What is a good side for corn beef?!
Answers:
how you cookin the beef!? I like to stir fry cabbage with sesame oil to serve with corned beef!.Www@FoodAQ@Com
with cb I have to have mashed potatos!. saurkraut or cabbage go well or you can do veggies (carrots, cellery, and anything else you want to throw in), a spinach salad with beets also goes really niceWww@FoodAQ@Com
Colcannon! MMMM!.!.!.!.Www@FoodAQ@Com
My mother always made corn beef with cabbage!. Or for a typical "New England Boiled Dinner", she also would add turnips and potatoes!. I like to serve baby carrots, too!.Www@FoodAQ@Com
We always had potatoes, cabbage and carrots cooked in the broth that the corned beef was cooked in for flavorWww@FoodAQ@Com
potatoes, carrots and cabbage served with a parsley sauce!. make a basic white sauce and add finely chopped parsley!.Www@FoodAQ@Com
potatoes and cabbage!. also if you want to add a few carrots, that's okay too!.Www@FoodAQ@Com
Everybody usually goes with cabbage but I like scalloped spudsWww@FoodAQ@Com
potatoes and cabbage! Traditional =)Www@FoodAQ@Com
cabbage, potatoesWww@FoodAQ@Com
potatos and cabbageWww@FoodAQ@Com
Making corned beef into a tasty side dish
!.
The Chinese have got it right when it comes to including meat in a healthy diet!. Their secret: more vegetables, less meat!.
But to learn from this cuisine, don’t go by what you see on most American Chinese restaurant menus!. Meat-heavy dishes such as sweet-and-sour pork and General Tso’s chicken are Western creations!.
The typical Chinese diet consists mostly of complex carbohydrates such as vegetables and rice, plus proteins from soy products such as tofu!. Meats are used in small amounts, usually for flavoring, and are likely to be the main course only for special occasions!.
Western diets, however, tend to be meat-centered, an approach that can contribute to chronic diseases such as diabetes and hypertension!.
The Chinese approach to using meat in cooking is a great way to enjoy meats that are flavorful but fatty or high in sodium!. For example, bacon makes an excellent seasoning because of its intense saltiness and deep smokey flavor!.
This recipe for sweet-and-sour cabbage with corned beef borrows many of the elements of the traditional St!. Patrick’s Day meal and makes them into a healthy side dish!.
Thin strips of deli sliced corned beef, which are lean but quite salty, are used to flavor nutrient- and fiber-rich shredded cabbage and carrots!. Cider vinegar, coarse Dijon mustard and a bit of brown sugar create a sweet and tangy contrast to the saltiness of the corned beef!.
The dish is easy to prepare, but to save even more time you can use pre-shredded cabbage (coleslaw mix) and pre-shredded or matchstick carrots, which can be found in the produce section of most grocers!.
Sweet-and-sour cabbage with corned beef
Start to finish: 30 minutes (10 minutes active)
Servings: 6
1 teaspoon canola oil
4 ounces deli sliced corned beef, cut into thin strips
3/4 cup water
1/4 cup cider vinegar
2 tablespoons coarse Dijon mustard
1 tablespoon brown sugar
6 cups shredded green cabbage (about 1 pound)
2 cups shredded carrots
Salt and freshly ground black pepper, to taste
In a large nonstick skillet with a lid, heat oil over medium-high!.
Add the corned beef and saute, stirring often, until lightly browned, about 2 minutes!. Add the water, vinegar, mustard and brown sugar!. Stir to combine!.
Add the cabbage and carrots and reduce heat to medium-low!. Cover and simmer, stirring occasionally, until the vegetables are very tender, 15 to 20 minutes!. Check the vegetables midway through and add more water if necessary!.
Corned Beef and Cabbage (Plus a few other veggies)
5 pd!. Front Cut Brisket
1 small head of cabbage, shredded
2 cups baby carrots
2 cups baby red potatoes sliced in half
1/2 cup sweet onion, diced
3 T pickling spices
Taking your largest slow cooker, put in the following: the brisket, the cabbage, the pickling spices, and the onions!.
Fill with water until the ingredients are covered fully!.
Cover and cook on LOW for 8 hours, stirring every hour or so to mix the ingredients!.
