Tuesday, March 16, 2010

Recap: Corned Beef Dinner

I can't wait for tomorrow! My favorite dinner ever!
I realized in my original post, for the Corned beef dinner I made last year was sort of lacking. So I combined it all here. I serve this with boiled potatoes & carrots. I basically will either boil, crock pot or roast the corned beef, then add this sauce and bake a little longer for it to turn into a wonderful glaze. The cabbage is the best though! I bought and extra one so we can have lots. Have corned beef and potato leftovers? Try this Corned Beef Hash recipe!
I will have to update this post with a current photo, including the cabbage.

Corned beef Sauce
Farm Journal's Country Cookbook

2 Tbsp. butter
1 Tbsp. yellow mustard
1 tsp. horseradish (or more to taste)
1/3 C brown sugar, firmly packed
1/2 C ketchup
3 Tbsp. vinegar
3 Tbsp. water (or white wine if you prefer)

Melt butter, add remaining ingredients and mix thoroughly. Cook over med. heat until well blended.
Baste boiled/cooked corned beef with sauce and bake 15 minutes at 350'.

Cabbage (sautéed)
slightly adapted from Simply Recipes

Olive oil
1 medium yellow onion, chopped
1 cloves garlic, minced
1 large head of cabbage, sliced into 3/8-inch to 1/2-inch wide slices
Salt & pepper to taste
*corned beef juices

Heat 2 Tbsp olive oil (enough to well coat the pan) on medium high to high heat in a large, wide pot (8-quart if available) or large, high-sided sauté pan. Add chopped onions, cook for a couple of minutes, then add garlic.

Add a third of the sliced cabbage to the pan. Sprinkle with a little salt and stir to coat with oil and mix with onions. *Add some of the corned beef juices as you go.
Spread out the cabbage evenly over the bottom of the pan and do not stir until it starts to brown. If the heat is high enough, this should happen quickly. The trick is to have the burner hot enough to easily brown the cabbage, but not so hot that it easily burns. When the bottom of the cabbage is nicely browned, use a metal spatula to lift it up and flip it, scraping the browned bits as you go.

Once the cabbage in the pan has browned on a couple of flips, add another third of the cabbage to the pan. Mix well, then spread out the cabbage and repeat. You may need to add a bit more olive oil to the pan to help with the browning, and to keep the cabbage from sticking too much to the pan. Once this batch has cooked down a bit and browned, add the remaining third of the cabbage and repeat.

Can be made ahead and reheated.
more at "Mommy? I'm Hungry!" http://ldylvbgr.blogspot.com/


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4 Lovely Comments:

Rachelle @ "Mommy? I'm Hungry!" said...

The Mortensens said...
Were you the TWD host for yesterday? I'm kind of confused.

*Yes, it was my pick for this week. =)

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