The Corned Beef Cookbook: 50 Delicious Corned Beef Recipes and Ways to Enjoy Corned Beef [2 ed.] 1687679118, 9781687679116

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The Corned Beef Cookbook 50 Delicious Corned Beef Recipes and Ways to Enjoy Corned Beef

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Table of Contents Sweetened Corned Beef 7 Pennsylvanian Style Pizza 10 Sugary Apple Corned Beef 11 Northern Dublin Dinner 12 Garden Party Canapé 13 Sweet Apricot and Soy Sauce Corned Beef 16 How to Make Corned Beef Hash 17 Full American Dinner 18 Winter Dinner Chowder 19 Deli Corned Beef Sandwich on Rye 22 6-Ingredient Roasted Corned Beef 23 European Inspired Stuff Bread 24 Corned Beef Hot Dogs 25 Ava’s Simple Corned Beef 26 Corned Beef Medley Mash 27 Arizona Inspired Quesadillas 28 Red Chili and Honey Corned Beef 29 Corned Beef Breakfast Spread 32 Cream Cheese Corned Beef Circles 33

Ontario Country Oven Hash 34 Alternative Breakfast Waffles 35 Eastern European Casserole 36 Stuffed Jersey Diner Inspired Pancakes 37 3-Ingredient Party Dip 38 Cream Cheese Corned Beef Circles II 39 Monday’s Macaroni Casserole 42 Tuesday Mashed Potato Lunch 43 Cast Iron Breakfast Hash 44 Full Dublin Dinner II 45 Cream of Corned Beef Bake 46 Tropical Coconut Curry Corned Beef 47 Nugget Quiche 48 Wednesday Night Egg Noodle 45 Minute Dinner 49 St. Patrick's Day Dump Dinner 52 Oniony Hash Mash 53 Corned Beef Hash in the Manila 54 Corned Beef London English Inspired 55 4-Ingredient Brown Mustard Corned Beef 56 0-Minute Seasoned Corned Beef 57 How to Fully Season and Roast Corned Beef 58

Saint Patty’s Eve Brisket 59 Dry Mustard Topping for Corned Beef 62 Simply Spicy Corned Beef 63 5-Ingredient Tangy Crock Pot Corned Beef 64 Corned Beef and Carrots 65 Thursday’s Pasta, Cabbage, and Beef Casserole 66 American Comfort Food 67 Green Pepper Sunday Hash 68 Corned Beef Salad 69 Corned Beef and Sauerkraut Sandwich 70

Sweetened

Corned Beef

Prep Time: 15 mins Total Time: 6 hrs 30 mins Servings per Recipe: 6 Calories 455 kcal Fat 33.7 g Carbohydrates 5.4g Protein 30.6 g Cholesterol 162 mg Sodium 1877 mg

Ingredients 1 (5 lb.) flat-cut corned beef brisket 1 tbsp browning sauce 1 tbsp vegetable oil 1 onion, sliced

6 cloves garlic, sliced 2 tbsp water

Directions 1. Set your oven to 275 degrees F before doing anything else and arrange a rack in a roasting pan. 2. Discard the flavoring packet from the corned beef. 3. Coat the brisket with browning sauce evenly. 4. In a large skillet, heat the oil on medium-high heat and sear the brisket for about 5-8 minutes per side. 5. Place brisket over the rack set in the roasting pan and top with the onion and garlic slices. 6. Add the water in the roasting pan. 7. With a piece of the foil, cover the roasting pan tightly. 8. Cook in the oven for about 6 hours.

Sweetened Corned Beef

7

PENNSYLVANIAN

Style Pizza

Prep Time: 25 mins Total Time: 1 hr Servings per Recipe: 8 Calories 207 kcal Fat 15.4 g Carbohydrates 6.5g Protein 11.6 g Cholesterol 44 mg Sodium 698 mg

Ingredients 1 (1 lb.) loaf frozen whole wheat bread dough, thawed 1/2 C. thousand island dressing 2 C. shredded Swiss cheese 6 oz. deli sliced corned beef, cut into strips

1 C. sauerkraut - rinsed and drained 1/2 tsp caraway seed 1/4 C. chopped dill pickles (optional)

Directions 1. 2. 3. 4. 5.

6. 7. 8. 9.

10

Set your oven to 375 degrees F before doing anything else and grease a pizza pan. On a lightly floured surface, roll the bread dough into a large circle about 14-inches across. Place the dough onto the prepared pizza pan and pinch the edges. Cook everything in the oven for about 20-25 minutes. Remove everything from the oven and top with the half of the salad dressing evenly, followed by half of the Swiss cheese, corned beef, remaining salad dressing, sauerkraut and remaining Swiss cheese. Top with the caraway seeds evenly. Cook everything in the oven for about 10 minutes. Remove everything from the oven and top with the chopped pickle. Keep aside for about 5 minutes before slicing.

Pennsylvanian Style Pizza

Sugary Apple

Corned Beef

Prep Time: 15 mins Total Time: 4 hrs 15 mins Servings per Recipe: 10 Calories 672 kcal Fat 23.5 g Carbohydrates 87.2g Protein 30.5 g Cholesterol 117 mg Sodium 1438 mg

Ingredients 4 C. apple juice 1/2 C. brown sugar 1 tbsp prepared mustard 2 (3 lb.) corned beef briskets with spice packets 20 small red potatoes, scrubbed

4 carrots cut into chunks 2 onions cut into 8 wedges 1 head cabbage, cored and cut into large chunks

Directions 1. In a large slow cooker, mix together the apple juice, brown sugar and mustard till the brown sugar dissolves completely. 2. Add the spice packets and stir to combine. 3. Add the briskets, red potatoes, carrots, onions and cabbage chunks and gently, stir to combine. 4. Set the slow cooker on Low and cook, covered for about 8-10 hours. 5. Cut the meat in thin slices across the grain. 6. Serve with the vegetables.

