4 Corned Beef And Cabbage Recipes For St Patrick's Day
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Homemade vs. Canned Corned Beef
It's for that reason of comfort, and to hopefully suit a majority, that canned corned beef has been used within the recipes on this page.
Corned Beef and Cabbage Fritter Potato Scone Sandwiches
Prep time: 40 min
Ready in: 50 min
2 medium cabbage leaves, rolled and shredded
Vegetable oil
2 occasions half inch thick slices of corned beef
Salt and pepper
Pinch of dried thyme
4 tablespoons self-raising/rising flour (roughly)
four potato scones*
Mixed pickle to serve (non-obligatory)
*These potato scones had been used as a substitute of Irish potato farls attributable to availability however are very similar creations.
Heat a bit of vegetable oil in a frying pan and gently fry the cabbage for 2 or three minutes till simply softened.
Put the corned beef in a large bowl and squeeze/combine by hand to a paste.
Allow the cabbage to cool for a few minutes earlier than adding to the beef. Season with salt, pepper and thyme and mix again by hand till every part is evenly mixed.
Split the mixture in two and shape in to approximate triangles (see photograph above). You might discover doing this on a plate and using a big knife blade to help a profit.
Lightly flour a plate or acceptable dish. Lay the patties on it and refrigerate for at the very least half-hour to agency up (longer is healthier).
Spoon 2 tablespoons of the flour in to a flat bottomed bowl. Season with salt and slowly add some chilly water, whisking with a fork, to form a thick batter. Refrigerate to relaxation for 15 minutes.
Put another couple of spoons of flour in to a second bowl and bring a deep frying pan of oil to a fairly excessive heat.
Carefully pat every patty within the flour, dip in the batter and lay within the oil. Drain on a plate coated with kitchen paper. Fry for around 2 minutes every facet until the batter is golden.
Fry the potato scones for round 30 seconds each facet in slightly oil in a frying pan just to heat via (except making ready them fresh).
Lay two potato scones on a plate, a fritter on high of every followed by the remaining two scones.
Spoon the optionally available pickle on to the plate and garnish with the chopped parsley.
Corned Beef and Cabbage Cottage Pie
Cook time: 1 hour
Ready in: 1 hour 20 min
2 medium baking type potatoes
Butter
White pepper
½ 12 ounce can of corned beef
2 large cabbage leaves, rolled and shredded
2 tablespoons tomato ketchup
½ small head of broccoli, broken in to florets
Peel the potatoes fastidiously, trying to get the skins off in even strips round two inches by three-quarters of an inch. Chop the potatoes in to giant chunks.
Steep the skins and the potato pieces individually in chilly water for about 10 minutes.
Drain the skins and add them to a plastic dish and the refrigerator for 30 minutes. Bring the water to a simmer for 15 to 20 minutes until they're simply softened. Drain the potatoes and add them to recent, slightly salted water.
The potatoes ought to be completely drained and returned to the empty pot. In order to eliminate as much of the moisture as doable, it is crucial to go away them to steam off for around 5 minutes before they are mashed.
Add a bit of butter, season with white pepper and mash with a hand masher for the most effective consistency. Using a food processor just isn't a good suggestion as a puree is as a substitute formed and the ultimate impact is someway not quite proper. Cover the pot and put aside to cool.
When the mashed potato is nearly cool (roughly half-hour), put your oven on to preheat to 400F/200C.
Put the corned beef in a large bowl with the cabbage and tomato ketchup. Mash everything collectively by hand to evenly mix earlier than arranging in the bottom of an ovenproof, appropriately sized pie dish. Season with salt and black pepper.
Spoon the mash on high of the corned beef and cabbage in the primary occasion in small clumps. This makes for most even distribution and tends not to combine it in to the filling. Use a knife dipped in boiling water to clean it out a bit of bit however depart it barely uneven and put the dish in to the oven for 30 minutes.
Take the cottage pie from the oven. Browning the potato slightly underneath a sizzling gril/broiler is optional but does add somewhat splash of extra color in addition to a crispness to the topping.
Leave the cottage pie to relaxation for five minutes whilst you deep-fry the potato skins in scorching oil and poach the broccoli florets in boiling, salted water. Drain the broccoli through a colander and the potato skins on kitchen paper on a plate.
