16 Tuesday Mar 2021
Posted in Entertaining, Healthy Cooking, Slow Cooking
Here’s a link to our family’s St. Patrick’s day favorite! We mix it up and go with the red cabbage though. I guess it’s a nod to our German roots! Enjoy!
https://insidekelskitchen.wordpress.com/2016/03/22/corned-beef-and-cabbage-better-late-than-never/
22 Tuesday Mar 2016
Posted in cooking, Food, Meat, Recipes, Slow Cooking
Tags
Carrots, Cooking, Corned Beef and Cabbage, Food, potatoes, recipe, Slow Cooking, St. Patrick's Day
My youngest daughter’s birthday is on St. Patrick’s Day and she wanted to go out that day, so our traditional dinner of corned beef and cabbage was put on hold. But that’s OK!!! Corned beef can be kind of pricey and I was happy to get it on sale after the holiday. It tasted just as good a few days after the holiday! Better actually! Since it was Sunday, not Thursday, I had all day to pamper this meal. This particular version was the best version I’ve ever made. Tons of fantastic flavor and beautiful colors!
One difference you’ll notice, is that I choose to use red cabbage. Our German family, loves pickled red cabbage, so I kind of go that route with this dish. As I’ve mentioned in numerous posts, I’m not a huge fan of cooked carrots, so I opted to cook my carrots separate from my corned beef and cabbage. I did use some of the liquid from the corned beef, so I got the same fantastic flavor, but everything else did not take on the flavor of the carrots. I just simmered these in a separate pot. They took on the great flavors of the liquid!
I also chose to serve mashed potatoes. I had a large group, so the corned beef and cabbage filled my slow cooker. This is why I opted to go with mashed that I could cook in a separate pot. I actually included a couple of turnips too. I just boiled those right along with the potatoes and the mashed them all together with some fat free sour cream, fat free milk, fresh garlic, salt and pepper.
You’ll also notice the wedge of Irish soda bread. I blogged that recipe yesterday. It was incredibly good and so easy to make!!!
Slow Cooked Corned Beef and Cabbage
4 pound corned beef brisket with seasoning packet
3 1/2 cups beef broth
3 bay leaves
3 garlic cloves,pressed or diced
1/2 yellow onion, sliced
1 1/2 heads red cabbage, shredded
3 cups fat free chicken broth
2 tbsp apple cider vinegar
1 1/2 tbsp sugar
1/4 tsp pepper
In slow cooker, add corned beef, garlic, onion and beef broth. Put seasoning packet from corned beef and bay leaves in cheese cloth packet or herb infused and submerge in broth in slow cooker. Cook on low for 8 hours. Add red cabbage and chicken broth. Continues to cook for 2 hours.
After 2 hours, uses a slotted spoon to transfer cabbage to another pot. Spoon in about 1 1/2 cups of liquid from the slow cooker. Add vinegar, sugar and pepper to cabbage and simmer for a few minutes.
While cabbage simmers, remove corned beef from slow cooker and slice against the grain. We like to serve our corned beef with various types of mustard. I really liked mine with a Hawaiian Honey mustard we had on hand. Dijon is really good too!
Enjoy!
21 Monday Mar 2016
Posted in Baking, cooking, Food, Vegetarian
This recipe was originally shared by http://pennysfoodblog.com/. I baked some personally last night and our family loved it! It was so easy to make and didn’t take much time at all. It doesn’t need time to rise and other than breaking the butter up in the dry ingredients with forks, I mixed the dough in my KitchenAid mixer prior to kneeding briefly. This was a perfect addition to our belated St. Patrick’s day dinner. Its texture reminded us of biscuits and my kids loved this stuff! I baked mine in my 8″ cast iron skillet and it popped right out with no trouble!
And some delicious Irish Soda Bread that went along with our St Patrick’s Day dinner. There are already a couple of soda bread recipes on my blog but this one was especially good, almost like a cake instead of a bread, so good with some butter and strawberry jam.
Pillsbury Irish Soda Bread
2 1/4 cups flour
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter
1 cup buttermilk
1 tablespoon melted butter
1 Heat oven to 375, 350 for dark pans. Grease 8″ round cake pan. Combine dry ingredients and mix well. With pastry blender or fork, cut in 1/4 cup butter until mixture is crumbly. Add buttermilk and mix well.
2 On a well floured surface, knead dough 5 – 6 times until no longer sticky. Press dough into prepared pan. Cut an “X” 1/4″ deep on top of loaf. Brush with melted butter.
3 Bake 25 – 35 minutes or until golden brown. Immediately remove from pan. Cool 10 minutes before serving.
Recipe from Pillsbury
Inside Kel's Kitchen 