender, but still crisp.
  • Mashed Potatoes: Directions: Boil potatoes in salted water until tender. Drain. Add salt, pepper, sour cream (or buttermilk) and butter. Mix or mash until it reaches desired consistency.
  • Colcannon:
  • Directions: Fold the sautéed crisp green cabbage or curly kale into the mashed potatoes and top with scallions. Optional bacon bits for garnish.
  • Whiskey Steak:
  • Directions: Warm all the ingredients except the steak together. Place warmed, mixed ingredients in air tight bag with grass-fed tri-tip steak. Massage marinade into steak. Place bag with steak into the refrigerator for 2-6 hours. Remove from plastic, air-tight bag. Grill.

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