Sit the cottage pie in its dish in your serving plate and arrange the potato skins and broccoli alongside.
Corned Beef Fritters With Stir Fried Cabbage and Kidney
Beef (steak) and kidney is a basic pie and pudding combination. It's these personally a lot cherished dishes which provided the inspiration for this creation.
Cook time: 5 min
Ready in: 25 min
Yields: 1 serving
four tablespoons self-raising/rising flour
¼ pound cleaned and chopped ox kidneys
2 occasions ¾ inch thick slices of canned corned beef
2 medium cabbage leaves, shredded
½ small white onion, peeled and reasonably thinly sliced
Vegetable oil for frying
Splash of mild soy sauce (non-obligatory)
Chopped parsley to garnish
The straightforward batter should be prepared first as it ideally wants 10 to 15 minutes' resting time within the fridge. Add two of the tablespoons of flour to a deep plate, season with a little bit salt and whisk in simply enough cold water to type a smooth batter.
These ox kidneys were bought prepared cleaned and chopped however as can so typically be the case, there remained some white, fatty tissue on the inside. This was reduce away using kitchen scissors, which make the job far easier than using a knife.
Pour a bit vegetable oil in to a frying pan and gently heat. At the same time, begin a deep pan of oil heating to a high heat for the fritters.
Add the kidney pieces to the frying pan and season with salt and pepper. Stir-fry for a couple of minutes earlier than adding the cabbage and onion to fry for an extra couple of minutes.
Put the remaining flour in to a second deep plate and pat each slices of the corned beef in it (do not forget the edges) before dredging in the batter. Carefully lay them away from your physique and in to the recent oil to fry for a few minutes every facet.
Drain the corned beef fritters on kitchen paper.
The non-compulsory soy sauce needs to be added to the stir-fry for the final half minute or so's cooking.
A slotted spoon is greatest for plating the kidney and cabbage within the form of a bed for the fritters before the parsley is scattered on the entire as a last garnish.
Spicy Corned Beef and Cabbage Pasty With Champ
Cook time: 30 min
Ready in: 45 min
Yields: 2 servings
6 ounces canned corned beef
2 cabbage leaves, rolled and shredded
Salt and black pepper
½ teaspoon Worcestershire sauce
Sprinkle (watch out!) Tabasco sauce
½ pound puff pastry
Flour for rolling pastry
1 overwhelmed egg for glazing
Vegetable oil for greasing baking sheet/tray
2 giant baking potatoes
1 ounce/¼ stick butter
1 tablespoon double/heavy cream
2 spring onions/scallions, trimmed and sliced
Click thumbnail to view full-measurement
Start your oven preheating to 210C/425F.
Put the corned beef, cabbage, Worcestershire sauce and Tabasco sauce in to a bowl. Mix totally with your hand to combine in to what will turn out to be the pasty filling. Season with salt and pepper.
Flour a clear, dry floor and roll out the pastry evenly to a sq. just massive enough that you can use a 13-inch dinner plate as a template to chop a circle.
Arrange the filling on half the pastry (discuss with images above) being sure to depart a border of an inch to an inch and a half. Lightly dampen border with somewhat of the beaten egg.
Fold the pastry over and crimp across the edges. Lift on to a calmly oiled baking sheet with a fish slice or massive spatula. Glaze all over with overwhelmed egg and reduce a steam vent within the centre. Bake for 30 minutes or till beautifully golden.
When the pasty is on the oven, peel the potatoes and roughly chop. Steep in chilly water for 10 minutes.
Drain the potatoes and add to recent, barely salted chilly water. Bring to a simmer for around 20 minutes or till just softened.
When the pasty is prepared, take away from the oven and switch to a wire rack to briefly relaxation.
Drain the potatoes and allow to steam for a couple of minutes before adding the butter and cream to mash. Arrange as beds on two serving plates. This mixture is what is named champ. After mashing, stir in the chopped onions/scallions and stir with a spoon.
Lift the pasty to a chopping board and minimize in half. Lay one half on each of the champ beds to serve.
One Small, Final Tip...
