Temple Bar, Corned Beef and Cabbage Croquettes, and Rosemary Guinness Gravy Recipes



Posted on March 12, 2010 at 12:51 PM

Updated Wednesday, Mar 17 at 12:38 PM

Temple Bar Corned Beef and Cabbage Croquettes Ingredients:

  • 1 cup   Shredded, cooked corned beef (freshly cooked preferably)
  • 3 cups Dry Mashed Potatoes (no items added, pure potatoes)
  • 1 cup   Chopped Cooked Cabbage
  • ½ cup  Carrot and Turnips, julienned (blanched)
  • 1/8 tspn  Ground Caraway
  • 1 each     Egg
  • 1 tbspn    Butter
  • Salt and Pepper to taste



Egg Wash
Bread Crumbs
Using your hand, mix the blanched julienne cut carrots and turnips with the cooked cabbage and shredded corned beef.
Roll into balls.
Again using your hands, roll out mashed potatoes to cover your palm.
Place the ball of vegetables and corned beef mixture into the center of the potatoes and roll the potatoes around the ball coating the ball with mashed potatoes.
Roll the completed ball in flour, egg wash and then bread crumbs and fry until golden.
For plate presentation add Whiskey sauce under fried corned beef ball and serve.
Rosemary Guinness Gravy Ingredients:
  • 1 package Pioneer Roast Beef Gravy Mix
  • 1 cup Water
Pre-make first and set aside.
  • 1 each Bottle Guinness Beer
  • 1 tspn Garlic Chopped
  • 1 tspn Red Onion, diced
  • 1 tbspn Olive Oil Blend
  • ¼ cup Heavy Cream3 tbspn Honey
  • 1/4 tspn dry mustard
  • Pinch Rosemary


In a skillet, sauté garlic and onion in olive oil blend, add the Guinness and simmer down.
Add honey and dry mustard.
Add the pre-made roast beef gravy. 
Simmer and add cream and rosemary.