Posts Tagged ‘corned beef’
Irish meets Mexican in these baked Reuben taquitos with a thousand island dipping sauce. Classic Reuben flavor with a twist.
Looking for a recipe to repurpose those St. Patrick’s Day leftovers? Try this corned beef breakfast hash made with rutabaga or potatoes. Cures hangovers too ;-).
If for some strange reason you have leftover corned beef from yesterday and want to figure out an alternative to stuffing it into a sandwich (don’t get me wrong that’s a great option) then pay attention! You can turn those leftovers into a whole new meal. Whether you used my slow cooker recipe that I shared yesterday or another, any leftover starch (potatoes or rutabaga), corned beef, and cabbage and be used to make this breakfast hash. It may also serve as a cure if you got a little too crazy with the green beer yesterday.
One year ago: Hoisin Glazed Corned Beef with Colcannon
Corned beef for St. Patrick’s Day is like turkey for Thanksgiving – you just gotta have it! My favorite slow cooker corned beef recipe gets a new twist with rutabaga in place of the potatoes.
Happy St. Patrick’s Day! Every year I say I am going to make something different, such as an Irish beef stew, shepherd’s pie, or some kind of sausage dish, but always end up resorting to my tried and true slow cooker corned beef. I do change it up with a different glaze or an alternative cabbage preparation but this year had just a small new twist with rutabaga in place of the potatoes and roasted Brussels sprouts instead of cabbage.
Stick around tomorrow and Thursday for recipes that use up any leftovers you may have after today’s feast!
One year ago: Hidden Pot o’ Gold Cupcakes
Two years ago: Split-Pea Soup
Yesterday I had friends over for my annual St. Patrick’s Day feast. I served corned beef with the usual suspects of potatoes, carrots, onions and cabbage and friends brought bought over Hot Reuben Dip, Soft Guinness Pretzels, grasshopper brownies, and even homemade BBQ! Of course I also served my Hidden Pot o’ Gold Cupcakes.
Every year I try out a new glaze for my corned beef and this year since I had two slow cookers full of corned beef I decided to try two different glazes. One was Guinness glazed and the other (which I am sharing with you) was Hoisin glazed and they were both fabulously delicious. Everyone had their own favorite or couldn’t decide between the two, but my favorite was the hoisin glazed.
I also tried something new with the potatoes from one of the crock pots, something called Colcannon which is Irish mashed potatoes. The original recipe had the potatoes and cabbage cooked separately, but I went ahead and used the ones that had slow cooked right along with the corned beef in order to get that extra flavor.
Last year I made a marmalade glaze for the corned beef and it rocked my world to the point where when planning the menu for this year’s St. Patrick’s Day feast I didn’t want to try a different version. Especially when contemplating a blackberry glaze. Berries on beef? But I took a chance and was glad I did!
Although I do have to admit that the marmalade glaze still is #1 for my corned beef, the blackberry glaze was still very delicious. Who knew I could like berries with my meat? This corned beef was served with carrots, roasted cabbage (recipe shared tomorrow) and herbed potatoes.
Maggie also brought over Guinness bread complete with glorious honey butter, and Sarah made a reuben dip for the appetizer while waited for the rest of the food to be ready. I nearly spoiled my appetite with that dip – amazing!
A quick mom update – she is still enjoying her cake pops (that woman has serious restraint which I did not inherit) and recovering from surgery. Says she still feels weak and bumps into things while walking but her headache pain has lessened. Hopefully things will look good at her next check-up!
CORNED BEEF WITH BLACKBERRY MUSTARD GLAZE
1 (4-5 lb.) corned beef
1 onion, peeled and quartered
8 whole cloves
4 cloves garlic, minced
3 sprigs fresh thyme
3 bay leaves
1 Tbsp whole black peppercorns
6 carrots, peeled, and chopped into 4-inch pieces
1/2 cup blackberry preserves, or favorite flavor of preserves
2 Tbsp Dijon mustard
2 Tbsp brown sugar, packed
1 Tbsp soy sauce
1/2 tsp freshly-ground black pepper
- Use a sharp knife to carefully trim off the excess fat on the corned beef.
- Place the onion and carrots in a 5-qt. slow cooker. Add cloves, garlic, thyme, bay leaves and peppercorns. Place corned beef on top and add water to cover.
- Cover and cook on low for 8-9 hours or until meat and vegetables are tender.
- In a small saucepan, whisk the glaze ingredients together until combined, and bring to a boil over medium-high heat. Continue to boil until the mixture has slightly reduced and thickened, about 7-10 minutes.
- Remove the beef and carrots, and set the carrots aside. Place the beef on an aluminum-foil covered baking sheet. Brush with glaze, then place under the broiler for 5-7 minutes, until the glaze begins to caramelize.
- Remove from oven, and let the corned beef sit for at least 10-15 minutes before carving. Brush with additional glaze if desired. Serve with roasted cabbage, herbed potatoes and carrots if desired.
Source: Adapted from Gimme Some Oven.
I cooked this in the crock pot like I do every year, but added a glaze to the final product. It was awesome!! Loved how the edges got all crispy. I highly recommend this for you St. Patrick’s Day menu, or for anytime of the year!
Usually I also cook the cabbage in the crock pot, but I tried something different with that as well…Roasted Cabbage with Lemon.
1 medium onion, cut into wedges
6 medium red potatoes, quartered
1 pound carrots, cut into 1/2-inch wide sticks
3-4 cups water
3 garlic cloves, minced
1 bay leaf
2 Tbsp sugar
2 Tbsp cider vinegar
1/2 tsp pepper
1-3 lb corned beef brisket with spice packet, cut in half
1/3 cup marmalade
2 Tbsp honey
1 Tbsp brown sugar
1 Tbsp Dijon mustard
2 Tbsp grainy mustard
- Place the onion, potatoes and carrots in a 5-qt. slow cooker. Combine water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet; pour over vegetables. Add more water if necessary to cover vegetables. Top with brisket.
- Cover and cook on low for 8-9 hours or until meat and vegetables are tender. Remove bay leaf and meat.
- Combine the marmalade, honey, brown sugar, Dijion, and grainy mustard. Set aside.
- Preheat oven to 375 degrees. Line a broiler pan with foil, then place the corned beef on top. Spread it with the glaze (reserving excess for serving) and bake for 10 minutes. Remove from the oven and let rest for 5-10 minutes before slicing. Serve topped with extra glaze.