While traditional corned beef may be sliced and fried with cabbage and an non-compulsory collection of other potential ingredients to delicious effect, it's not a good idea to try frying canned corned beef in this way (numerous experiments were carried out in the course of the creation of this page). The beef rapidly disintegrates, and though the final consequence might nicely be tasty, it undoubtedly does not look good on a plate...
Thank you for studying. I hope you will give a few of these ideas a try. Patrick's Day
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Thank you lesliebyars. I hope you do check out some of these concepts and enjoy your meal :)
lesliebyars
Great looking and sounding recipe. I pinned it to Pinterest, voted up and awesome. This appears like an amazing recipe to try. Thanks for sharing this recipe.
My pleasure to help add to your recipe assortment mgeorge1050 - thanks for commenting :)
Alan
5 years in the past from West Georgia
This makes me hungry! I at the moment solely have one corned beef recipe in my rotation, however I will probably be making an attempt considered one of yours out very soon. Thanks for all the images and particulars.as
5 years in the past from Wishaw, Lanarkshire, United Kingdom
Hi, janshares and thanks. I'm glad you want these concepts and that they carry back good memories for you. Yes, they're simple as well as tasty and that i hope you take pleasure in your corned beef cottage pie :)
Thanks, Thelma and i hope you get pleasure from any of the ideas which you try.
Thanks DickCobra - they have been a pleasure to eat in addition to write about!
DickCobra
Yeeeh haaaa! These look delicious.
Thelma Alberts
5 years in the past from Germany and Philippines
WoW! I´m getting hungry looking at the photos. Thanks for sharing the mouthwatering recipes. I might definitely attempt some of these.
Janis Leslie Evans
5 years in the past from Washington, DC
Oh my, Gordon Hamilton, these canned corned beef and cabbage recipes are so yummy and simple! You've renewed my style buds for some. Up and useful. I have not made it in so long. I used to reside off canned corned beef in school because it was so inexpensive and tasty. Thanks for the great hub, as common. My favorite is the Cottage Pie. I missed my corned beef and cabbage this Saint Patty's Day. I should try it.
Thanks for stopping by nancynurse
Nancy McClintock
6 years ago from Southeast USA
Great Hub Thanks for the recipe!!!
It may be stunning just what we will do with this straightforward foodstuff, cecileportilla. Glad you just like the ideas. Thanks for visiting.
Cecile Portilla
6 years ago from West Orange, New Jersey
Wow. Really great hub! Never heard of pastry, fritter, or a pie that included corned beef. Thanks for these nice recipes! I normally have corned beef the one boring methods with cabbage or with rice or potatoes.
Hi, joanveronica and thank you. Good luck along with your analysis and that i hope to listen to the way it goes. I've never tried nasturtium leaves to the better of my data or even seen them anywhere out there to buy. I really like watercress but solely eat it fresh, I'm afraid, either as part of a salad or even on its own in a bunch as a snack. I might love to give them a go, however, and will ask round.
The spaghetti sauce thought sounds interesting Chin chin - that certainly didn't happen to me. Thanks for visiting and commenting. I'll bear it in mind!
Luvtoo Write
6 years ago from Chicago, IL
I will have leftover corned beef this year, I always do. A good time for experimentation; I just hope it appears to be like pretty much as good as yours.
Chin chin
6 years in the past from Philippines
First time to read different recipes utilizing corned beef. Up to now, I only cook corned beef by sauteing it and including potatoes and carrots. There's also one time once i substituted it for the ground meat in spaghetti sauce.
Hi Gordon, I left you a message on the bubble, however nothing happened. Maybe you can have some data? I'm researching about cooking or roasting or whatever, with nasturtium leaves, not simply salads, that's been finished. I need to know if you've got cooked with watercress, and you probably have tried altering these leaves for nasturtium leaves. Or try something?
Joan Veronica Robertson
6 years ago from Concepcion, Chile
Lovely as typical. Voted up and shared!
Author
Gordon Hamilton
6 years in the past from Wishaw, Lanarkshire, United Kingdom
Thanks, NMLady! :) I very a lot hope you enjoy no matter you provide you with
NMLady
6 years in the past from New Mexico & Arizona
Nicely achieved as traditional! I'm SO making corned beef and cabbage this next week! I will use this as a guide!
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