Sugary Apple Corned Beef

11

NORTHERN DUBLIN

Dinner (Corned Beef and Potatoes)

Prep Time: 10 mins Total Time: 2 hrs 35 mins Servings per Recipe: 8 Calories 515 kcal Fat 24.4 g Carbohydrates 49.2g Protein 25.5 g Cholesterol 117 mg Sodium 1377 mg

Ingredients 3 lb. corned beef brisket with spice packet 10 small red potatoes 5 carrots, peeled and cut into 3-inch pieces

1 large head cabbage, cut into small wedges

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

12

In a large Dutch oven, place corned beef, spice packet and enough water to cover. Cover the pan and bring to a boil. Reduce the heat to low and simmer for about 1 hour 50 minutes. Add the whole potatoes and carrots and cook till the vegetables are almost tender. Stir in the cabbage and cook for about 15 minutes. Transfer the meat onto a cutting board and keep aside for about 15 minutes. Cut the meat into thin slice across the grain. Transfer the vegetables and cooking liquid into a serving bowl. Top with the meat slices and serve.

Northern Dublin Dinner

Garden Party Canapé

Prep Time: 15 mins Total Time: 1 hr 20 mins Servings per Recipe: 24 Calories 293 kcal Fat 24.1 g Carbohydrates 11.8g Protein 8g Cholesterol 45 mg Sodium 386 mg

Ingredients 1 tbsp vegetable oil 3/4 onion, chopped 3 (2.5 oz.) packages deli-sliced corned beef, diced 2 (8 oz.) packages cream cheese, softened 1 1/2 C. mayonnaise

1 (8 oz.) carton sour cream 1 C. shredded Swiss cheese 1 tsp garlic powder 1 (1 lb.) loaf unsliced Italian bread

Directions 1. 2. 3. 4. 5. 6. 7. 8.

Set your oven to 350 degrees F before doing anything else. In a large skillet, heat the oil on medium heat and sauté the onion for about 5-7 minutes. Transfer the onion into a large bowl. Add the corned beef, cream cheese, mayonnaise, sour cream, Swiss cheese and garlic powder and mix till well combined. Cut a piece of the bread from the top of the Italian bread and hollow the center of the loaf, leaving at least 1/2-inch of bread on the sides. Place the corned beef mixture into the hollowed portion of the bread. With a piece of the foil, wrap the filled bread and arrange onto a baking sheet. Cook in the oven for about 1-1 1/2 hours

Garden Party Canapé

13

SWEET APRICOT

and Soy Sauce Corned Beef

Prep Time: 15 mins Total Time: 3 hrs 15 mins Servings per Recipe: 7 Calories 463 kcal Fat 24.3 g Carbohydrates 38.1g Protein 23.8 g Cholesterol 125 mg Sodium 1725 mg

Ingredients 4 1/2 lb. corned beef, rinsed 1 C. water 1 C. apricot preserves

1/4 C. brown sugar 2 tbsp soy sauce

Directions 1. Set your oven to 350 degrees F before doing anything else and lightly, grease a baking dish. 2. In the prepared baking dish, place the corned beef and water. 3. With a piece of the foil, cover the baking dish tightly. 4. Cook in the oven for about 2 hours. 5. Meanwhile in a small bowl, mix together the apricot preserves, brown sugar and soy sauce. 6. Remove the baking dish from the oven and drain the liquid. 7. Coat the corned beef with the apricot mixture evenly. 8. Cook in the oven, uncovered for about 25-30 minutes, basting with the pan drippings occasionally. 9. Cut the corned beef into thin slices across the grain and serve.

16

Sweet Apricot and Soy Sauce Corned Beef

How to Make

Corned Beef Hash

Prep Time: 30 mins Total Time: 1 hr 10 mins Servings per Recipe: 8 Calories 320 kcal Fat 14.1 g Carbohydrates 24.6g Protein 24.7 g Cholesterol 81 mg Sodium 1559 mg

Ingredients 2 tbsp butter 2 tbsp extra-virgin olive oil 1 large onion, chopped 5 large Yukon Gold potatoes, peeled and cut into 1/4-inch cubes 1 large carrot, coarsely shredded

2 lb. cooked corned beef, cubed 2 tbsp chopped fresh parsley 1/4 tsp dried thyme leaves Salt to taste (optional) 1/2 tsp ground black pepper

Directions 1. In a large skillet, heat the oil and butter on medium heat and sauté the onion for about 8 minutes. 2. Stir in the potatoes and carrot and cook for about 15 minutes, stirring occasionally. 3. Stir in the cubed corned beef, parsley, thyme, salt and pepper and cook or about 10-15 minutes, stirring occasionally.

How to Make Corned Beef Hash

17

FULL AMERICAN

Dinner (Beef Brisket and Cabbage with Apples)

Prep Time: 15 mins Total Time: 4 hrs 15 mins Servings per Recipe: 8 Calories 515 kcal Fat 24.4 g Carbohydrates 49.2g Protein 25.5 g Cholesterol 117 mg Sodium 1377 mg

Ingredients 1 (5 1/2 lb.) corned beef brisket 2 tbsp pickling spice 1 large orange, sliced in rounds 2 stalks celery, sliced 1 large onion, sliced 1/2 C. cold water

6 tbsp margarine, divided 1 large head cabbage, cored and sliced 1 C. Golden Delicious apples, cored and quartered with peel 1/4 C. cold water

Directions 1. Set your oven to 450 degrees F before doing anything else and line a 13x9-inch roasting pan with a large piece of the foil. 2. Rinse the brisket under the cold running water and with the paper towels, pat dry. 3. Rub the brisket with the pickling spice evenly. 4. Arrange the brisket into the prepared roasting pan and arrange the celery, orange and onion slices over and around the brisket. 5. Add about 1/2 C. of the water in the roasting pan. 6. Wrap the foil over the brisket tightly, sealing the ends. 7. Cook in the oven for about 4 hours. 8. Meanwhile in a large pan, melt 3 tbsp of the margarine with 1/4 C. of the water. 9. Reduce the heat to low. 10. Stir in the cabbage and apples and simmer for about 30 minutes, shaking the pan occasionally. 11. Serve with remaining margarine and sliced corned beef.

