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Sunrise Chef: Ryan Wininger

Published On: Mar 08 2013 04:38:45 PM EST

Sunrise Chef: Ryan Wininger

Red Brick Grille at Revolutions is serving a special St. Patrick’s Day Menu from March 11-17. Executive Chef Ryan Wininger stopped by WFMZ-TV’s studio to share some of his favorite dishes from the upcoming St. Patrick’s Day Menu.

Dish 1: Corned Beef and Cabbage


Mustard seed - l TBSP
Coriander – 1 TBSP
Allspice – 1 TBSP
Bay leaves - 4
Dill seed – 1/2 TBSP
Ginger – 1 TBSP
Star anise – 1/2 TBSP
Black pepper – 1 TBSP
Juniper berries – 1 TBSP
Mace – 1 TBSP
Red pepper – 1 TBSP
Beef brisket – 5 LBS
Brine – 3 gallons water & 1 ½ CUPS kosher salt
Carrots – 3 LBS
Yukon gold potatoes – 4 LBS
Cabbage – 4 LBS

Method of Preparation:
1) Rub the spice blend all over the brisket coating all sides.
2) Cover and let rest in a cooler for 3 hours.
3) With 1 hour remaining until you remove the brisket from the cooler, get a large stock pot on the stovetop with 3 gallons of water and a cup and a half of kosher salt to start your brine.
4) On medium high heat it should take 45 minutes to an hour to come to a boil slowly and gently place the brisket inside the stock pot after 10 minutes turn the heat on the stove down to medium heat and cover for 1 hour.
5) After an hour, turn the brisket over so both sides cook in the brine cover and repeat total cook time for the brisket is 3 hours.
6) Remove from brine and set aside add 1 gallon of water to the brine throw in 1/4 inch sliced carrots quartered Yukon gold potatoes and let simmer for 20 minutes (covered).
7) Take a whole head of cabbage and core it out also cut into quarters and separate the leaves put in brine and boil for 7 minutes.
8) Cut the corned beef into half inch pieces and add 8 ounces of it to your serving bowl with 5 ounces of potatoes, 4 ounces of carrots and 4 ounces of cooked cabbage.
9) Add 4 ounces of the stock to the bowl garnish with a slice of Irish soda bread.

Dish 2: Ruben Tacos

Shredded corned beef – 6 OZ
Brine – 1 OZ
Swiss shredded – 1 OZ
Thousand island – 2 OZ
Sauerkraut – 2 OZ
Flour tortilla shells – 2 Shells

Method of Preparation:
1) Pull corned beef apart with the grain of the brisket making 4 to 5 inch strands of corned beef.
2) Put the corned beef in a Sautee pan with a 1 ounce of brine.
3) Bring beef up to temperature and add to flour tortilla.
4) Add an ounce of shredded Swiss cheese, 2 ounces of thousand island dressing and 2 ounces of sauerkraut to top off the tacos.

Dish 3: Irish Bistro Steak

Ingredients (Jameson Glaze):
White balsamic vinegar – 2 CUPS
Jameson Irish whiskey – 1 CUP
Honey – 2 TBSP
Garlic – 1 Clove (chopped)
Coriander – 1 TBSP
Ingredients (Steak):
Bistro steak – 7 OZ
Peppercorn – 2 TBSP
Oil – 2 TBSP
Jameson glaze – 3 OZ

Method of Preparation:
1) Add all glaze ingredients to a sauce pan over medium high heat and reduce until it is a syrup strain and set aside.
2) Take your bistro steak and rub all sides with ground peppercorn.
3) Get a Sautee pan and oil on medium high heat sear each side of the steak for 1 minute.
4) Glaze the top of the steak and put it in a 350 degree oven for 3 minutes.
5) Remove and glaze again 3 more minutes in the oven glaze one last time and drizzle glaze around the plate for presentation.   

Ryan Wininger
Executive Chef, Red Brick Grille at Revolutions

Ryan is responsible for training and managing kitchen personal on all culinary activities, including the selection and development of menu items, quality control and coordination for catering and corporate events at the Red Brick Grille located inside Revolutions.

About Revolutions
Revolutions, located at 3717 Route 378 in Lower Saucon Township, is a new Lehigh Valley entertainment destination that offers patrons upscale casual dining, 20 rock ‘n’ roll bowling lanes, two bars, a sports amphitheatre, live music and DJs, billiards, an arcade and more. Located within the entertainment complex is the Red Brick Grille, providing a modern, upscale take on classic American dining. The 40,000 square-foot facility is  perfect for families, sports enthusiasts, parties and nighttime club-goers. For more information, visit or call (484) 935-3001.