Recipes

[Mz iMac]

Corn beef special on rye w/cold slaw & Russian dressing is the only time I eat corn beef......

yum

[ciao_bella]

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@PA Mom-mom wrote:

@ciao_bella  Happy St. Paddy's Day! Your picture looks so comforting and delicious!

We got together as a family this past weekend at my son's house. Fifteen of us! DIL had FOUR crock pots going with the corned beef. Made small red potatoes, boiled and smothered with salt, butter and parsley. She roasted the cabbage this time to save space on the stove, and it was good. We also always saute whole mushrooms with butter, thyme and lemon. She made Irish soda bread and had Irish butter and orange marmalade.

Enough leftovers the next morning for corned beef hash. Yea!

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Your family gathering at your son and DIL house and dinner sounds wonderful! 

[wagirl]

@Knit-Chick ---I do add the spice pack----I didn't a few times and there is a huge taste difference with it added---so much better. And I cook on slow altho my crock pot cooks hotter I think, so probably in 4-5 hrs, it will be perfect. I do check often to make sure. 

[Ainhisg]

@PansyBoo I have a 100% foolproof recipe for you!  And because it's oven braised, the taste is out of this world!  I promise that this will not only be foolproof but also be the most delicious corned beef you will ever have!  I give alternative liquid choices in the recipe, but I always use beef broth.  (Better than Bouillon)  I also have a pressure cooker version of this if you're interested, although I like the oven version the best.

Corned Beef and Cabbage

1 (3-4 lb.) flat cut corned beef brisket

3 tbsp. butter

1 medium yellow onion, sliced

4 cups beef broth, beer, or dry white wine

Red potatoes (3/4 of a 5 lb. bag)

Baby carrots (16 oz. bag)

Small head of cabbage

Butter, softened

Freshly ground black pepper 

Preheat oven to 325 degrees.  Over medium heat, melt the 3 tbsp. of butter in a Dutch oven or oven-safe stock pot.  (I use an 8 qt. stock pot.)  Add onion and saute until translucent.  Meanwhile, unwrap the brisket, set spice packet aside, and rinse the brisket with cool water.  Pat dry.  Trim as much fat as you can from the brisket, and rub the seasonings from the spice packet all over the meat.  Put the brisket on top of the onions, and pour 1 ½ cups of liquid (beef broth, beer, or dry white wine) over the meat.  Bring to a simmer.  Cover tightly and put in a preheated oven.  Halfway through cooking, add 1 ½ cups more of the liquid.  Bake until fork slips easily in and out of meat--about 4 hours for a 3-lb. brisket and 5 hours for a 4-lb. brisket.  Brisket should measure at a minimum temperature of 170 degrees.  

While brisket is baking, cut the potatoes in half (or fourths if large).  Add carrots and potatoes to the brisket in that order.  For firm vegetables, add during the last hour of cooking.  For soft vegetables, add during the last 1 ½ hours of cooking. Pour remaining 1 cup of broth over the vegetables.  When brisket and vegetables are done, remove from heat and let rest, covered, for about 20 minutes.

Cut the head of cabbage into quarters.  Then cut each fourth in half to create 8 thin wedges.  Leave the core intact as it helps hold the wedges together.  Spread softened butter on the cut side of the wedges, and sprinkle with freshly ground black pepper.  Place wedges in a steamer basket; place over, but not touching, boiling water.  Cover; reduce heat, and steam until tender--about 30 minutes.

Photo I took of this delicious meal!    

[PansyBoo]

@Ainhisg 

WOW! Thanks so much!! That looks delicious. After I posted earlier I felt determined and went right on out and got a corned beef. I did buy the flat kind. I appreciate that this recipe is so detailed and I was also wanting to cook it in the oven so this sounds perfect. Thanks again. Earlier I saw a video on YouTube where they made colcannan which I had never even heard of. I might just try that too! 

You know what's kinda crazy. To look at me you would think I'm about as Irish as they come...red hair, green eyes, freckles. HA! I don't really know my true family heritage but I do know no one ever made typical Irish foods. But I do know we were/are 100% Southern so that's the kind of food we had. LOL!

Thank you!

pboo       

[Kitty Galore]

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@ciao_bella wrote:

Bought the flat cut corned beef brisket on sale on Saturday and my family asked if I would make it on Sunday.  So, here it is simmering away.  The corned beef is submerged in the pot with all the veggies on top and surrounding it.  Had a fresh rye bread with butter on the side that my son had with it, but my daughter and I had a slice of Irish Soda bread and butter with it.   

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@ciao_bella  yummy 😋! Your's looks just delicious !   I will be making next week for St Paddy's day ☘️. My husband has to have it every year .   We prefer it with Irish soda bread as you do ,  and a pint of Guinness 🍺only time of year I drink bear .  Usually when I indulge  it's Jameson and ginger ale .

[Kitty Galore]

@KingstonMom   love a good Reuben !  Sounds Great !  Now I'm wishing for it !

[Ainhisg]

@PansyBoo you are more than welcome; enjoy!  I also have an amazing Irish Soda Bread recipe that is to die for in case you're interested.

Irish Soda Bread

3/4 cup raisins

3 1/2 cups all-purpose flour

1/2 cup sugar

2 tbsp. caraway seeds

2 tsp. baking powder

1 tsp. salt

1/2 tsp. baking soda

2 eggs, beaten

2 cups (16 oz.) sour cream

Preheat oven to 350 degrees.  Put raisins into a small bowl and cover with boiling water.  Let set for two minutes and then drain well.  Set aside.  In a large bowl (I use a 4 qt. mixing bowl), combine the flour, sugar, caraway seeds, baking powder, salt, and baking soda.  In a small bowl, whisk eggs and sour cream.  Stir into dry ingredients with a sturdy spoon.  Batter will be very heavy and thick.  Fold in drained raisins.

Spoon into a greased (I use Crisco) 9-in. springform pan.  With floured hands, pat the batter evenly into the pan.  Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean.  Cool on a wire rack for 10 minutes before removing sides of pan.  Cut into wedges; serve warm with butter.

If removal of bottom pan is desired, wait until bread is completely cool, and then if needed, run a metal spatula (like an off-set spatula) between the bread and bottom pan.  Remove bread to a serving tray and cut into wedges.  Warm wedges briefly in the microwave before serving with butter.

[SaveTheTurtles]

We had Reuben's on Saturday but this looks waaay better. 😊

[Lilysmom1]

@Ainhisg Looks good!  Do you need to soak the corned beef or is that a thing of the past?