I thought I’d experiment in honor of St. Patty’s day. I’ve never cooked or eaten CB&C before, so why not? If I’m ever going to become an honorary Irish chickie, I’d better learn.
After looking at about 30 recipes online, I made my own recipe pulling pieces from everyone’s tips.
Yummy! Chris loved it, and I’m making deliveries to the rest of the family. The photo is of the delivery dish I’m sending out to Dad and Mom. 🙂
- 4 pound brined corned beef (Certified Angus if possible)
- 2 bay leaves
- Salt and ground pepper
- 1 bottle Guinness stout (12oz)
- 2 yellow onions, quartered
- 6-8 large Yukon gold potatoes, halved
- 7-8 carrots, peeled and cut crosswise into thirds
- 1 head cabbage, outer leaves removed, cut into 6 wedges
Rinse corned beef in cold water. Put it in a large (7Qt+) Dutch oven or pot, toss in Onions, Bay leaves, Guinness, Salt, Pepper and fill with water until the meat is covered. Cover pot and put on high heat until it comes to a boil, then lower heat to simmer. Keep it covered and allow it to simmer for 2 hours.
While beef is simmering, get second pot and fill with potatoes, carrots, and water to cover (let it sit on stove, no flame yet).
When the 2 hours is up, add cabbage wedges to the top of the corned beef pot and allow it to simmer another 1 ½ hours (still covered). Also turn on the flame (high) under the potatoes and carrots and bring to a boil (covered), then lower heat and let it simmer for remainder of the 1 ½ hours (still covered).
When the 1 ½ hours is up, it’s all done. Serve potatoes and carrots on side with butter and salt. Slice beef against the grain and serve on platter with cabbage and onions.
Total time (including prep) 4 hours. Serves 4-6.
The snow day yesterday made me crave soup, so I grabbed the three pathetic little leftover onions from the pantry and made soup. I was too lazy to find Mom’s recipe and I had almost nothing in the house, so this was improvised, but we loved it. Mmmmm.
All we needed was some wine, bread and cheese 😦
This picture isn’t mine, but it looked pretty much the same (mine was darker).
3 smallish yellow onions, sliced thin
butter, olive oil for pan
pinch thyme, salt, pepper
1 cup condensed beef consomme
1 cup water
2 cups veggie stock
Saute onions in butter and oil and season with salt, pepper and thyme (30-45 min) until onions are totally soft and starting to caramelize.
Add liquids and quickly bring to a boil, then lower heat to simmer for 15 minutes (slow tiny bubbles).
Eat before Chris gets to it and don’t cook before a house showing unless they really like the smell of onions. 😉
I’ve been having baking withdrawal all February because everyone keeps coming to look at our house (but no offers yet) and I’m cleaning obsessively.
So I thought “what better time to bake something easy for a fun breakfast than a snow day”?
So much for that. King Arthur Flour quick bread/muffin mixes have been a disappointment. First we tried the cream cheese apricot one, which was way too nutmeggy, now the cinnamon chip. Way too much spice altogether (allspice?). Yuck.
I’m going to bring them to work tomorrow. Hope the dutch cocoa and blueberry ones I gave as Christmas gifts are better!