Corned Beef and Cabbage
If you’re not familiar with corned beef you have been missing out on a great meal. Corned beef and cabbage is a traditional Irish dish that should be enjoyed often by everyone. I cook mine in a crock pot for six hours. Yes, you can cook it on the stove top but I prefer the even temperature of the crock pot. I also do not cook my vegetables with the meat. I cook them along in a large pot of seasoned water. The last thing I cook is the cabbage; I do not like overcooked cabbage. So give this a try and let me know if I have converted you.
2 corned beef
3 cups chicken stock
2 large potatoes cut in large chunks
1 rutabaga cut into large chunks
4 carrots cut into large chunks
1 green cabbage quartered.
Put your corned beef in the crock pot and add chicken broth. Cover and cook on high for 6 hours.
With about an hour left of cooking the beef place your vegetables, except the cabbage, in a large pot of boiling, seasoned water and cook until tender. Remove
Remove the beef and let rest before carving.
Place the cabbage and vegetables into the water and cook until the cabbage is tender, remove to a serving bowl
Cut the corned beef across the grain and serve with your favorite mustard.
This is a traditional Irish dish and very appropriate to serve on St. Patrick’s Day. In case you don’t know, I am Irish.
4 Large potatoes, peeled and boiled
1 tbsp. grated parmesan
½ yellow onion, chopped fine
3 carrots, chopped fin
1.2 red pepper, chopped fine
2 garlic cloves, chopped fine
2 lb. ground beef (85%)
Rosemary, fresh, chopped
Parsley, fresh, chopped
1 cup red wine
1 cup chicken stock
2 tbsp. tomato paste
Salt and pepper to taste
Mash the potatoes, add butter and milk. Mash until smooth, add more milk if needed. Season with pepper.
In a skillet add olive oil and heat over medium heat. Add carrots and cook for two minutes. Add onion and red pepper, cook for one minutes. Add garlic and cook for 30 seconds, season with salt and pepper. Remove to a bowl.
Add olive oil to the pan if needed and add the ground beef, season with salt and pepper. Cook until the beef is no longer pink. Drain the excess fat. Add back the vegetable. Add wine, stir and simmer. Add tomato paste and chicken stock, stir then heat over medium heat for ten minutes until all the liquid is absorbed. Add the herbs and simmer for five minutes.
Place meat mixture in an oven safe dish. Spoon the potatoes on top and sprinkle the top with parmesan cheese. Put in a 370 oven until the top browns. Let cool before serving.