18

Full American Dinner

Winter Dinner Chowder

Prep Time: 10 mins Total Time: 55 mins Servings per Recipe: 8 Calories 317 kcal Fat 25.1 g Carbohydrates 12.9g Protein 11.1 g Cholesterol 86 mg Sodium 1008 mg

Ingredients 3 tbsp butter 1 tbsp olive oil 1 onion, chopped 4 cloves garlic, chopped 1/4 C. all-purpose flour 1 tsp dill seed 1/2 tsp tarragon leaves 1/4 tsp ground black pepper

4 C. chicken broth 3 C. chopped cabbage 2 C. finely chopped deli corned beef 2 C. half-and-half 1 (8 oz.) package cream cheese 2 tbsp cornstarch 2 tbsp water

Directions 1. In a large pan, heat the oil and butter on medium heat and sauté the onion and garlic for about 5 minutes. 2. Stir in the flour, dill seed, tarragon leaves and black pepper and cook for about 3 minutes, stirring continuously. 3. Stir in the chicken broth and cook for about 2-3 minutes. 4. Stir in the cabbage and corned beef and cook for about 20 minutes, stirring occasionally. 5. Stir in the half-and-half and cook for about 5 minutes. 6. In a small pan, add the cream cheese on low heat and cook for about 2-3 minutes, stirring continuously. 7. In a bowl, dissolve the cornstarch in water. 8. Add the cornstarch mixture into the cream cheese and mix till smooth. 9. Add the cream cheese mixture into the soup and stir to combine. 10. Reduce the heat to low and simmer for about 5 minutes, stirring continuously.

Winter Dinner Chowder

19

DELI

Corned Beef Sandwich on Rye

Prep Time: 30 mins Total Time: 30 mins Servings per Recipe: 4 Calories 443 kcal Fat 16.7 g Carbohydrates 45.4g Protein 28.4 g Cholesterol 78 mg Sodium 2152 mg

Ingredients 1/3 C. Russian salad dressing 8 slices Jewish rye bread 1 lb. thin-sliced corned beef

1/2 lb. prepared coleslaw

Directions 1. 2. 3. 4.

22

Spread about 1/4 of the Russian salad dressing over one side of all bread slices. Top each slice with 4 oz. of the corned beef and 2 oz. of the coleslaw. Cover with the remaining bread slices to make sandwiches. Halve the sandwiches diagonally and serve.

Deli Corned Beef Sandwich on Rye

6-Ingredient

Roasted Corned Beef

Prep Time: 20 mins Total Time: 7 hrs 5 mins Servings per Recipe: 6 Calories 582 kcal Fat 26.9 g Carbohydrates 58.6g Protein 27.9 g Cholesterol 97 mg Sodium 1230 mg

Ingredients 1 (3 lb.) flat-cut corned beef 1 (32 oz.) carton beef stock Water as needed 5 large red potatoes, quartered

3 tbsp olive oil 1 small head red cabbage, cut into 2-inch wedges

Directions 1. In a slow cooker, place the corned beef, beef stock and enough water to raise liquid to within 2-inch of top. 2. Set the slow cooker on Low and cook, covered for about 5 1/4-7 1/4 hours. 3. Stir in the potatoes and cook, covered for about 45 minutes. 4. Set your oven to 350 degrees F and arrange the rack in the center of the oven. 5. Grease a roasting pan. 6. Remove corned beef from slow cooker and with the paper towels, pat dry. 7. With a slotted spoon, remove the potatoes, reserving liquid in the slow cooker. 8. Arrange the corned beef, fat-side up and potatoes, cut-side up in the prepared roasting pan. 9. Coat the beef and potatoes with the olive oil generously. 10. Cook in the oven for about 45-60 minutes. 11. Place cabbage in the slow cooker. 12. Set the slow cooker on Low and cook, covered for about 15-20 minutes. 13. Strain the cabbage completely. 14. Cut the corned beef into slices and serve with the potatoes and cabbage.

6-Ingredient Roasted Corned Beef

23

EUROPEAN INSPIRED

Stuff Bread

Prep Time: 20 mins Total Time: 20 mins Servings per Recipe: 20 Calories 271 kcal Fat 15.2 g Carbohydrates 23.3g Protein 10.7 g Cholesterol 45 mg Sodium 613 mg

Ingredients 1 (2 lb.) loaf unsliced, round pumpernickel rye bread 1 (12 oz.) can corned beef 1 small onion, finely chopped 2 small dill pickles, finely chopped 2 (8 oz.) packages cream cheese, at

room temperature 1 (8 oz.) container sour cream 2 tbsp mayonnaise 2 tbsp dill pickle juice 1 tsp garlic powder

Directions 1. 2. 3. 4.

Cut in the top of the pumpernickel loaf, creating about a 6-inch lid. Store extra bread in a resealable bag until ready to serve Shred the corned beef and transfer into a bowl. Add the onion, dill pickles, cream cheese, sour cream, mayonnaise, pickle juice, garlic powder and mash together till well combined. 5. Place the corned beef mixture into the hollowed-out pumpernickel loaf and cover with the lid. 6. Refrigerate till serving.

24

European Inspired Stuff Bread

Corned Beef Hot Dogs

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 8 Calories 365 kcal Fat 17.6 g Carbohydrates 27.8g Protein 23.1 g Cholesterol 65 mg Sodium 1000 mg

Ingredients 1 (12 oz.) can corned beef 1/3 C. ketchup 2 tbsp prepared yellow mustard 2 tbsp Worcestershire sauce 1 onion, chopped

1 (8 oz.) package shredded white Cheddar cheese 8 hot dog buns

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. In a pan, mash the corned beef on medium heat. 3. Stir in the ketchup, mustard, Worcestershire sauce, onion and white Cheddar cheese and bring to a boil. 4. Reduce the heat to medium-low and simmer for about 10 minutes. 5. Fill each hot dog bun with about 1/2 C. of the mixture. 6. Cook in the oven for about 15 minutes.