When you reach the 6 hour mark, stir in the potatoes and carrots and continue cooking!.
When the 8 hours are up, pick out the brisket and set aside on a platter!.
Taking the slow cooker’s crock in hand, strain the water away from the vegetables before setting them in a serving bowl!.
Carve brisket & serve with vegetables on the side (Don’t worry, the pickling spices are safe to eat!.)!.
There, see!? With just some modifications of ingredients, we took brisket and turned it on it’s ear! Oh, but we’re not done, yet! Oh, no! Not at all! You see, next up is a twist on a southern favorite! Down south, a lot of people enjoy pulled pork at barbecues, and I realized how easily brisket pulls apart!. Keeping this in mind, I did some experimenting and came up with my OWN variation to be enjoyed in Jewish homes for barbecues, picnics, and potlucks!
Pulled Beef
5 pd Front Cut Brisket
6 6 oz cans tomato paste
1/2 cup packed brown sugar
1 cup diced white or sweet onion
3 T Worchrshire Sauce
2 T Liquid Smoke
1 t Hot Sauce (optional)
2 Cups Water
Mix together all the ingredients EXCEPT the brisket and onions in a large bowl and stir until blended!.
Setting the brisket & onions in the slow cooker, pour the sauce over the meat and cook on HIGH for 3-4 hours!. Stir every 30 minutes, and add water in 1/4 cup increments at stirrings if it starts to get dry and/or thick!.
Once the meat is nice and tender, pull it OUT of the slow cooker to a platter!. Using two forks, pull the meat apart until it’s all shredded!.
Pour the meat BACK into the slow cooker and stir until blended fully!.
Set the cooker on LOW and cook for another 30 minutes to an hour, letting the now shredded beef mingle in with all the sauce!.
Serve over buns or bread ala Sloppy Joes, or on the side with other side dishes!.
A warning to parents, this dish is VERY messy, but it’s also VERY good! I recommend corn on the cob and potato salad as nice sides for this dish, to give it more of a picnic or summer feel!. I do hope this trip thro some of brisket’s other uses have shown that serving this cut of beef need not cause groans at the dinner table!. With a little experimentation, this long abused roast can be a dish many come to enjoy, rather than tolerate!. Thank you for reading this week, and as usual… !
Corn Beef Casserole Recipe
Prep:10m Cook:30m Servings:6
Ingredients
1 ( 14 ounce) can or jar of sauerkraut, drained
1/4 cup onion finely chopped
1/2 pound cooked corn beef, shredded
2 cups swiss cheese, shredded
1 cup thousand island dressing
1/4 cup dill pickles chopped
4 slices of rye bread torn into small pieces
2 tablespoon unsalted butter, melted
Directions
layer sauerkraut, onion, and cornbeef and cheese; in a 8x8 baking dish!.
in a small bowl , mix together, chopped pickles, rye bread,and melted butter until thoroughly combined!.
sprinkle rye bread mixture evenly on top of the casserle in pan
bake at 350 degrees F!. for 30 minutes!.!.!.!.!.!.!.!.!.and serve
Dublin Coddle
1 pound slab bacon, cooked (not too crisp) and cut into bits
1 pound sausages, cooked and cut into chunks (Irish bangers, if available)
3 large onions
4 large potatoes
Handful of fresh parsley
Salt and freshly ground pepper
2 cups water or chicken stock
1!. In a medium saute pan, cook the bacon, setting aside on paper towels to drain!. In the same pan, cook the sausages, remove and cut into chunks!.
2!. Peel and roughly chop the onions!. Peel the potatoes, and cut them into large pieces!. Chop the fresh parsley!.
3!. Place a layer of onions in the bottom of a heavy pot with a tight-fitting lid!. Layer all the other ingredients, giving each layer a pinch of salt and pepper!. Add water or chicken stock to the pot!. Bring to a boil, then reduce the heat, cover tightly, and barely simmer for 2 to 5 hours!.
Note: You may transfer a heavy casserole pot into a very low oven (no more than 250 degrees) for the final 2 to 5 hours!.
Colcannon is a great alternative to plain mashed potatoes!. Make it as a side dish for beef dishes, rack of lamb or any grilled meats!.
