• Cooking Time: 65
  • Servings: 6-8
  • Preparation Time: 20


Saw this on Paddy's Day on Rachel Ray.


  • 1 Tbsp Extra Virgin Olive Oil - and some for drizzling
  • 3 - 4 ribs celery, finely chopped
  • 1 onion, finely chopped
  • 1 carrot, peeled and finely chopped
  • 2 cloves of garlic, finely chopped
  • Salt & pepper
  • 3/4 cup (half a bottle) stout beer (guiness or....)
  • 4 slices, about 1" thick, good quality white bread, stale or lightly toasted and torn.1 cup whole milk (I used the skim I had on hand)
  • 1/2 lb. deli cut corned beef brisket, chopped
  • 1 1/2 lb. ground beef
  • 1 cup grated Irish (or any old) sharp cheddar cheese
  • 1 Tbsp dried mustard
  • 1/2 tsp cayenne pepper
  • 3 Tbsp Worchestershire sauce
  • 2 large eggs, lightly beaten
  • 3/4 lb good quality, thinly sliced smokey bacon, get it at your butcher counter


  • Preheat oven to 357 degrees F.
  • Line a rimmed baking sheet with parchment paper.
  • Heat olive oil, a turn of the pan, in a medium skillet over medium to medium-high heat.
  • Add celery, onion, carrot and garlic and season with salt and pepper.
  • Saute to soften, 10 minutes, stirring frequently.
  • Pour in beer and stir.
  • Let beer reduce by half.
  • Turn off heat and let cool.
  • Meanwhile, soak the bread in milk.
  • Grind the corned beef in a food processor.
  • Wring out the bread and add it ot the meat, crumbling it into small crumbs over the bowl.
  • Season with salt, pepper, mustard, cayenne and Worchestershire sauce.
  • Add eggs then mix with your hands to combine.
  • Form meat into a long brick shape about 4 inches high on the parchment paper lined baking sheet.
  • Wrap bacon slices across the top then around the sides of the loaf.
  • Bake 1 hour in the middle of the oven then switch on broiler for a few minutes to crisp up the bacon!

Author Credit: Rachel Ray

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