Corned Beef Hot Dogs

25

AVA’S

Simple Corned Beef

Prep Time: 10 mins Total Time: 4 hrs 10 mins Servings per Recipe: 10 Calories 323 kcal Fat 20.8 g Carbohydrates 13.5g Protein 19.9 g Cholesterol 107 mg Sodium 1250 mg

Ingredients 1 (5 1/2 lb.) corned beef brisket 2 tbsp pickling spice 1/2 C. light corn syrup

2 tsp prepared yellow mustard

Directions 1. 2. 3. 4. 5.

Set your oven to 350 degrees F before doing anything else. In a Dutch oven, place the corned beef and sprinkle with the pickling spice. Add enough water to cover the brisket. Cover the pan and cook in the oven for about 2 1/2 hours. Meanwhile in a small pan, mix together the corn syrup and mustard on medium heat and bring to a boil. 6. Cook for about 5 minutes. 7. Now, transfer the brisket onto a broiler pan. 8. Now, set the broiler of your oven. 9. Preheat the oven's broiler. 10. Spread the mustard glaze over the brisket and cook under the broiler for about 5-7 minutes.

26

Ava’s Simple Corned Beef

Corned Beef

Medley Mash

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 227 kcal Fat 13.7 g Carbohydrates 1.7g Protein < 23.1 g Cholesterol 72 mg Sodium 966 mg

Ingredients 1 (12 oz.) can corned beef 1/4 green bell pepper, chopped 1/4 onion, chopped 1 tsp vegetable oil 2 tsp tomato paste

1/4 C. water 1/4 tsp crushed red pepper flakes 1/4 tsp dried thyme Salt and pepper to taste

Directions 1. In a large skillet, heat the oil on medium heat and sauté the onion, green pepper, red pepper flakes and dried thyme for about 7 minutes. 2. Reduce the heat to low and stir in the tomato paste, salt and pepper. 3. Simmer for about 3 minutes. 4. Stir in the water, corned beef and simmer till all the liquid is absorbed.

Corned Beef Medley Mash

27

ARIZONA INSPIRED

Quesadillas

Prep Time: 10 mins Total Time: 15 mins Servings per Recipe: 2 Calories 307 kcal Fat 14 g Carbohydrates 28.2g Protein 16.8 g Cholesterol 44 mg Sodium 868 mg

Ingredients 1/2 C. leftover corned beef brisket, shredded 2 (8 inch) flour tortillas

1/2 C. shredded Monterey Jack cheese 2 tbsp diced green chilies

Directions 1. In a microwave safe bowl, add the corned beef and microwave on High for about 30-60 seconds. 2. Heat a skillet on medium heat. 3. Place 1 tortilla in the hot skillet and top with the Monterey Jack cheese, corned beef and green chilies 4. Cover with the other tortilla and heat for about 2-4 minutes per side. 5. Cut in half and serve.

28

Arizona Inspired Quesadillas

Red Chili

and Honey Corned Beef

Prep Time: 3 hrs 20 mins Total Time: 4 hrs 20 mins Servings per Recipe: 4 Calories 652 kcal Fat 30.9 g Carbohydrates 50g Protein 42 g Cholesterol 157 mg Sodium 1979 mg

Ingredients 2 quarts water 4 lb. corned beef brisket 1 large onion 1 large carrot 1 stalk celery 2 cloves garlic 1 tbsp pickling spice 1/4 C. packed brown sugar

1/2 tsp ground ginger 3 tbsp Dijon-style prepared mustard 1/4 C. honey 1/4 C. red chile sauce 2 C. dry lentils 1 tbsp chopped fresh parsley

Directions 1. In a square of cheesecloth, tie the pickling spice. 2. In a large pan, mix together the water, brisket, whole vegetables, garlic and pickling spices and bring to a boil. 3. Reduce the heat to low and simmer for about 3 hours. 4. Set your oven to 350 degrees F and arrange a rack in a shallow baking dish. 5. Remove brisket from the pan, reserve cooking liquid. 6. Arrange the brisket over the rack in the baking dish, fat side up. 7. In bowl, mix together the brown sugar, ginger, mustard and honey. 8. Spread the glaze over the meat evenly. 9. Cook in the oven for about 30-40 minutes. 10. Meanwhile for the lentils in a medium pan, mix together 3 C. of the cooking liquid and chili sauce and bring to a boil. 11. Add the lentils and again bring to a boil. 12. Reduce the heat to low and simmer for about 30-40 minutes. 13. Serve the lentils and brisket with a sprinkling of the parsley. Red Chili and Honey Corned Beef

29

CORNED BEEF

Breakfast Spread

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 223 kcal Fat 16 g Carbohydrates 7.3g Protein 11.8 g Cholesterol 53 mg Sodium 1205 mg

Ingredients 2 tbsp butter 2 tbsp all-purpose flour 1/4 tbsp salt

1 1/2 C. milk 8 oz. corned beef

Directions 1. 2. 3. 4.

32

In a pan, melt the butter on medium heat. Add the flour and milk, stirring continuously. Cook till the mixture becomes slightly thick, stirring continuously. Stir in the corned beef and cook for about 5 minutes, stirring continuously.

Corned Beef Breakfast Spread

Cream Cheese

Corned Beef Circles

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 8 Calories 174 kcal Fat 16.8 g Carbohydrates 2.6g Protein < 4.6 g Cholesterol 38 mg Sodium 227 mg

Ingredients 8 oz. cream cheese, softened 1 (2.5 oz.) package deli-sliced corned beef, diced 3 green onions, finely chopped 1 tbsp mayonnaise

2 tsp Worcestershire sauce 1/2 tsp prepared horseradish 1/2 C. chopped pecans

Directions 1. In a bowl, add the cream cheese, corned beef, green onions, mayonnaise, Worcestershire sauce and horseradish and mix till well combined. 2. In a shallow bowl, place the pecans. 3. Make a ball with the cream cheese mixture and coat with the chopped pecans. 4. Refrigerate till set before serving.