Colcannon
1 pound potatoes
1 pound green cabbage or kale
1 large onion, leek or scallion
1 tablespoon butter
1/4 cup heavy cream
4 tablespoons unsalted butter
Salt and pepper to taste
1!. Peel and boil the potatoes!. While the potatoes are cooking, finely chop or thinly slice the cabbage or kale, discarding large stems!. Steam the cabbage or kale until tender, about 8 minutes!. Gently saute the onion until translucent in 1 tablespoon butter!.
2!. Mash the potatoes well and mix with the kale and onion!. Add the cream, a little at a time, until the mixture is moistened, but not wet!. Add the butter, salt and pepper to taste!.
3!. Place mixture in casserole and bake at 350 degrees for 15 minutes!.Www@FoodAQ@Com
!.
The Chinese have got it right when it comes to including meat in a healthy diet!. Their secret: more vegetables, less meat!.
But to learn from this cuisine, don’t go by what you see on most American Chinese restaurant menus!. Meat-heavy dishes such as sweet-and-sour pork and General Tso’s chicken are Western creations!.
The typical Chinese diet consists mostly of complex carbohydrates such as vegetables and rice, plus proteins from soy products such as tofu!. Meats are used in small amounts, usually for flavoring, and are likely to be the main course only for special occasions!.
Western diets, however, tend to be meat-centered, an approach that can contribute to chronic diseases such as diabetes and hypertension!.
The Chinese approach to using meat in cooking is a great way to enjoy meats that are flavorful but fatty or high in sodium!. For example, bacon makes an excellent seasoning because of its intense saltiness and deep smokey flavor!.
This recipe for sweet-and-sour cabbage with corned beef borrows many of the elements of the traditional St!. Patrick’s Day meal and makes them into a healthy side dish!.
Thin strips of deli sliced corned beef, which are lean but quite salty, are used to flavor nutrient- and fiber-rich shredded cabbage and carrots!. Cider vinegar, coarse Dijon mustard and a bit of brown sugar create a sweet and tangy contrast to the saltiness of the corned beef!.
The dish is easy to prepare, but to save even more time you can use pre-shredded cabbage (coleslaw mix) and pre-shredded or matchstick carrots, which can be found in the produce section of most grocers!.
Sweet-and-sour cabbage with corned beef
Start to finish: 30 minutes (10 minutes active)
Servings: 6
1 teaspoon canola oil
4 ounces deli sliced corned beef, cut into thin strips
3/4 cup water
1/4 cup cider vinegar
2 tablespoons coarse Dijon mustard
1 tablespoon brown sugar
6 cups shredded green cabbage (about 1 pound)
2 cups shredded carrots
Salt and freshly ground black pepper, to taste
In a large nonstick skillet with a lid, heat oil over medium-high!.
Add the corned beef and saute, stirring often, until lightly browned, about 2 minutes!. Add the water, vinegar, mustard and brown sugar!. Stir to combine!.
Add the cabbage and carrots and reduce heat to medium-low!. Cover and simmer, stirring occasionally, until the vegetables are very tender, 15 to 20 minutes!. Check the vegetables midway through and add more water if necessary!.
Corned Beef and Cabbage (Plus a few other veggies)
5 pd!. Front Cut Brisket
1 small head of cabbage, shredded
2 cups baby carrots
2 cups baby red potatoes sliced in half
1/2 cup sweet onion, diced
3 T pickling spices
Taking your largest slow cooker, put in the following: the brisket, the cabbage, the pickling spices, and the onions!.
Fill with water until the ingredients are covered fully!.
Cover and cook on LOW for 8 hours, stirring every hour or so to mix the ingredients!.
When you reach the 6 hour mark, stir in the potatoes and carrots and continue cooking!.
When the 8 hours are up, pick out the brisket and set aside on a platter!.
Taking the slow cooker’s crock in hand, strain the water away from the vegetables before setting them in a serving bowl!.
Carve brisket & serve with vegetables on the side (Don’t worry, the pickling spices are safe to eat!.)!.
There, see!? With just some modifications of ingredients, we took brisket and turned it on it’s ear! Oh, but we’re not done, yet! Oh, no! Not at all! You see, next up is a twist on a southern favorite! Down south, a lot of people enjoy pulled pork at barbecues, and I realized how easily brisket pulls apart!. Keeping this in mind, I did some experimenting and came up with my OWN variation to be enjoyed in Jewish homes for barbecues, picnics, and potlucks!
