Corned Beef And Cabbage Stew

 Corned Beef Stew

Mid March is dedicated to Corned Beef And Cabbage.  Whether the feast of St. Patrick is celebrated, the retail ads are flooded with great offers of cabbage, corned beef, and Irish bread not offered other times of the year.  It is an opportunity I do not pass up to spread my table.

Ingredients:

cooked or leftover corned beef

evoo

large leek, cleaned and diced

garlic cloves. smashed

celery stalk, diced

rutabaga chunked

medium potatoes quartered

large carrot bite size chunks

pearled farro 

beef paste or bouillon cubes

dijon mustard

apple cider vinegar

fresh dill

sour cream

Directions:

In a large soup pot add 3 tablespoons evoo.   Add diced leek, celery   and garlic, saute 5 minutes. 

Add water, beef paste or beef bouillon, S&P, and Dijon mustard.  When well mixed, add vegetables, potatoes,  carrots, cabbage, and farro. Simmer 30 - 40 minutes, covered.

Add shredded corned beef and apple cider vinegar, cook 5 minutes

To serve, garnish with fresh dill, a spoonful of sour cream and sauerkraut.

Crockpot Ruben Dip

Crockpot Ruben Dip

 Ingredients
1 8 ounce package plain cream cheese, softened
½ pound sliced corned beefchopped (about 1 ¼ cups, chopped)
1 ¼ cups swiss cheese freshly grated
¼ thousand island dressing
½ cup sour cream
½ cup sauerkraut drained
Garnish:
Parsley chopped

Serve with:
Toasted bread, crackers, cucumbers, carrots, or celery

Dirctions:
In a crock pot, add all ingredients and stir. Cover and cook on high for 1 ½ to 2 hours, stirring about every half hour until all the cheese has melted.

Stir to combine all ingredients, turn heat off, and garnish with parsley. Serve hot with your favorite bread, crackers or veggies!

Notes
This can be refrigerated and reheated the next day. Place your reuben dip in a microwave safe container and reheat in 30 second increments, taking out to stir each time.
Be sure to drain the sauerkraut really well so that the dip doesn’t end up having too much liquid in it. If you love sauerkraut, try adding more to taste.

Creamy Reuben Soup With Corned Beef, Sauerkraut And Rye Crisps

CREAMY REUBEN SOUP WITH CORNED 

BEEf, SAUERKRAUTAND RYE CRISPS

Extra-virgin olive oil
6 slices rye bread, cut into 1" cubes 1 small onion, finely diced
1 carrot, peeled and finely chopped 1 clove garlic, minced
1 tsp. caraway seeds
Freshly ground black pepper to taste 5 cups low-sodium chicken broth

Serves 6 to 8
1/2 lb. sliced corned beef, cut into 1" cubes
8 oz. sauerkraut
1/2 cup heavy whipping cream 1/4 cup freshly chopped parsley Salt to taste
1/2 lb. shredded Gruyere cheese

1. Heat 2 T. olive oil in a large pot over medium-high heat. Cook bread cubes in batches until well coated and golden brown on all sides. Remove and set aside.
2. In the same pot, heat 2 T. olive oil over medium-low. Add onions and cook until softened, about 5 minutes. Add carrots, garlic, caraway seed and 1/2 tsp. pepper to the pot and cook, stirring often until softened, about 5 minutes. Add chicken broth and bring to a boil. Lower heat and simmer on low for 20 minutes.
3. Stir in corned beef, sauerkraut, and heavy cream; bring to a boil and then simmer for 5 minutes. Stir in parsley and add salt if needed. If soup is too salty adjust by adding small amounts of water and bring back to a boil.
4. Place oven proof soup bowls on a rimmed sheet pan. Divide soup into each bowl, top with croutons and top generously with shredded cheese. Broil 4 to 5 inches from heat until cheese is melted and bubbling, 1 to 2 minutes. Serve immediately.

Sweet Mustard-Glazed Corned Beef Supper

SWEET MUSTARD-GLAZED 

CORNED BEEF SUPPER

Prep: 15 minutes
Cook: 1 1/4 hours
Makes: 6 servings
Ingredients:
3 cups low-sodium beef broth or water
4 cloves garlic, crushed
2 tablespoons whole grain or Dijon mustard
1/2 teaspoon black peppercorns
1/4 teaspoon each, dried: thyme, rosemary
1 corned beef brisket, about 3 1/2 pounds
1 large yellow onion, halved, thickly sliced
1 pound small new potatoes, scrubbed clean
1 pound skinny carrots, peeled, cut into 2-inch lengths
1/2 medium head green cabbage, cut into 1-inch wedges
2 tablespoons dark brown sugar

Directions:
1. Mix broth, garlic, 1 tablespoon of the mustard, peppercorns, thyme and rosemary in the insert pot of a pressure cooker. Add corned beef, fat side up; top with onion.

2. Close and lock the lid. Be sure to seal the pressure valve. Use manual pressure cooking setting to cook on high pressure, 55 minutes. Let pressure drop naturally by following the pot instructions; don’t quick release.