Cream Cheese Corned Beef Circles

33

ONTARIO COUNTRY

Oven Hash

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 4 Calories 544 kcal Fat 25.9 g Carbohydrates 43.7g Protein 36.9 g Cholesterol 104 mg Sodium 1716 mg

Ingredients 1 tbsp vegetable oil 1 onion, sliced 1 (14 oz.) can baked beans 1 (12 oz.) can corned beef, chopped 2 tbsp tomato puree 1 dash Worcestershire sauce

2 C. mashed potatoes 1 C. shredded extra-sharp Cheddar cheese

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. In a large skillet, heat the oil on medium heat and sauté the onion for about 5 minutes. 3. In a bowl, add the corned beef, tomato puree and Worcestershire sauce and toss to coat well. 4. In a casserole dish, spread the baked beans and top with the corned beef mixture, followed by the onion slices and mashed potatoes. 5. Sprinkle with the shredded Cheddar cheese evenly. 6. Cook in the oven for about 30 minutes.

34

Ontario Country Oven Hash

Alternative

Breakfast Waffles

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 10 Calories 148 kcal Fat 5.2 g Carbohydrates 16g Protein 8.8 g Cholesterol 54 mg Sodium 268 mg

Ingredients 2 eggs 1 1/4 C. milk 2 tsp cooking oil 1 1/2 C. all-purpose flour 1 pinch salt

2 tsp baking powder 1/2 (12 oz.) can corned beef, broken into pieces

Directions 1. 2. 3. 4. 5. 6. 7.

Set your waffle iron to heat. In a bowl, add the eggs, milk and oil and mix till well combined. In another bowl, mix together the flour, salt and baking powder. Add the flour mixture into the milk mixture and mix till a smooth mixture is formed. Fold in the corned beef. Place the desired amount of the mixture in waffle iron and cook till golden. Serve hot with a topping of the butter.

Alternative Breakfast Waffles

35

EASTERN EUROPEAN

Casserole

Prep Time: 10 mins Total Time: 55 mins Servings per Recipe: 6 Calories 548 kcal Fat 36.8 g Carbohydrates 17.9g Protein 36.3 g Cholesterol 152 mg Sodium 1705 mg

Ingredients 1 small head cabbage, cored and cut into large chunks 1/4 C. butter 2 (12 oz.) cans corned beef 1/2 onion, finely chopped 1/3 C. butter

1/3 C. all-purpose flour 2 1/2 C. milk 1 tsp salt 1 pinch ground black peppe

Directions 1. 2. 3. 4. 5.

Set your oven to 350 degrees F before doing anything else. In a pan of the water, cook the cabbage and bring to a boil. Simmer for about 5 minutes. Drain the cabbage and transfer into a 2-quart baking dish. In a skillet, melt 1/4 C. of the butter on medium heat and cook the corned beef and onion for about 5 minutes, breaking any large chunks. 6. Spread the corned beef mixture over cabbage. 7. In the same skillet, melt the remaining 1/3 C. of the butter on medium heat. 8. Add the flour, beating continuously. 9. Add the milk, salt and pepper and simmer for about 5 minutes, beating continuously. 10. Spread the sauce over the corned beef mixture evenly. 11. Cook in the oven for about 30 minutes.

36

Eastern European Casserole

Stuffed

Jersey Diner Inspired Pancakes

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 260 kcal Fat 9g Carbohydrates 28.6g Protein 16.3 g Cholesterol 83 mg Sodium 451 mg

Ingredients 3 medium potatoes, shredded 2 green onions, chopped 1/2 (12 oz.) can corned beef, broken into very small chunks 1 egg

Salt and pepper to taste 1/4 C. vegetable oil

Directions 1. In a large bowl, add the potatoes, green onions, corned beef, egg, salt and pepper and mix till well combined. 2. Make golf ball sized balls from the mixture. 3. In a large skillet, heat the oil on medium heat and fry the balls in batches fir about 7 minutes per side, flattening slightly with a spatula. 4. Transfer the balls onto a paper towels lined plate to drain

Stuffed Jersey Diner Inspired Pancakes

37

3-INGREDIENT

Party Dip

Prep Time: 5 mins Total Time: 1 hr 5 mins Servings per Recipe: 24 Calories 79 kcal Fat 6.1 g Carbohydrates 1.5g Protein < 4.5 g Cholesterol 20 mg Sodium 254 mg

Ingredients 1 (12 oz.) can canned corned beef 1 (1 oz.) envelope dry onion soup mix 1 (16 oz.) container sour cream

Directions 1. In a bowl, add all the Ingredients and mix till well combined. 2. Refrigerate, covered to chill for at least 1 hour.

38

3-Ingredient Party Dip

Cream Cheese

Corned Beef Circles II

Prep Time: 5 mins Total Time: 2 hrs 5 mins Servings per Recipe: 6 Calories 468 kcal Fat 34.1 g Carbohydrates 13g Protein 27.6 g Cholesterol 129 mg Sodium 1145 mg

Ingredients 1 (8 oz.) package cream cheese, softened 2 C. shredded Cheddar cheese 1 (12 oz.) can corned beef 2 tsp prepared horseradish 1 1/2 tsp prepared mustard

1 1/2 tsp Worcestershire sauce 3 tbsp lemon juice 3/4 C. sweet pickle relish

Directions 1. In a bowl, add all the Ingredients and with an electric mixer, beat on medium speed till smooth. 2. Make a ball from the mixture and refrigerate till serving.

Cream Cheese Corned Beef Circles II

39

MONDAY’S

Macaroni Casserole

Prep Time: 10 mins Total Time: 9 hrs 10 mins Servings per Recipe: 4 Calories 919 kcal Fat 43.3 g Carbohydrates 74.8g Protein 55.9 g Cholesterol 147 mg Sodium 3021 mg

Ingredients 1 (8 oz.) package uncooked elbow macaroni 1/2 lb. processed American cheese, diced 1 onion, chopped 1 green bell pepper, chopped

1 (12 oz.) can corned beef 2 (10.75 oz.) cans condensed cream of chicken soup 2 C. milk 1 (10 oz.) package green peas

Directions 1. In a large bowl, add the macaroni, cheese, onion, green bell pepper, corned beef, soup, milk and peas and mix till well combined. 2. Transfer the mixture into a lightly, greased 13x9-inch baking dish and refrigerate for overnight. 3. Set your oven to 375 degrees F. 4. Remove from the refrigerator and keep aside the dish to come up to room temperature. 5. Cook in the oven for about 1 hour.

