Irish Fare, Corned Beef & Cabbage and what to do with the leftovers!

Posted by Ingrid Fehr on

We're posting this on St. Patrick's Day to help everyone out (and yes, as usual, this is gluten free) with a quickie on how to make an awesome Irish meal, a little twist but still the same.

Corned Beef- It comes ready to go (just check for the gluten free label if you're that sort). Take it out of the package and sit it in your crock pot. Rub the little seasoning packet over the top (fat side up please). Cover in beef stock or water until cover. Set on high if you need it by lunch, low for dinner.

Carrots- Easy way, add them on top of the corned beef about 1/2 way through cooking in the crock pot. A little more time? Roast them with the potatoes.

Potatoes- Buy whole small ones (they come in bag for a fortune, or you can pick through the potatoes in produce and find small ones. Clean them off under water. Leave whole if small, cut if large. OK, traditionally, you can boil them, but let's roast them! Preheat oven to 450 degrees. In a baking pan, add some olive oil. Add the potatoes and coat them in olive oil. Now salt, pepper, rosemary and parmesan to taste, toss again. Bake 20-30 minutes. If you decided to add the carrots, just add them with the potatoes before tossing in olive oil, etc.

Cabbage- Let's take the easy way and make it tasty. In your biggest cast iron skillet (or improvise if you must) heat some butter and olive oil (I say 'some' because this is really up to you. If you want it yummy add more, healthy, sub in some beef or veg stock) Get the pan hot and add a package of coleslaw cabbage. YES! Don't bother with the big 'ole cabbage and cutting it up, just buy the coleslaw cabbage, it's by the packaged salads. Add the cabbage and wilt it. Add salt and pepper to taste. Keep tossing until it's all wilted and a little brown.

OK! That was your entire St. Patrick's Day meal!

Now, on to leftovers... this works even if you went out for St. Paddy's!

Let's call this: Leftover Corned Beef Reuben Style Skillet.

Warm that cast iron skillet again... a little olive oil in the pan won't hurt... chop your left over corned beef up and add to the hot skillet.

Add and equal portion of sauerkraut. None on hand? If you have leftover cabbage, add that and a sprinkle of apple cider vinegar (1 T).

Continue heating in skillet. Add 1/2 cup thousand island dressing (none on hand, it's just a 50/50 of ketchup and mayo and a spoonful of relish). I figure 1/2 cup thousand island per 4 cups beef/sauerkraut. You want it coated but not mushy.

Top with swiss cheese, let melt, serve!

Making it for breakfast, try topping it with some over easy eggs cooked in a separate pan.




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