3. When the pressure has dropped, open the pot and add potatoes and carrots. Close and lock the lid; set to cook on high, 8 minutes. Then use the quick release function to drop the pressure. Add the cabbage. Close and lock the lid; set to cook on high, 1 minute. Then use the quick release function to drop the pressure.

4. Heat broiler in oven. Use a slotted spoon to transfer vegetables to a deep serving platter. Put corned beef on a baking sheet. Mix brown sugar and remaining 1 tablespoon mustard in small dish. Spread over top of corned beef. Broil 6 inches from heat source, until glazed, about 2 minutes.

5. Transfer corned beef to a cutting board. Slice very thinly across the grain. Spoon a ladleful of the hot cooking liquid over the vegetables. Arrange sliced beef on the platter with the vegetables. Serve.

Nutrition information per serving: 680 calories, 40 g fat, 13 g saturated fat, 145 mg cholesterol, 34 g carbohydrates, 12 g sugar, 43 g protein, 3,529 mg sodium, 6 g fiber

Oven method: Heat oven to 325 degrees. Increase broth by 1 cup in step 1 above, and place it with the mustard and other seasonings in a large Dutch oven. Add meat and onion. Cover tightly and bake, turning meat occasionally, until nearly tender when pierced with a fork, about 2 1/2 hours. Add potatoes and carrots; cook until fork-tender, 20 to 30 minutes. Add cabbage; cook until crisp-tender, about 15 minutes. Finish recipe as directed in steps 4 and 5.

Note: Cooking under pressure is not magic — you still need to apply the rules of good cooking: First, read the owners manual and safety tips. Don’t overfill the pot. Be careful that the cord is out of reach of small hands and the dog. Always check the steam release valve and the sealing ring to be sure they are in working order. Then, read the recipe through thoroughly before starting.

For deep flavor, such as for meats and onions, allow time to develop the browning. You can do this in your pot with a saute function or use a skillet on the stovetop.

St. Patricks Day Dinner

Corned Beef With A Brown Sugar Glaze 

Serves 6 to 8.
4 lbs. corned beef brisket Seasoning packet from corned beef 1 gallon water or as needed

1/2 cup light brown sugar, packed 
1/2 cup water
1/2 cup brown mustard

1. Rinse off the brisket under running water, and then trim off excess fat. Place the meat and enough water to cover it in a stock pot; add the seasonings from the package and bring to a boil. Lower the heat so the water simmers gently.
2. Cook until very tender but not falling apart, about 3 hours. About every half hour, skim the fat from the water's surface with a large spoon and discard. Add more water as needed to keep the brisket submerged.
3. Test the cooked meat for tenderness by piercing the meat with a meat fork. It should meet only slight resistance. Remove the meat and transfer to a parchment- lined baking sheet.
4. Preheat oven to 325 degrees. In a sauce pot, combine the sugar and water and bring to a simmer over medium-high heat. When the mixture has turned syrupy, after about 5 minutes, stir in the mustard. Continue simmering another
2 to 3 minutes. Paint a thin coating of glaze over the entire brisket. Put in the oven and bake for 30 minutes, reglazing every 10 minutes. Remove the brisket when the glaze is shiny, and let it rest for 15 minutes. Use a sharp slicing knife to carve thin slices and serve.

Colcannon
Serves 6
4 lbs. russet potatoes, peeled
12 T. unsalted butter, divided use
1/2 cup or more half and half
2 lbs. green cabbage, sliced in shreds

1 cup chopped onion
Salt and pepper to taste
1/2 cup chopped green onions

1. Quarter potatoes and place in a large pot of cold water. Bring to a boil, add 1 T. salt and then simmer until potatoes are tender. Put through a ricer and stir in 3 T. butter and enough hot half and half to make creamy potatoes.
2. Meanwhile, sauté the cabbage and onion in 3 T. butter until tender. Stir into hot potatoes. Stir in green onions and season to taste with salt and pepper. Serve hot, pressing an indentation in the center and adding a large dollop of butter. 

Corned Beef In Five Days

CORNED BEEF

(makes 6-8 servings)

Ingredients

BRINE

• 1 1/2 cup kosher salt
• 1/2 cup dark brown sugar
• 1 tablespoon black peppercorns, cracked
• 3/4 tablespoon ground allspice
• 1 tablespoon dried thyme
• 1/2 tablespoon paprika
• 1 tablespoon red pepper flakes
• 1/2 tablespoon coriander seeds
• 1 tablespoon whole mustard seeds
• 2 bay leaves, crumbled
• 3 cups of beer
• 1 beef brisket (fresh, 4-6 lbs), point cut and trimmed of excess fat.

