Corned Beef and Cabbage
Servings: 8
Prep Time: 20 minutes
Total Time: 3 1/2 hours
- 4 1/2 pounds corned beef brisket
- 5 black peppercorns
- 1/2 teaspoon garlic powder
- 1 onion, peeled and left whole
- 2 bay leaves
- 1 pinch salt
- 1 head cabbage, cored and cut into wedges
- 6 large potatoes, quartered
- 4 large carrots, peeled and sliced
- 1/4 cup chopped fresh parsley
- 2 tablespoons butter
Directions:
- In a 6-quart Dutch oven, place the beef brisket, peppercorns, garlic powder, onion, bay leaves and salt.
- Fill pan with water to cover everything plus one inch.
- Bring to a boil and cook for 20 minutes.
- Skim off any residue that floats to the top.
- Reduce heat to a simmer and cook for 2 to 3 hours, until meat can be pulled apart with a fork.
- Once the meat is done, add the cabbage, potatoes and carrots, pressing them down into the liquid.
- Simmer for an additional 15 minutes or until the potatoes are tender.
- Skim off any oil that comes to the surface.
- Stir in the butter and parsley.
- Remove the pot from the heat.
- Remove meat from the pot and place onto a serving dish and let rest for 15 minutes.
- Also, remove vegetables to a bowl and keep warm.
- Slice meat on the diagonal against the grain.
- Serve meat on a platter and spoon juices over meat and vegetables.
Irish Stew
Prep: 20 min. Cook: 1-3/4 hours
Yield: 6 Servings
- 1-1/2 pounds lamb stew meat
- 2 teaspoons olive oil
- 4 cups water
- 2 cups sliced peeled potatoes
- 1 medium onion, sliced
- 1/2 cup sliced carrot
- 1/2 cup cubed turnip
- 1 teaspoon salt
- 1/2 teaspoon each dried marjoram, thyme and rosemary, crushed
- 1/8 teaspoon pepper
- 2 tablespoons all-purpose flour
- 3 tablespoons fat-free milk
- 1/2 teaspoon browning sauce, optional
- 3 tablespoons minced fresh parsley
Directions
1. In a Dutch oven, brown lamb in oil over medium-high heat. Add water; bring to a boil. Reduce heat; cover and simmer for 1 hour.
2. Add the potatoes, onion, carrot, turnip and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until the vegetables are tender.
3. In a small bowl, combine the flour, milk and browning sauce if desired until smooth; stir into stew. Add parsley. Bring to a boil; cook and stir for 2 minutes or until thickened.
Reuben Sandwich
Servings: 2
- 2 tablespoons butter, softened
- 4 slices rye and pumpernickel swirl bread
- 4 slices swiss cheese
- 6 ounces corned beef
- 2 tablespoons, plus 2 teaspoons, Thousand Island Dressing, divided
- 4 tablespoons sauerkraut
- Heat nonstick skillet over medium heat.
- Spread 1 tablespoon butter on one side of two bread slices. Place buttered side down in heated skillet. Add two slices cheese to each bread slice. Spread 2 tablespoons dressing over cheese slices. Add 3 ounces corned beef to each bread slice.
- Spread 2 teaspoons dressing over corned beef. Spread 2 tablespoons sauerkraut over corned beef.
- Spread remaining butter on one side of remaining bread slices. Place buttered side up on top of sauerkraut.
- Cook 4-7 minutes each side, flipping once, until golden brown and cheese is melted.
No Comments
Comments for Corned Beef and Cabbage are now closed.