Corned Beef and Cabbage

 

Hi everyone! This week I made corned beef and cabbage and now I have leftovers. I had to make corned beef hash.  Corned beef hash is very special to me.  My mom would make it for breakfast growing up and I would devour it.  Growing up, my mom would open a can of hash and cook it until it was crispy.  I loved it.
Fast forward twenty-something years later, I went to a breakfast restaurant and I saw corned beef hash on the menu.  I ordered it expecting corned beef in a can.  To my surprise, there was real corned beef in my hash.  It was so good.  I savored every bite.
The experience ruined me.  I can never eat corned beef hash in a can again.  Having homemade corned beef takes this traditional meal to a whole new level.  Try this recipe and let me know what you think.

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Corned Beef Hash Ingredients:

1 tbs butter

8 ounces cooked corned beef, diced

1 onion, finely chopped

1 bell pepper, finely chopped

(2) medium baking potatoes or (4) baby red potatoes, peeled and shredded

pepper, to taste

1/2 cup shredded cheese

Corned Beef Hash Directions:

1. Heat the butter in a medium skillet over high heat. Add the diced red potatoes. Cook till browned.

2. Add shredded corned beef, diced onions and diced bell peppers. Cook, stirring with a spatula until all ingredients are mixed.

3. Add pepper.  No need to add salt, as corned beef can be naturally salty.

4. Pat down, undisturbed, until brown and crisp on the bottom, about 6 minutes. Continue cooking, turning the corned beef hash as it browns evenly, about 15 more minutes.

5. Sprinkle shredded cheese over the corned beef hash and let it melt, about 1 minute.

6. Add an optional fried egg to serve.

7. Enjoy the corned beef hash

 

 

 

Corned Beef and Cabbage

 

Hi everyone! This week I made corned beef and cabbage.  I know, I know, I should have made this for Saint Patrick’s Day but I didn’t. Never mind that the dish is rarely eaten in Ireland.  I have had a craving for corned beef since March and I finally got around to making it.   
 
My mom used to bake corned beef in the oven and it always came out delicious.  I remember one of my first cooking lessons was my mom teaching me how to properly cut corned beef.  Such an important tip – I cut it the wrong way once and it was tough.  You’ve gotta cut against the grain.
The traditional way to cook corned beef is to boil it, both the beef and the cabbage.  I like it best in the oven – hand’s down.  But, I don’t have time for that anymore.  I always put it in a crockpot.  I used a pressure cooker once and it was good, but not amazing.  On a side note, the pressure cooker disintegrated my cabbage.  The experience traumatized me and now I cook my cabbage in a pan.
 
Try this recipe and let me know what you think. 

 

 

 

 

Corned Beef and Cabbage Ingredients:

1-2 lbs Corned Beef

1 peppercorn spice packet (comes with corned beef)

1 Onion

4 medium Red Potatoes

1 12 Ounce Bottle of Dark Beer

1 cup of beef Broth

2 tbs cinnamon

1 tbs dry mustard

1 tbs allspice

1 tbs nutmeg,

1 tbs pepper

1 tbs clove

3 garlic cloves

1 tsp melted butter

1 head Cabbage, chopped

Corned Beef Cabbage Directions:

1. Quarter the potatoes. No need to peel

2. Slice the onion thinly.

3. In a large slow cooker, place the potatoes and onions on the bottom of the slow cooker

4. Add the corned beef on top of the potatoes and onions.

5. Sprinkle the peppercorns on top of the corned beef. Sprinkle other spices ( half of cinnamon) on top of the corned beef. No salt is necessary as corned beef can be naturally salty.

6. Pour the beer and broth over the ingredients.

7. Set on low and cook for 6-8 hours.

8. Quarter cabbage and then slice thinly. In a separate pan, add butter and garlic and cook until fragrant. Add sliced cabbage.

9. Add 1tsp of cinnamon, 1/2 cup of juice from corn beef, and salt and pepper. Stir and let cabbage simmer, covered, for 15-20 minutes or until desired tenderness is reached.

10. Slice the Corned Beef against the grain and serve with cabbage, potatoes and onions.

11. Enjoy this corned beef and cabbage recipe.

 

 

Dinner Strategies Meal Plan 3: Italian Sausage Dinners

Today I am sharing last weeks meal plan if anyone is interested. I have three great dinner ideas! I hope these posts make it easier for you to get dinner on the table! And don’t feel like you have to make every single recipe…usually their is plenty left over for the next day. These meal plans are meant to be a guide! Feel free to change the plans up to meet your needs!

The meal theme for this week is Italian Sausage.  I made the following:

Italian Sausage and Feta Calzone

Stuffed Zucchini Boats

Italian Sausage and Tortellini Soup

Just click the link to see view the ingredients and directions.

Here is the grocery list.  I tried to pick three very different recipes with similar ingredients to cut down on waste.  I also use a lot of cabinet staples to cut down on the grocery bill.  Let me know what you think.

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Italian Sausage and Tortellini Soup

Hi everyone, I am back with my final Italian sausage recipe for the week.  I recently went to Olive Garden for a work luncheon and I ordered the soup/salad/bread sticks…my usual at Olive Garden.  Well it was quite busy on this particular day and they literally ran out of food.  They were rationing out the parmesan cheese.  Anyway, when my soup arrived, it was “soupy.”  I love a hearty soup so I was a bit disappointed at how barren my bowl was.  I vowed to make a hearty soup when I got home.  Originally I wanted to mimic Olive Garden’s Soup but when I got home, I realized I did not have any chicken broth.  So, instead, I made a beef broth based soup which turned out just as good.

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This recipe ended up being great.  It was quick and easy for a weeknight meal.  I wasn’t sure if the kids were going to eat it but they did.  My oldest did a visual inspection for beans.  When she didn’t see any, she decided it was safe to eat.

Ingredients:

  • 1 tbs butter
  • 1 small white onion, diced
  • 3 cloves garlic, minced
  • 5 cups beef broth
  • 1 cup diced tomatoes
  • 1/2 cup parmesan cheese, shredded
  • 1 Tablespoon italian seasoning
  • salt and pepper, to taste
  • 1 lb of Italian Sausage
  • 9 ounce refrigerated tortellini
  • 2 cups spinach
  • 1/2 cup of flour
  • 1 large zucchini

Directions:

  1. In a skillet set over medium-high, cook the sausage until browned. Using a slotted spoon, transfer the cooked sausage to a paper towel lined plate to drain; set aside.
  2. In a pot over medium heat, heat up the butter. Add onion, garlic and zucchini and cook until tender. Add flour and stir.  Gradually add broth and stir.  Add diced tomatoes, Italian seasoning, salt and pepper. Bring to a simmer.
  3. Add the Italian sausage, tortellini, and spinach. Let simmer for 10 minutes to thicken up and for the tortellini to cook.  Garnish with cheese.

Watch this quick video for more!