42

Monday’s Macaroni Casserole

Tuesday

Mashed Potato Lunch

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 8 Calories 114 kcal Fat 6.1 g Carbohydrates 9.7g Protein 5g Cholesterol 13 mg Sodium 320 mg

Ingredients 1 tbsp vegetable oil 1 small onion, chopped 2 C. leftover mashed potatoes

Salt and pepper to taste 1 C. shredded cooked corned beef

Directions 1. 2. 3. 4. 5.

In a large skillet, heat the oil on medium heat and sauté the onion till translucent. Transfer the onion into a medium bowl. Add the mashed potatoes, corned beef, salt and pepper and mix till well combined. Make 8 equal sized patties from the mixture. Heat a greased skillet on medium-high heat and fry the patties till golden brown per side.

Tuesday Mashed Potato Lunch

43

CAST IRON

Breakfast Hash

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 6 Calories 434 kcal Fat 8.8 g Carbohydrates 66.2g Protein 23.3 g Cholesterol 48 mg Sodium 718 mg

Ingredients 6 large potatoes, peeled and diced 1 (12 oz.) can corned beef, cut into chunks

1 medium onion, chopped 1 C. beef broth

Directions 1. In a large deep skillet, mix together the potatoes, corned beef, onion and beef broth on medium heat. 2. Simmer, covered till potatoes reaches to mashing consistency and the liquid is almost gone. 3. Stir to combine well and serve.

44

Cast Iron Breakfast Hash

Full Dublin Dinner II

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 8 Calories 465 kcal Fat 26.1 g Carbohydrates 28.4g Protein 28.1 g Cholesterol 134 mg Sodium 1560 mg

Ingredients 1 (5 1/2 lb.) corned beef brisket with spice packet 7 small potatoes, peeled and diced 4 carrots, peeled and diced

3 cloves garlic, chopped 1 medium onion, diced

Directions 1. 2. 3. 4.

Set your oven to 300 degrees F before doing anything else. In the center of a roasting pan, place the brisket. Arrange the potatoes and carrots around the brisket. Place the onion and garlic over the brisket and sprinkle with the salt, pepper and seasoning packet. 5. Add enough water into the pan to just cover the potatoes. 6. With a piece of the foil, cover the roasting pan. 7. Cook in the oven for about 5-6 hours.

Full Dublin Dinner II

45

CREAM OF

Corned Beef Bake

Prep Time: 20 mins Total Time: 1 hr 5 mins Servings per Recipe: 5 Calories 561 kcal Fat 20 g Carbohydrates 58.3g Protein 35.1 g Cholesterol 114 mg Sodium 1619 mg

Ingredients 1 (8 oz.) package wide egg noodles 1 (12 oz.) can corned beef 4 oz. processed cheese food 1 (10.75 oz.) can condensed cream of chicken soup

1 C. milk 1/2 C. chopped onion 1 C. seasoned dry bread crumbs

Directions 1. 2. 3. 4.

Set your oven to 350 degrees F before doing anything else. In a large pan of lightly salted boiling water, cook the noodles till tender. Drain well. In a large bowl, mix together the oodles, corned beef, cheese, cream of chicken soup, milk and onion. 5. Transfer the noodles mixture into a 2 quart casserole dish evenly and top with the buttered bread crumbs. 6. Cook in the oven for about 45 minutes.

46

Cream of Corned Beef Bake

Tropical

Coconut Curry Corned Beef

Prep Time: 15 mins Total Time: 4 hrs Servings per Recipe: 6 Calories 754 kcal Fat 57.1 g Carbohydrates 26g Protein 35.9 g Cholesterol 124 mg Sodium 377 mg

Ingredients 4 lb. beef brisket 4 C. water 1 (15 oz.) can coconut milk 2 tbsp tomato paste 1 tbsp fish sauce 1 tsp red curry paste 1 tsp ground coriander 2 bay leaves

1 onion, cut into large chunks 2 stalks celery, cut into large chunks 2 carrots, peeled and cut into large chunks 1 lb. potatoes, peeled and cut into large chunks 1/2 small head cabbage, cored and cut into large chunks

Directions 1. In the bottom of a Dutch oven, place the brisket, fat-side up. 2. Stir in the water, coconut milk, tomato paste, fish sauce, red curry paste, coriander and bay leaves and bring to a boil, skimming off the foam the top. 3. Stir in the onion, celery and carrots and bring to a boil. 4. Reduce the heat to low and simmer, covered for about 3 hours, flipping once. 5. Stir in the potatoes and cabbage and simmer for about 35 minutes. 6. Transfer the beef onto a cutting board. 7. Cut the beef into thin slice across the grain. 8. Transfer the potato mixture into a serving bowl and top with the beef slices.

Tropical Coconut Curry Corned Beef

47

NUGGET

Quiche

Prep Time: 20 mins Total Time: 1 hr 5 mins Servings per Recipe: 4 Calories 258 kcal Fat 16.8 g Carbohydrates 9.1g Protein 18.9 g Cholesterol 309 mg Sodium 548 mg

Ingredients Cooking spray 6 eggs 1/4 C. milk Freshly ground black pepper to taste 2 pinches dried dill weed 11 frozen bite-size seasoned potato nuggets

1/2 C. chopped cooked corned beef 1/2 C. chopped onion 1/2 C. shredded sharp Cheddar cheese 1/4 C. grated Parmesan cheese

Directions 1. Set your oven to 375 degrees F before doing anything else and lightly, grease an 8x8-inch pie dish with the cooking spray. 2. In a bowl, add the eggs, milk, black pepper and dill and beat till well combined. 3. Heat a large skillet on medium heat and cook the potato nuggets for about 5 minutes. 4. Add the corned beef and onion and cook for about 5 minutes. 5. Remove from the heat and keep aside to cool for about 5 minutes. 6. Add the potato nugget mixture into the egg mixture and stir to combine. 7. Fold in the both cheeses. 8. Transfer the mixture into the prepared pie dish evenly. 9. Cook in the oven till the eggs are set and cheeses are melted.

