- 1 tablespoon extra virgin olive oil (EVOO), plus some for drizzling
- 3-4 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 stout beer (half a bottle)
- 4 1-inch-thick slices good-quality white bread, stale or lightly toasted and torn
- 1 cup whole milk
- 1/2 pound deli-cut corned beef brisket, chopped
- 1 1/2 pounds ground beef
- 1 cup grated Irish sharp cheddar cheese
- 1 tablespoon dried mustard
- 1/2 teaspoon cayenne pepper
- 3 tablespoons Worcestershire sauce
- 2 large eggs, lightly beaten
- 3/4 pound good-quality, thinly-sliced smoky bacon, available at your butcher counter
Pre-heat the oven to 375°F.
Line a rimmed baking sheet with parchment paper.
Heat the EVOO, a turn of the pan, in a medium size skillet over medium to medium-high heat. Add the celery, onion, carrot and garlic; season with salt and pepper and sauté to soften, 10 minutes, stirring frequently. Pour in the beer and stir. Let the beer reduce by half. Turn off the heat and let cool.
Meanwhile, soak the bread in milk and grind the corned beef in a food processor, pulsing to finely chop. Place the corned beef and ground beef in a bowl and add the cheese. Wring out the bread and add it to the meat, crumbling it into small crumbs over the bowl. Season with salt, pepper, mustard, cayenne and Worcestershire sauce. Add the eggs, then mix with your hands to combine.
Form the meat into a long brick shape about 4 inches high on the parchment-lined baking sheet. Wrap the bacon slices across the top, then around sides of the loaf. Bake for 1 hour in the middle of the oven, then switch on the broiler for a few minutes to crisp up that bacon!
Serve with mashed potatoes and parsnips and sautéed cabbage with caraway alongside.