If you’ve ever wanted to try a dish with corned beef but never did because of the cost of this cut of meat, your chance is coming up. With St. Patrick’s Day just around the...
stores will be putting corned beef on sale. If you already know that you like corned beef, you might grab some for the freezer if you find a particularly great deal.
Corned Beef and Cabbage
- 3 slices thick-sliced bacon
- Corned beef brisket, 3 to 4 pounds
- 3 cloves garlic
- 1 bay leaf
- Salt and pepper, to taste
- 1 tablespoon pickling spice or spice bag that comes with corned beef (optional)*
- 4 cups water
- 2 onions, medium, quartered
- 1 head cabbage, small
- 2 pounds potatoes
- 1 pound carrots
Preparation
Set the crock pot to medium. Cut the bacon strips into quarters. Put them in the crockpot. Cook until bacon grease is release and bacon is about half-cooked. Rinse the corned beef and add it to the bacon. Add garlic, salt and pepper or spice packet/pickling spice. Cook it about 10 minutes on each side.
Add onions, bay leaf and water. Set temperature to low. Cook for 3 hours.
Core the cabbage and cut it into quarters. If it’s a larger head, cut it into eighths. Wash the potatoes. Peeling is optional. Cut the potatoes into halves or quarters, depending on their size. If you are using small to medium red potatoes, you could leave the potatoes whole. Wash the carrots. If you are using whole carrots, cut them in half. Peeling them is optional—the peels add flavor.
Add the vegetables and cook for 6 to 7 hours until the corned beef is tender. Be sure to slice the corned beef against the grain when serving.
- 1 1/3 cups wholegrain flour
- 2 cups white flour
- 1 ½ cups buttermilk
- 1 generous teaspoon baking soda
- 1 large egg
- 1 teaspoon honey
- Pinch of salt
- Optional: Raisins, cheese, bacon, spinach, garlic leaves, cranberries, chocolate chips—pretty much whatever you want
Preparation
Preheat the oven to 375 degrees Fahrenheit. Grease and flour a bread pan. Combine the flour, baking soda and salt in a mixing bowl. Add in optional flavorings and mix well. In a separate bowl, mix the buttermilk, egg and honey together.
Make a well in the center of the dry ingredients. Pour the buttermilk mixture into the well. Push the flour into the wet mixture from the edges until a dough forms. If the dough seems to be too sticky, add a little more flour. Shape the bread into a loaf and put it into the bread pan.
Sprinkle a little flour on top of the loaf and bake for 35 minutes. If the bread is done, it should sound hollow when you turn it out onto a wire rack and tap the bottom.
- 14 ounces of seitan, cut in thin strips
- 2 tablespoons olive oil
- 2 tablespoon soy sauce
- 1 tablespoon steak sauce
- 3 tablespoon butter or margarine
- 1 medium onion, diced
- 3 stalks celery, chopped
- 2 carrots, chopped
- 2 medium potatoes, chopped into 1-inch pieces
- 3 cloves garlic, minced
- 24 ounces of Guinness Stout
- 2 tablespoons flour
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon brown sugar
- Salt and pepper, to taste
Preparation
Saute the seitan in the olive oil and soy sauce until just browned, about 5 minutes. Reduce the heat and add the steak sauce. Stir the mixture until the seitan is lightly coated. Remove from heat.
In another pot, saute the vegetables and garlic in the butter or margarine until the onions are starting to get soft, about 5 minutes. Reduce the heat and add the Guinness, stirring to combine. Add the flour, thyme, brown sugar, salt and pepper. Stir well. Add the seitan. Simmer until the Guinness reduces and the stew thickens, about 45 to 50 minutes. Add more salt and pepper to taste if needed.