48

Nugget Quiche

Wednesday Night

Egg Noodle 45 Minute Dinner

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 8 Calories 328 kcal Fat 14.1 g Carbohydrates 37g Protein 13.1 g Cholesterol 60 mg Sodium 739 mg

Ingredients 1 (12 oz.) package egg noodles 1 (10.75 oz.) can condensed cream of mushroom soup 1/3 C. milk 1 (15 oz.) can corned beef hash

1 small onion, diced Salt and pepper to taste 1/4 lb. processed cheese, cubed

Directions 1. Set your oven to 375 degrees F before doing anything else and lightly, grease an 8x8inch casserole dish. 2. In a large pan of lightly salted boiling water, cook the noodles for about 8-10 minutes. 3. Drain well. 4. In a large bowl, mix together the soup, milk, corned beef hash, onion, salt, pepper and noodles. 5. Transfer the noodles mixture into the prepared casserole dish evenly and sprinkle with the cubed cheese. 6. Cook in the oven for about 30 minutes.

Wednesday Night Egg Noodle 45 Minute Dinner

49

ST. PATRICK'S

Day Dump Dinner

Prep Time: 10 mins Total Time: 10 hrs 40 mins Servings per Recipe: 8 Calories 399 kcal Fat 22.6 g Carbohydrates 21.9g Protein 24.8 g Cholesterol 115 mg Sodium 1386 mg

Ingredients 1/2 lb. baby carrots 1/2 lb. small yellow potatoes 1 sweet onion, cut into bite-size pieces 4 C. water 4 3/4 lb. corned beef brisket with spice packet 3 tbsp onion powder

3 tbsp garlic powder 1 medium head cabbage, quartered and leaves separated

Directions 1. In the bottom of a slow cooker, arrange the baby carrots, potatoes and onion and top with the water. 2. Season the lean side of the corned beef brisket with the onion powder and garlic powder. 3. Arrange the brisket over the vegetables, fatty side upwards. 4. Top with the beer and sprinkle with the spice packet. 5. Set the slow cooker on Low and cook, covered for about 10 hours. 6. Transfer the brisket onto a cutting board. 7. Add the cabbage in the slow cooker and stir to combine with the liquid and vegetable mixture. 8. Set the slow cooker on High and cook, covered for about 30-45 minutes. 9. Cut the corned beef into thin slices and serve with the cabbage mixture.

52

St. Patrick's Day Dump Dinner

Oniony

Hash Mash

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 6 Calories 450 kcal Fat 21.6 g Carbohydrates 29.5g Protein 33.1 g Cholesterol 96 mg Sodium 1135 mg

Ingredients 2 tbsp vegetable oil 2 onions, chopped 4 potatoes, peeled and chopped 2 (12 oz.) cans corned beef

1 tbsp ground black pepper 5 tbsp cider vinegar

Directions 1. In a large skillet, heat the oil on medium-high heat and sauté the onion and potatoes till browned slightly. 2. Stir in the corned beef and pepper. 3. Slowly, add the vinegar, 1 tbsp at a time, cooking for about 3-5 minutes in between each addition. 4. Reduce the heat to medium-low and simmer, partially covered for about 20 minutes, stirring occasionally.

Oniony Hash Mash

53

CORNED

Beef Hash in the Manila

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 333 kcal Fat 16.2 g Carbohydrates 21.1g Protein 25.5 g Cholesterol 72 mg Sodium 853 mg

Ingredients 1 tbsp vegetable oil 4 cloves garlic, chopped 1 onion, diced 1 tomato, chopped

1 large potato, diced 1 (12 oz.) can corned beef Salt and pepper to taste

Directions 1. In a large skillet, heat the oil on medium-high heat and sauté the onion and garlic till fragrant. 2. Stir in the tomatoes and potatoes and cook for about 7-10 minutes. 3. Add the corned beef and flake into pieces. 4. Cook for about 10 minutes, stirring occasionally. 5. Stir in the salt and pepper and serve.

54

Corned Beef Hash in the Manila

Corned Beef

London English Inspired

Prep Time: 30 mins Total Time: 1 hr 15 mins Servings per Recipe: 6 Calories 447 kcal Fat 12.7 g Carbohydrates 59.1g Protein 26.6 g Cholesterol 60 mg Sodium 910 mg

Ingredients 4 large baking potatoes, peeled and cubed 1 (16 oz.) can baked beans 1 (12 oz.) can corned beef, broken into pieces

1 dash Worcestershire sauce 1/2 C. shredded sharp Cheddar cheese

Directions 1. 2. 3. 4. 5. 6. 7. 8.

Set your oven to 400 degrees F before doing anything else. In a large pan of water, add the potatoes and bring to a boil. Cook for about 10 minutes. Drain well and return to the pan. Add desired amount of milk, butter, and salt and mash well. In the bottom of a 1 1/2 quart casserole dish, place the baked beans. Cut the corned beef into slices and arrange over the beans evenly. Drizzle with a few dashes of Worcestershire sauce and top with the mashed potatoes evenly. 9. Cook in the oven for about 25 minutes. 10. Remove from the oven and sprinkle with the cheese evenly. 11. Cook in the oven for about 20 minutes.

Corned Beef London English Inspired

55

4-INGREDIENT

Brown Mustard Corned Beef

Prep Time: 4 hrs Total Time: 4 hrs Servings per Recipe: 6 Calories 638.6 Fat 43 g Cholesterol 222.1 mg Sodium 2576.1 mg Carbohydrates 19.1 g Protein 41.2 g

Ingredients 1 (3 -4 lb) corned beef brisket 1⁄2 C. light brown sugar, packed 1⁄2 C. water 1⁄2 C. brown mustard

Directions 1. 2. 3. 4. 5. 6.

Rinse the brisket under the cold running water. Trim off the excess fat from the brisket. In large pan of the water, add the brisket and seasoning packet and bring to a boil. Reduce the heat to low and simmer for about 3 hours, skimming the foam from the top. Set your oven to 325 degrees F and arrange a rack in a roasting pan. In a pan, mix together the brown sugar and 1/2 C. water on medium-high heat and bring to a boil. 7. Stir in the mustard and simmer for about 2-3 minutes. 8. Place the brisket over the rack in the roasting pan. 9. Coat the meat with a thin layer of the glaze. 10. Cook in the oven for about 30 minutes, coating with the glaze after every 10 minutes. 11. Remove from the oven and keep aside for at least 15 minutes. 12. Cut into thin slices and serve.

