Tag: IRISH

CORNED BEEF & CABBAGE ~ BLOG 365.168

I have a NEW toy and I LOVE it! I’m updating many of my instant and crock pot recipes and getting rid of ALL my old appliances!

Corned beef and cabbage isn’t just for St. Patrick’s Day!

CORNED BEEF & CABBAGE

3 Pounds Corned Beef with spice packet
6-8 LARGE carrots, rustically cut
1 head of cabbage, quartered
6 Red Potatoes, quartered or baby red potatoes
3 cloves garlic, minced
4 cups Beef Broth

  • Place rack in the pot.
  • Place rinsed corned beef, fat side up on rack.
  • Sprinkle spices and minced garlic over meat.
Pour in beef broth.
  • Slow cook 4 hours until JUST about tender.
  • Plate corned beef.
  • Remove rack and add the potatoes, carrots, and cabbage.
  • Return meat on top of the vegetables.
Slow cook 2 more hours.
  • Enjoy!

SEASONING

1 tablespoon mustard seeds (optional)
1 teaspoon trim-colored peppercorns
1/2 – 1 teaspoon anise seeds
8 whole cloves
4 cardamom pods
4 LARGE bay leaves (crushed)
1 tablespoon ground coriander
1 teaspoon crushed red pepper flakes
1/2 teaspoon ground ginger

  • Heat a medium sized heavy bottomed skillet or pot over medium heat.
  • Add the mustard seeds (if using), black peppercorns, anise seeds, cloves, and cardamom pods.
  • Toast for 2 to 3 minutes, until they are fragrant.
  • Pulse the toasted seeds and bay leaves in a spice grinder a few times.
  • Add in the ground coriander, red pepper flakes and ground ginger.
  • Use as you normally would when making corned beef.

NOTE: Despite appearances, DO NOT USE METAL utensils in your NINJA pot.

CAITLYN’S CORNED BEEF ~ BLOG 365.147

I had the most amazing twist on corned beef this past St. Patrick’s Day and I’m hooked on this version now!

CAITLYN’S CORNED BEEF

4-5 1/2 pound corned beef
1 SMALL sweet onion, quartered
1 cup brown sugar
1 Guinness Beer
1/2 teaspoon ground bay leaf
5-6 cloves garlic
Seasoning from below or Seasoning packet from meat package
3 LARGE carrots, rustically cut
1 pound Baby potatoes

  • Preheat oven to 325°.
  • Add the corned beef to a large dutch oven.
  • Tuck onions around the sides.
  • Mix brown sugar and seasonings together. Sprinkle on top of the corned beef.
  • Pour Guinness around the corned beef.
  • Cover and bake 1 hour per pound.
  • Let cool slightly before slicing or shredding for Rueben sandwiches.
  • Serve with cooking juices for gravy over meat and potatoes.

SEASONING
1 tablespoon mustard seeds (optional)
1 teaspoon trim-colored peppercorns
1/2 – 1 teaspoon anise seeds
8 whole cloves
4 cardamom pods
4 LARGE bay leaves (crushed)
 or 1/2 teaspoon ground bay leaves
1 tablespoon ground coriander
1 teaspoon crushed red pepper flakes
1/2 teaspoon ground ginger

  • Heat a medium sized heavy bottomed skillet or pot over medium heat.
  • Add the mustard seeds (if using), black peppercorns, anise seeds, cloves, and cardamom pods.
  • Toast for 2 to 3 minutes, until they are fragrant.
  • Pulse the toasted seeds and bay leaves in a spice grinder a few times.
  • Add in the ground coriander, red pepper flakes and ground ginger.
  • Use as you normally would when making corned beef.

 

IRISH CABBAGE SOUP ~ BLOG 366.81

IRISH CABBAGE SOUP
1 pound QUALITY ground beef
3 green onions, sliced
2 stalks celery, chopped
2 cloves garlic, minced
2 tablespoons champagne vinegar
FRESH ground sea salt and black pepper, to taste
16 ounce can small white beans, rinsed and drained
28 ounce can diced tomatoes, undrained
1/2 head medium cabbage head, chopped
3-3 1/2 cups homemade bone broth (see note)
4 teaspoons beef base (bouillon or better than bouillon paste)

  • Brown ground beef until no longer pink. Drain off grease.
  • In a dutch oven combine all ingredients except the beef and beans.
  • Bring to a SLOW boil, reduce heat, stir in meat and beans.
  • Simmer 1 hour.

NOTE: For a truly Irish soup, substitute 12 ounces of Irish beer (Guinness) for 12 ounces of the chicken broth and omit the champagne vinegar.

IRISH CHEDDAR SHEPHERD’S PIE

IRISH CHEDDAR SHEPHERD’S PIE

FILLING
1 1/2 pounds ground beef
1 medium onion chopped
2 small stalks celery, chopped
3 ounces Guinness beer
2 tablespoons butter
2 tablespoons flour
1 cup beef broth
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
FRESH ground sea salt and black pepper, to taste
16 ounces combination of frozen peas and carrots

  • Brown ground beef with onion in large skillet for 5-10 minutes.
  • Add celery and continue cooking until meat is crumbly.
  • Add stout and scrape the bottom of the pan with a wooden spoon to deglaze the pan.
  • Add butter and allow to melt, then sprinkle with flour and stir to blend. Allow the flour to cook for several minutes before adding beef broth.
Add beef broth and blend well.
  • Add tomato paste, Worcestershire, and salt, stirring well. Allow gravy to thicken while the mixture cooks, about 5 minutes.
  • Add frozen vegetables and allow to cook until the entire mixture is nice and hot.

POTATOES
2 pounds Yukon potatoes, peeled and chopped
2 tablespoons butter
1/4 cup buttermilk
1 large egg yolk
6 ounces Irish cheddar grated
FRESH ground salt and pepper, to taste

  • Boil the potatoes in water over high heat until very soft and tender, about 20 minutes.
  • Drain and mash well with butter, buttermilk, egg yolk, FRESH ground sea salt and pepper, to taste and half of the shredded Irish cheddar.

ASSEMBLY

  • Layer filling mixture in LIGHTLY greased baking dish.
  • Top with mashed potatoes in an even layer.
  • Top with remaining shredded cheddar.
Broil on low for about 10 minutes, until the top is golden brown.