Corned Beef and Killarney Avocado Slaw

1. Rinse fresh corned beef and place in roasting pan, fat side up. Add seasoning package, sliced lemon, garlic and an inch of water. Cover with a lid or tightly fitting foil.
2. Roast at 350 degrees F until tender, 2 ½ – 3 hours.
3. Remove from liquid, cut away excess fat and let rest for 10 minutes before slicing.
4. While corned beef is roasting prepare the Irish Beer Mustard Sauce. Whisk all ingredients together and refrigerate.
5. While corned beef is roasting prepare the Killarney Avocado Slaw. Mix together all ingredients except the diced California Avocado, and then fold that in last and refrigerate.
6. Slice warm corned beef ¼-inch thick and lay on platter.
7. Brush a non-stick sauté pan very lightly with vegetable oil and grill the Fresh California Avocado slices on one side to warm. Fan on top of the corned beef.
8. Serve with Killarney Avocado Slaw and Irish Beer Mustard Sauce.

Serving suggestions: Serve with roasted potatoes and carrots. Add grated orange rind to the slaw for more flavor and garnish with sliced green onion. Also makes a delicious sandwich. Simply spread a slice of marbled rye bread with a little of the Irish Beer Mustard sauce, top with slices of corned beef, California Avocado and Swiss cheese. Microwave or bake to melt the cheese.

Beverage Pairings:  Pair with Irish black lager beer, lager, or a non-alcoholic beer or sparkling water with fresh lemon juice and slices.