Thursdays Are For Cooking!

| January 2, 2020

Baby red potatoes

I posted this one a while back, but it’s good any time, so I’m reposting it for anyone who wants a good meal, but has a lot to do.  Love those baby red taters. They’re also good for potato salad because they cook quickly, so be sure you add potato salad to your menu.

Corned Beef & Cabbage (Horseradish Sauce included)

Ingredients

1 1/2 pounds small redskin potatoes, halved

4 carrots, cut into 2-inch pieces

1 large onion, cut into 1/2-inch wedges

2 stalks celery, peeled and cut into 2-inch pieces

2 or 3 sprigs fresh thyme

One 4-pound piece corned beef brisket, rinsed

12 ounces stout beer

2 tablespoons pickling spice

1/2 small head green cabbage, core intact and cut into thick wedges

Directions:

Layer the potatoes, carrots, onions, celery and thyme in the insert of a 6-quart slow cooker.

Put the brisket on top of the vegetables and add the beer and pickling spice. Add enough water to just cover the brisket. Cover and cook on low until the meat and vegetables are tender, about 8 hours.

Arrange the cabbage over the brisket (it’s OK if the cooker seems crowded), cover and cook until soft and wilted, 45 minutes to 1 hour more.

Horseradish sauce:

1/2 cup sour cream

1/4 cup prepared horseradish

2 tablespoons whole-grain mustard

Directions:

Remove the cabbage and toss with 1 tablespoon of the butter and pepper to taste in a large bowl.

Kosher salt and freshly ground black pepper

1/2 cup loosely packed parsley leaves, chopped

Remove the meat and let rest. Strain the remaining vegetables (reserve some of the cooking broth to serve on the side if you like) and toss with the parsley, the remaining 2 tablespoons butter and salt and pepper to taste.

Slice the corned beef against the grain and serve with the vegetables, horseradish sauce and broth (if using it).

Category: Economy

7 Comments
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AW1Ed

While Mrs.AW1 is a fine Irish lass, CB&C is one of this big dumb Polack’s favorites, not hers. The horse radish sauce is must-have.
Thanks Ex!

ChipNASA

Happy New Year you freaks. Thanks Ex-PH2 for posting. I’ll have to make a mental note to see if I can’t find a nice InstantPot recipe for this.

AW1Ed

I use a pressure cooker. The only real trick is not to hammer the cabbage- just add at the end. By the time the pressure comes back up its pretty much done.

Toxic Deplorable Racist SAH B Woodman

HEY! We’re not freaks! Or even freaques!
We’re dillweeds and dillweedettes. And don’t you forget that.
If you’re going to call us TAHers names, at least be sure to call us by our right and proper names.
(grumble grumble mumble mumble shuffle shuffle)

Other then that, HAPPY NEW YEAR to a’y’all too. (grins!)

In order to make a mental note, first you have to be mental. (grins!)

5th/77th FA

Have gotten freaky with a fine Irish Lass. Being a mental giant from way back, it was a no brainer. She was quite spicy and I didn’t have to be pickled. I like CB&C too. Had to back off of cabbages a bit, and onions. I love them but like my final ex Mrs, they don’t like me.

Yesterday’s traditional New Year’s Dinner was a large pot each of black eyed peas, turnip greens (each with a great big ham hock), sliced baked ham, and cornbread hoe cakes. It was right tasty…y’all.

Hondo

Turnip greens for New Year’s day? That’s culinary heresy!

Collards, not turnips. Cooked with broth and meat from smoked pork hocks or neckbones, of course.