Corned beef

In honor of St. Patrick’s Day, and because we love it no matter the day, I made a corned beef on Sunday with cabbage, potatoes, carrots, and onions. I cooked it all afternoon and the house smelled wonderful. I posted the corned beef recipe that I use last April. It was taught to me by a dear friend who used to host a St. Patrick’s Day celebration every year. There were just two of us feasting on a large pot of meat and veggies so we had a lot of leftovers. Some people hate leftovers. At our house we love them. I think usually they are more interesting when they are repurposed. But that is not always true.

Leftovers Day 1

The Brits, who I’m told are not famous for haute cuisine, have a dish called Bubble and Squeak. It’s basically a recipe for frying up leftover cabbage, mashed potatoes, and meat. I decided to give Bubble and Squeak a shot using my own interpretation and the leftovers we had. It’s not complicated.

The Ingredients I used:

1 small onion diced

2 cloves of garlic sliced

2 stalks of celery chopped

1 T canola oil

1 T butter

Chopped cooked cabbage

Diced corned beef

Boiled potatoes and carrots smashed

Heat the oil and butter in a heavy skillet over medium high heat and sauté the onion, celery and garlic until tender.

While the onions are cooking slice and dice the corned beef.

Smash the potatoes and carrots.

Add the cabbage and corned beef to the skillet.

Top with the smashed potatoes and carrots and heat through.

Now if you’re extremely talented in the kitchen flip the bubble and squeak over in the pan. Use a plate or pan lid to assist with the flip so that both sides are lightly browned. If you’re not extremely talented follow my lead…brush a little butter on the top and put the pan under the broiler until the top is lightly browned. Slice and serve.

I know. It looks pretty grey and boring. And maybe not even very appetizing. It was “okay.” If I’m to make this again I need to think of a way to jazz this up a little and make it more exciting. Suggestions are welcome!

Leftovers Day 2

Rueben Sandwiches. This was my mother’s favorite sandwich. A favorite of mine as well. This is an easy dinner to prepare and doesn’t require a recipe. Good bread is a must.

The ingredients I used:

Combine Ketchup, Mayo and Sweet Relish to make Thousand Island-ish sandwich spread.

Assemble the sandwich and grill.

This repurposed leftover was much more successful. I served it with homemade dill pickles and vegetable chips. You can put a little of the magic sauce on the sandwich before grilling and serve additional sauce on the side.

Looks a lot more appetizing than Bubble and Squeak doesn’t it??

I still have leftover corned beef. Maybe corned beef hash and eggs tomorrow.

It’s that time of year. Saint Patty’s Day. The day many of us enjoy the ultimate boiled dinner. For years a very good friend hosted a Saint Patty’s Day party and she cooked a lot of corned beef for the occasion. I had made corned beef brisket myself for years before her party but hers was the best I had ever tasted. No mustard required!

Ingredients:

Corned beef (of course)

1 large onion quartered

6-7 whole garlic cloves

1 T red pepper flakes

1 T crushed bay leaves

1 T oregano

1 T basil

1 T coriander seeds

salt and black pepper

…and that little seasoning packet that comes with the corned beef

Put your corned beef in a large Dutch oven or heavy kettle. Pour boiling water to completely cover the meat and bring to a boil over medium high heat.

Once the pot starts to boil, skim the white foam off with a slotted spoon. I know, it looks a little gross. Once you’ve removed and discarded the foam turn the heat down and add the onion and the garlic to the pot.

In a mortar and pestle combine and crush all of the dried herbs and spices and add them to the pot.

I add these after skimming the foam so that I don’t lose a lot of my seasoning in the process.

Add a generous T of salt, cover and simmer over low heat for 5-6 hours. Near the end of the cooking time prepare the vegetables.

Cabbage

Carrots

Red potatoes

Onion

Green Beans

Cut the cabbage into wedges removing the core. Scrub the carrots and cut into thirds. Cut the onion into quarters.

Cut the potatoes, rinse well and trim the green beans.

Remove the meat to a foil lined pan, along with a generous amount of the jus. Seal the foil and keep warm in the oven while the veggies cook.

Add the vegetables to the pot with the broth. Potatoes, carrots, onion, beans and cabbage on top. Bring to a boil, cover and simmer over low heat. Cook until the vegetables are all fork tender. About 45 minutes to an hour. The vegetables pick up the great spicy flavors from the broth.

Remove the meat about 10 minutes before serving. Allow the meat to rest for a few minutes and slice against the grain. Put all the vegetables in a large serving bowl or on a platter and top with the slices of corned beef. Fill up your plate and enjoy!

Serve with a good rye bread and a nice cold Irish beer like Guinness or O’hara’s Irish Wheat. This boiled dinner is a meal in itself and doesn’t need any other side dishes.

Leftovers are great as, well, leftovers. This is one of the meals I think tastes as good or better the next day. Or you can make a corned beef or Ruben sandwich. Maybe some corned beef hash for breakfast. It’s all good! Enjoy. Happy Saint Patty’s Day.

The Finnish Dish

Cooking in Michigan with Ruth

Corned Beef the Next Day and the Next

Corned Beef and Cabbage