VEGETABLES

• 1 bottle Guinness or other stout or porter
• 4 bay leaves
• 1 tablespoon coriander seeds
• 2 whole cloves
• 1 dried chile de arbol
• 12 baby turnips, trimmed
• 8 red-skinned potatoes halved
• 6 medium carrots, peeled
• 4 medium onions, peeled, halved pole to pole
• 1 head of cabbage, quartered

Directions

1. Add the mustard seeds, red pepper flakes, cloves, peppercorns, and coriander seeds to a skillet and toast on high heat until fragrant (and the mustard seeds start to pop). Transfer the seeds to a blender and pulse twice before combining with the rest of the thyme and bay leavesfor the brine in a small bowl.
2. Add 5 cups of water and 3 cups of lager to a deep roasting pan. Add the salt and sugar and stir until dissolved. Spear the brisket about 30 times per side with a meat fork or metal skewer. Rub each side evenly with the spice mixture then submerge in the liquid. Top with a heavy platter to weigh down. Cover and refrigerate for 5 days, stirring the liquid and turning the brisket once a day.
3. When the beef is done curing, remove the brisket from the brine and rinse in cold water. Place the brisket in a large pot and add the stout and just enough water to cover by 1″. Wrap cheese cloth around the bay leaves, coriander seeds, allspice, and chile, enclosing completely and tie with string to secure. Add the spice blend to the pot and bring to a boil. Reduce the heat to medium-low, cover, and simmer until the beef is tender (about 2 1/4 hours).
4. Transfer the beef to a large baking sheet. Add the turnips and remaining vegetables to the liquid in the pot. Bring to a boil, then reduce the heat to medium and boil gently until the vegetables are tender (about 25 minutes). Use a slotted spoon to transfer the vegetables to the baking sheet with the beef.
5. Return the beef to the pot and re-warm for 5 minutes, then discard the spice bag.
6. Cut the beef and serve with horseradish sauce and mustard.

Reuben Crescent Bake

Reuben Crescent Bake

2 tubes (8 ounces each) refrigerated crescent rolls
1 pound sliced Swiss cheese
1-1/4 pounds sliced deli corned beef
1 can (14 ounces) sauerkraut, rinsed and well drained
2/3 cup Thousand Island salad dressing
1 egg white, lightly beaten
3 teaspoons caraway seeds


Unroll one tube of crescent dough into one long rectangle; seal seams and
perforations. Press onto the bottom of a greased 13-in. x 9-in. baking dish. Bake
at 375° for 8-10 minutes or until golden brown. Layer with half of the
cheese and all of the corned beef. Combine sauerkraut and salad dressing; spread
over beef. Top with remaining cheese. On a lightly floured surface, press or
roll second tube of crescent dough into a 13-in. x 9-in. rectangle, sealing seams
and perforations. Place over cheese. Brush with egg white; sprinkle with caraway
seeds. Bake for 12-16 minutes or until heated through and crust is golden
brown. Let stand for 5 minutes before cutting.

Corned Beef And Cabbage

Corned Beef And Cabbage

Use flat-cut corned beef brisket, not point-cut; it’s more uniform in shape and thus will cook more evenly. When slicing the cabbage, leave the core intact or the cabbage will fall apart during cooking.

INGREDIENTS:

1 (4 to 5 pound) corned beef brisket roast, rinsed, fat trimmed to 1/4 inch thick.

4 cups low sodium chicken broth

4 cups water

12 carrots, peeled (3 chopped, 9 halved crosswise)

2 celery ribs, chopped

1 onion, peeled and quartered

3 bay leaves

1 tablespoon whole black peppercorns

1 tablespoon minced fresh thyme

1 teaspoon whole allspice

3 tablespoons unsalted butter

1 1/2 pounds small red potatoes

1 head green cabbage (2 pounds) cut into 8 2-inch wedges

Pepper

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  • *
• DirectionS:

1. Adjust oven rack to middle position and heat oven to 300 degrees. Combine beef, broth, water, chopped carrots, celery, onion, bay leaves, peppercorns, thyme, and allspice in Dutch oven. Cover and bake until fork slips easily in and out of meat, 4½ to 5 hours.

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2. Transfer meat to 13 by 9-inch baking dish. Strain cooking liquid through fine-mesh strainer into large bowl, discard solids, and skim fat from liquid. Pour 1 cup cooking liquid over meat. Cover dish tightly with aluminum foil and let rest for 30 minutes.

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3. Meanwhile, return remaining cooking liquid to Dutch oven, add butter, and bring to simmer over medium-high heat. Add potatoes and simmer until they begin to soften, about 10 minutes. Add carrot halves and cabbage, cover, and cook until tender, 10 to 15 minutes. Transfer vegetables to serving platter and season with pepper to taste. (Reserve cooking liquid for making Creamed Chipped Beef using leftover corned beef; recipe at right.)

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4. Transfer beef to carving board and slice against grain into ¼-inch-thick slices. Serve with vegetables.

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TO MAKE AHEAD: Prepare corned beef through step 2. Refrigerate moistened beef and cooking liquid separately for up to 24 hours. To serve, adjust oven rack to middle position and heat oven to 350 degrees. Transfer meat to carving board and slice against grain into ¼-inch-thick slices and return to baking dish. Cover dish tightly with foil and bake until meat is heated through, about 25 minutes. While meat is heating, proceed with step 3.