Shannon's St. Patty's Day
Corned Beef & Cabbage
Corned beef hash & eggs below!
Corned Beef & Cabbage
Corned beef hash & eggs below!
This was my first time making this. I looked on Food Network for some recipe ideas and chose
one to follow. I only remember eating this one time, as my mom didn't make it. Maybe my
grandma did, but the only time I remember eating it with friends. Our chef friend Tommy made a
big pot and I remember it being really good! Mine came out ok, but I need a proper Dutch Oven
for next year, it will make it more tender. This will be our tradition; the parade/Pershing Sq.
event, Ralphs for goodies, then home to cook the meal! What a fun day we had! And we all
wore Green! Too bad I didn't get to pinch Gav! Just my luck!
one to follow. I only remember eating this one time, as my mom didn't make it. Maybe my
grandma did, but the only time I remember eating it with friends. Our chef friend Tommy made a
big pot and I remember it being really good! Mine came out ok, but I need a proper Dutch Oven
for next year, it will make it more tender. This will be our tradition; the parade/Pershing Sq.
event, Ralphs for goodies, then home to cook the meal! What a fun day we had! And we all
wore Green! Too bad I didn't get to pinch Gav! Just my luck!
March 17, 2008
This was definitely a treat/splurge! And it was pretty tasty! As part of the tradition, we must have
corned beef hash and eggs the next day! We had it for dinner on Tues. Also, the first time I've made this.
Here is a picture of my "hash", you cook it like a pancake with some of the cooking juices, shredded
plain baked potatoes and mashed potatoes (from the day before).
corned beef hash and eggs the next day! We had it for dinner on Tues. Also, the first time I've made this.
Here is a picture of my "hash", you cook it like a pancake with some of the cooking juices, shredded
plain baked potatoes and mashed potatoes (from the day before).
Our finished plates. A little of
the meat, a quarter of the
cabbage a few potatoes and
carrots. You're supposed to
have horseradish or mustard
sauce, but I just had brown
mustard so we had that. It was
good. A new tradition is born!
the meat, a quarter of the
cabbage a few potatoes and
carrots. You're supposed to
have horseradish or mustard
sauce, but I just had brown
mustard so we had that. It was
good. A new tradition is born!
The meat after cooking for a little
while- I need a deep dish dutch oven!
while- I need a deep dish dutch oven!
Papa plate & Momma plate
Plenty of leftovers
Start out with fresh veggies and fresh brisket.
It comes brined and with spices all ready for
cooking. I rinsed it and trimmed it up a little bit.
It comes brined and with spices all ready for
cooking. I rinsed it and trimmed it up a little bit.
I used a 3.71 lb pt. cut brisket that was already brined or “corned”.
The “corned” in corned beef refers to the salt kernels that aparantly were as big
as corn kernels, so they named it “Corned Beef”. Sounds better I guess than “Salted
Beef”!
I used russet potatoes instead of red since I had them.
I added carrots because I’ve seen them in pictures and I had them.
I don’t have a Dutch Oven (note something I need!), so I started out the boiling
part in my big pot and then transferred the meat and whatever liquid would fit into a
glass baking dish that I use for the chicken.
About 2 hours into the cooking we REALLY started smelling it! It smells great!!
Bridget is lying in front of the oven moaning! She thinks it smells good too, but no
corned beef for Bridgey!
The “corned” in corned beef refers to the salt kernels that aparantly were as big
as corn kernels, so they named it “Corned Beef”. Sounds better I guess than “Salted
Beef”!
I used russet potatoes instead of red since I had them.
I added carrots because I’ve seen them in pictures and I had them.
I don’t have a Dutch Oven (note something I need!), so I started out the boiling
part in my big pot and then transferred the meat and whatever liquid would fit into a
glass baking dish that I use for the chicken.
About 2 hours into the cooking we REALLY started smelling it! It smells great!!
Bridget is lying in front of the oven moaning! She thinks it smells good too, but no
corned beef for Bridgey!
Shannon's Corned Beef and Cabbage
Modified From Food Network Kitchens
1 (3-pound) corned beef brisket (uncooked), in brine
16 cups cold water
2 bay leaves
2 teaspoons black peppercorns
Spice packet that comes with meat (cloves, allspice, bay leaves)
1 large head green cabbage (about 2 pounds), cut into 4 thick wedges
8 small potatoes (about 1 1/4 pounds), halved
Freshly ground black pepper
Preheat the oven to 300 degrees F.
Place the corned beef in a colander in the sink and rinse well under
cold running water.
Place the corned beef in a large Dutch oven with a tight-fitting lid; add
the water & spices. Bring to a boil, uncovered, and skim off any scum
that rises to the surface. Cover and transfer pan to the oven, and
braise until very tender, about 3 hours and 45 minutes.
Transfer the corned beef to a cutting board and cover tightly with foil
to keep warm. Add the cabbage and potatoes to the cooking liquid
and bring to a boil. Lower the heat and simmer until the vegetables
are tender, about 20 minutes.
Using a slotted spoon, transfer the cabbage to a large platter. Slice
the corned beef across the grain of the meat into thin slices. Lay the
slices over the cabbage and surround it with the potatoes. Ladle
some of the hot cooking liquid over the corned beef and season with
pepper. Serve immediately with the mustard or horseradish sauce.
Make sure you have leftovers for Corned Beef Hash and Eggs.....
Modified From Food Network Kitchens
1 (3-pound) corned beef brisket (uncooked), in brine
16 cups cold water
2 bay leaves
2 teaspoons black peppercorns
Spice packet that comes with meat (cloves, allspice, bay leaves)
1 large head green cabbage (about 2 pounds), cut into 4 thick wedges
8 small potatoes (about 1 1/4 pounds), halved
Freshly ground black pepper
Preheat the oven to 300 degrees F.
Place the corned beef in a colander in the sink and rinse well under
cold running water.
Place the corned beef in a large Dutch oven with a tight-fitting lid; add
the water & spices. Bring to a boil, uncovered, and skim off any scum
that rises to the surface. Cover and transfer pan to the oven, and
braise until very tender, about 3 hours and 45 minutes.
Transfer the corned beef to a cutting board and cover tightly with foil
to keep warm. Add the cabbage and potatoes to the cooking liquid
and bring to a boil. Lower the heat and simmer until the vegetables
are tender, about 20 minutes.
Using a slotted spoon, transfer the cabbage to a large platter. Slice
the corned beef across the grain of the meat into thin slices. Lay the
slices over the cabbage and surround it with the potatoes. Ladle
some of the hot cooking liquid over the corned beef and season with
pepper. Serve immediately with the mustard or horseradish sauce.
Make sure you have leftovers for Corned Beef Hash and Eggs.....
Gavin had his with egg whites (of course!), he liked it. See how crispy the "hash" got?! mm mmmm mmmm
I should have put my poached eggs on top, but I wasn't sure how I would like it. It was good, but I only ate
about half of what you see on my plate. Aren't those poachers pretty! I love poached eggs! Like I said this
was a treat and we hit the streets, gym, treadmill hard on Tuesday and Wednesday!
We were over it after 2 meals. It was a nice change and fun to make something new. Now we Run, Run, Run!
I should have put my poached eggs on top, but I wasn't sure how I would like it. It was good, but I only ate
about half of what you see on my plate. Aren't those poachers pretty! I love poached eggs! Like I said this
was a treat and we hit the streets, gym, treadmill hard on Tuesday and Wednesday!
We were over it after 2 meals. It was a nice change and fun to make something new. Now we Run, Run, Run!