Corned Beef and Cabbage

 Corned Beef and Cabbage Origins

Being of Irish heritage, I always wondered where Corned beef and Cabbage originated. I conducted extensive research quest online but couldn't find anything of the origin, so I contacted a friend of mine at the Irish  Embassy in New York City for help. If he didn't know, no one would know. He's not only an Irish Embassy worker. he's also a fellow author and historian of all Irish, Scottish, Welch, and Britsh knowledge/ Here's what he told me: In Ireland, we cook cabbage with pork bacon, not corned beef. So the use of corned beef with cabbage is an American thing.  Irish immigrants could not find real pork bacon in New York City, but they did find that the corned beef had the same flavoring they were looking for in their dish. Accordingly, corned beef and cabbage was born. It is commonly associated with St. Patrick's Day.

Ingredients you'll need to make Corned Beef and Cabbage:

1 (3lbs) Corned Beef Brisket with spice packet

10 small red potatoes

4 medium carrots

1 large head of cabbage

Boil the Corned Beef

In a dutch oven, place your brisket of corned beef and seasoning packet and cover with water, and bring to a boil. Reduce to a simmer and cook until the meat is tender. About 2 hours.

Vegetables

Cut the red potatoes in half and cut the cabbage into wedges. Peel and cut the carrots. When the meat is tender, add potatoes and carrots to the Dutch oven and cook until they are tender. Add the cabbage and cook for about 20 more minutes.

Slice and Serve

Remove the meat from the Dutch oven and let it rest for 15 minutes. Always slice across the grain and serve with vegetables and broth. Don't forget the horseradish mustard on the side. Yum

How long will Corned Beef and Cabbage leftovers last in the fridge?

Leftover corned beef and cabbage can last in the fridge for up to 3 days as long as it's stored in an airtight container. To Reheat simply place it in a baking dish and place it in the oven at 325 degrees until the meat reaches a minimum internal temperature of 165 degrees F.

You can even Freeze Corned Beef and Cabbage?

You can freeze cooked corned beef and cabbage as long as you allow the dish to cool completely, then transfer them into serving-size portions to zip-top freezer bags labeled with the date and lay them flat in the freezer.  Remove all excess air and freeze for up to three months. I vacuum seal for better storage time. Thaw in the fridge overnight. To Reheat simply place it in a baking dish and place it in the oven at 325 degrees until the meat reaches a minimum internal temperature of 165 degrees F.

Enjoy!

Leftovers mean Corned Beef Hash!!!!

Corned Beef Hash

Have leftover corned beef from St. Patrick's Day? I always make sure I do so I can make a Corned Beef Hash. I simply chop up the corned beef and potatoes, fry them with some onions, and serve them as a side or for breakfast with eggs.

How to Make Corned Beef Hash

Wondering how to make corned beef hash? It's easy. Just sauté some onions, add chopped boiled potatoes and chopped cooked corned beef, and let them sizzle in the pan until browned and crispy at the edges. So good!

No Leftover Corned Beef? No Problem!

Ask at the deli counter if they can cut you some corned beef in thick slices and you can have corned beef hash anytime you want it.

If I have leftover cabbage from my corned beef and cabbage, I use it to make Bubble and Squeak using leftover mashed potatoes and boiled celery fry it up in a skillet, and serve it as a side dish to leftover beef.  

Ingredients

• 2 to 3 tablespoons of butter
• 1 medium onion, finely chopped (about 1 cup)
• 2 to 3 cups finely chopped, cooked corned beef
• 2 to 3 cups chopped cooked potatoes, preferably Yukon gold
• Kosher salt and freshly ground black pepper
• Chopped fresh parsley

Directions:

1. Sauté the onions:

Heat butter in a large skillet (preferably cast iron) on medium heat. Add the onion and cook for a few minutes, until translucent.

2. Add the potatoes and corned beef:

Mix in the chopped corned beef and potatoes. Spread out evenly over the pan. Increase the heat to high or medium-high and press down on the mixture with a metal spatula.

3. Cook until browned and then flip:

Do not stir the potatoes and corned beef but let them brown. If you hear them sizzling, this is good.

Use a metal spatula to peek underneath and see if they are browning. If nicely browned, use the spatula to flip sections over in the pan so that they brown on the other side. Press down again with the spatula.

If there is too much sticking, you can add a little more butter to the pan. Continue to cook in this manner until the potatoes and the corned beef are nicely browned.

4        Stir in the parsley and seasonings:

Serve with fried or poached eggs for breakfast.

 Author Elizabeth Kilbride is a former political operative, author, scriptwriter, historian, and journalist. business professional, creative artist, and life coach consultant. Ms. Kilbride holds a Master's in Criminology and a BS in Business Management she stepped out of the loop for a while but is now back with a powerful opinion and voice in the direction of this country and our economy. As a life coach, she is available to counsel individuals to enjoy their dreams and a better life. Ms. Kilbride loves to travel, and photograph her surroundings and is also a gourmet cook who loves to garden and preserve food for the winter months.