Pulled Beef
5 pd Front Cut Brisket
6 6 oz cans tomato paste
1/2 cup packed brown sugar
1 cup diced white or sweet onion
3 T Worchrshire Sauce
2 T Liquid Smoke
1 t Hot Sauce (optional)
2 Cups Water
Mix together all the ingredients EXCEPT the brisket and onions in a large bowl and stir until blended!.
Setting the brisket & onions in the slow cooker, pour the sauce over the meat and cook on HIGH for 3-4 hours!. Stir every 30 minutes, and add water in 1/4 cup increments at stirrings if it starts to get dry and/or thick!.
Once the meat is nice and tender, pull it OUT of the slow cooker to a platter!. Using two forks, pull the meat apart until it’s all shredded!.
Pour the meat BACK into the slow cooker and stir until blended fully!.
Set the cooker on LOW and cook for another 30 minutes to an hour, letting the now shredded beef mingle in with all the sauce!.
Serve over buns or bread ala Sloppy Joes, or on the side with other side dishes!.
A warning to parents, this dish is VERY messy, but it’s also VERY good! I recommend corn on the cob and potato salad as nice sides for this dish, to give it more of a picnic or summer feel!. I do hope this trip thro some of brisket’s other uses have shown that serving this cut of beef need not cause groans at the dinner table!. With a little experimentation, this long abused roast can be a dish many come to enjoy, rather than tolerate!. Thank you for reading this week, and as usual… !
Corn Beef Casserole Recipe
Prep:10m Cook:30m Servings:6
Ingredients
1 ( 14 ounce) can or jar of sauerkraut, drained
1/4 cup onion finely chopped
1/2 pound cooked corn beef, shredded
2 cups swiss cheese, shredded
1 cup thousand island dressing
1/4 cup dill pickles chopped
4 slices of rye bread torn into small pieces
2 tablespoon unsalted butter, melted
Directions
layer sauerkraut, onion, and cornbeef and cheese; in a 8x8 baking dish!.
in a small bowl , mix together, chopped pickles, rye bread,and melted butter until thoroughly combined!.
sprinkle rye bread mixture evenly on top of the casserle in pan
bake at 350 degrees F!. for 30 minutes!.!.!.!.!.!.!.!.!.and serve
Dublin Coddle
1 pound slab bacon, cooked (not too crisp) and cut into bits
1 pound sausages, cooked and cut into chunks (Irish bangers, if available)
3 large onions
4 large potatoes
Handful of fresh parsley
Salt and freshly ground pepper
2 cups water or chicken stock
1!. In a medium saute pan, cook the bacon, setting aside on paper towels to drain!. In the same pan, cook the sausages, remove and cut into chunks!.
2!. Peel and roughly chop the onions!. Peel the potatoes, and cut them into large pieces!. Chop the fresh parsley!.
3!. Place a layer of onions in the bottom of a heavy pot with a tight-fitting lid!. Layer all the other ingredients, giving each layer a pinch of salt and pepper!. Add water or chicken stock to the pot!. Bring to a boil, then reduce the heat, cover tightly, and barely simmer for 2 to 5 hours!.
Note: You may transfer a heavy casserole pot into a very low oven (no more than 250 degrees) for the final 2 to 5 hours!.
Colcannon is a great alternative to plain mashed potatoes!. Make it as a side dish for beef dishes, rack of lamb or any grilled meats!.
Colcannon
1 pound potatoes
1 pound green cabbage or kale
1 large onion, leek or scallion
1 tablespoon butter
1/4 cup heavy cream
4 tablespoons unsalted butter
Salt and pepper to taste
1!. Peel and boil the potatoes!. While the potatoes are cooking, finely chop or thinly slice the cabbage or kale, discarding large stems!. Steam the cabbage or kale until tender, about 8 minutes!. Gently saute the onion until translucent in 1 tablespoon butter!.
2!. Mash the potatoes well and mix with the kale and onion!. Add the cream, a little at a time, until the mixture is moistened, but not wet!. Add the butter, salt and pepper to taste!.
3!. Place mixture in casserole and bake at 350 degrees for 15 minutes!.Www@FoodAQ@Com