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Posts Tagged ‘corned beef’

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I’m finally getting around to posting stuff I did a while back. First off is corned beef sammies, which I made from leftovers from St. Patrick’s Day. Better late, and all that.

First, you’ll need to have cooked corned beef already on hand. Either left from a brisket, or gotten from a deli. Get a big baguette, and sliced it. Sliced up some onions and peppers and roast them in the toaster oven. Likewise zucchini, then broccoli and carrots. All tossed with some olive oil, salt, pepper and garlic powder. Fresh garlic might work too. Feel free to substitute with whatever vegetables you prefer. These are ones I like and had on hand.

Once all the veggies are roasted, array them for easy sandwich assembly. Slice the corned beef, if you haven’t already. Add some to the baguettes, and top with veggies. I add mustard (Dijon or spicy brown), but if you don’t like that, leave it off or use something else. I can’t imagine using ketchup or mayonnaise, but if that’s your thing, go for it.

Oh, now you can eat. Try making some ahead for future lunches. Or just roast the veggies and refrigerate, then assemble the sandwiches when you want to eat them, so the bread doesn’t get too mushy. You can even make a purely veggie sandwich, or use other meats if you like. Yum!

Roasting the veggies and having them on hand gives you options. Cooking one day for the rest of the week can be really helpful. Something I learned from the Frugal Gourmet.

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The verdict is in and the jury says… OK.

First problem is I don’t think I had it on high setting initially, so it took longer to cook than I thought. When it was done finally, I tasted it and it wasn’t bad. Not as fantastic as I thought it would be, but pretty good. Way better than the crockpot baked bean fiasco, that’s for sure. Perhaps it was because I had so many vegetables, so I had to add lots of water, and it diluted the flavor. I should have cut the potatoes into smaller chunks. Everything got cooked alright, the potatoes should just have been in more bite sized pieces.

The corned beef was cooked through, but cut better after it had cooled some. It does shrink, so I’ll get a larger one next time. Might use it to make corned beef hash and sandwiches later on in the week.

Still, I got 7 20-oz tupperware containers full, not including the corned beef. And then there’s still an entire head of cabbage I didn’t use. Maybe I’ll give colcannon a shot, I’ve got plenty of other potatoes.

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It’s funny, I’ve been doing this blog for a while and not gotten much notice, far as I can tell. Then on a lark I do a post about a recipe with pictures. Hey presto, attention! So lemme continue on with that and do and even more painfully detailed recipe.

I started the corned beef and cabbage in the crockpot some time ago, so whilst that’s doing it’s thing, I’ll give you the story so far. Actually there’s no cabbage, because there wasn’t room. I can hear Mom in my head telling me I went overboard again. With love, though. And yeah, I did. I’m going to check every hour or so, and maybe if it cooks down enough I can add the cabbage. Or I can do it separately, which mightn’t be a bad idea, as it’ll retain more texture that way.

So, the recipe I started with was this one. But I did some fiddling as usual. And since I figured out how the slideshow works, I’m using that instead of pictures at each stage. Hope that works for y’all. 🙂

My crockpot corned beef and cabbage

Ingredients:
• 3 medium onions, peeled and quartered
• 1 roughly cut leek
• 1 lb roughly cut carrot
• 6 medium potatoes, peeled and quartered
• 4 cloves of garlic

• salt (or salt substitute if on low sodium regimen)
• pepper
• dried garlic flakes
• parsley
• thyme
• pickling spice
• 1 bay leaf
• cardamom (eighth to quarter of a teaspoon)

• 2 chicken bouillon packets

• 3-4 lbs corned beef brisket, with pickling spice
• 4 strips of bacon, cut in half across

• 1 pint of beer
• Some shakes of Worcestershire sauce

• 1 small cabbage, cut in wedges (optional)

Directions:
Cut up the onions, leeks, carrots, potatoes and garlic. Put in the crockpot and mix them up a bit so they’re distributed.

Add spices. I used dried. If you want to use fresh parsley, rough chop and throw in. And for thyme, I’d just throw in a couple of sprigs/stems whole, then fish them out before eating. I didn’t have bay leaf handy, so didn’t add it. Several recipes I’ve seen, though, recommend it. The cardamom was a whim, since pickling spice has coriander and ginger and allspice and other sweet spices, and I thought I’d give it a go.

I had a couple of low sodium packets, so I added them. Not necessary, though.

Maybe I should have trimmed off the excess fat from brisket, but I figured I could skim it off later. Fat is flavor, after all. But if you want to remove it beforehand, be my guest.

Take the pickling spice packet that comes with the corned beef and throw the contents into the crockpot. Then put the brisket on top of the vegetables. Put the bacon strips across the brisket. Only added the bacon ’cause I’d opened the packet a while back, and had the four strips left. Decided to use it now, because otherwise I’d likely forget and they might go bad.

Pour the beer over the whole lot. Add water to cover. If you want to use broth instead, that’s fine.

Because I went crazy with the vegetables, the liquid doesn’t completely cover the brisket. I’m hoping it’ll be OK. Maybe I’ll flip it over in a while.

As far as the vegetables, you might want to use half as much. The original recipe called for about a cup of each vegetable, and I added more like a pound each. But I like to fill up the crockpot, and get as many meals out of it in each go. Change it around if you like. I’ve seen recipes that have turnips or rutabagas. I’m not fond of them, but if you are, one or two would probably work instead of, say, carrots.

As I mentioned before, and you can see from the pictures, I couldn’t fit the cabbage. It’s a pain to cut, even with the big knife. But I have a big head of it, and it’ll get used one way or another.

I put the crockpot on high, and will check it after about 4 to 5 hours. If you use the low setting, double the cooking time.

I’ll inform you of the results when the polls close. 🙂

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