56

4-Ingredient Brown Mustard Corned Beef

70-Minute

Seasoned Corned Beef

Prep Time: 10 mins Total Time: 1 hr 10 mins Servings per Recipe: 4 Calories 854.6 Fat 64.5 g Cholesterol 333.2 mg Sodium 3855.7 mg Carbohydrates 1.9 g Protein 61.8 g

Ingredients 1 (3 lb) corned beef brisket, (flat cut) 1 bay leaf 1 garlic clove 1 tsp pickling spices

Water

Directions 1. In a pressure cooker, place the corn beef, season packet, bay leaf, garlic and pickling spices and enough water to cover the meat. 2. Turn burner on and bring to a boil. 3. Arrange the cover and rocker on and cook till the rocker starts rocking. 4. Keep at medium to low rocking motion and cook for about 1 hour. 5. Turn off burner and use the natural release method to release the pressure. 6. Transfer the meat onto a cutting board and keep aside for about 5 minutes. 7. Cut into thin slices, against the grain and serve.

0-Minute Seasoned Corned Beef

57

HOW TO

Fully Season and Roast Corned Beef

Prep Time: 168 hrs Total Time: 172 hrs Servings per Recipe: 6 Calories 985.1 Fat 44.8 g Cholesterol 375 mg Sodium 19351.9 mg Carbohydrates 10.8 g Protein 125.8 g

Ingredients 1 (8 -10 lb) beef brisket 4 garlic cloves, peeled and cut in thirds 2 quarts water 1 C. kosher salt 1⁄2 C. white vinegar 4 tbsp sugar 3 bay leaves 1 tsp peppercorn 1⁄2 tsp mustard seeds

1 pinch ground cloves Water, to come up 3/4 to side of brisket 1 tsp peppercorn 1⁄2 tsp mustard seeds 1⁄2 tsp whole allspice 1⁄4 tsp whole cloves 4 garlic cloves, sliced

Directions 1. 2. 3. 4.

In a pan, add all of the brine Ingredients and bring to a boil. Remove from the heat and keep aside to cool. In a huge plastic roasting bag, mix together the beef brisket, the cooled brine and 4 garlic cloves. 5. Tie off the bag tightly and place in a large pan, enough to hold it. 6. Refrigerate for at least 6-7 days, flipping occasionally. 7. Remove the brisket from the bag and discard the brine. 8. Rinse the meat completely. 9. In a Dutch oven, place the brisket and enough water to come up 2/3-3/4 of the way up the side of the meat. 10. Add the remaining peppercorns, mustard seeds, allspice, cloves and garlic and bring to a boil, skimming off the foam from the top. 11. Reduce the heat to low and simmer, covered for about 3-4 hours. 58

How to Fully Season and Roast Corned Beef

Saint Patty’s Eve Brisket

Prep Time: 20 mins Total Time: 1 hr 10 mins Servings per Recipe: 4 Calories 576.3 Fat 43.1 g Cholesterol 222.1 mg Sodium 2571.9 mg Carbohydrates 2.7 g Protein 41.5 g

Ingredients 2 -4 lbs corned beef brisket, retaining the fat layer 1 spice flavor packet included with corned beef 1⁄2 tbsp onion powder 1 tsp thyme leaves, dried

1 tsp paprika 1 tsp garlic powder Heavy aluminum foil

Directions 1. Set your oven to 275 degrees F before doing anything else and line a 13x9-inch baking dish with a large piece of the foil. 2. With a spice grinder, grind the flavor packet and other dried 3. Ingredients to desired texture 4. Rinse corned beef brisket under running cold water. 5. With paper towels, pat dry. 6. Place the corned beef in the prepared baking dish, fat side up. 7. Sprinkle the corned beef with the seasoning mix and pat into the brisket. 8. Bring the foil up and around the corned beef but do not close up the foil. 9. Cook in the oven for about 2 hours. 10. Wrap the brisket tightly and tent the foil to seal. 11. Cook in the oven for about 2 hours. 12. Remove from the oven and keep aside to cool for about 10-15 minutes before slicing. 13. Cut against the grain into thin slices. 14. Serve with the horseradish, a hearty rye bread, Colleen's Colcannon potatoes, and Irish Soda bread.

Saint Patty’s Eve Brisket

59

DRY MUSTARD

Topping for Corned Beef

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 6 Calories 33.1 Fat 1.3 g Cholesterol 31 mg Sodium 13.1 mg Carbohydrates 3.2 g Protein 1.4 g

Ingredients 125 ml water 125 ml vinegar 4 tsp dry mustard 1 egg

4 tsp sugar

Directions 1. In a pan, mix together the egg, mustard, sugar, vinegar and beef liquor. 2. Cook till heated completely, without boiling. 3. This sauce can be served with corned beef cold or hot as well.

62

Dry Mustard Topping for Corned Beef

Simply Spicy

Prep Time: 10 mins

Corned Beef

Total Time: 8 hrs 10 mins Servings per Recipe: 6 Calories 652.8 Fat 47.5 g Cholesterol 245 mg Sodium 2837.1 mg Carbohydrates 7.5 g Protein 45.6 g

Ingredients 1 1⁄2 kg corned beef (corned silver side) 10 peppercorns 3 bay leaves

2 tbsp brown sugar 1 onion, chopped

Directions 1. 2. 3. 4. 5. 6.

Rinse the meat under the cold running water. In a crock pot, place the meat. Add the remaining Ingredients and enough water to barely cover the meat Set the crock pot on Low and cook, covered for about 8-8 1/2 hours. Remove the meat from the crock pot and wrap in a piece of the foil before slicing.

Simply Spicy Corned Beef

63

5-INGREDIENT

Tangy Crock Pot Corned Beef

Prep Time: 5 mins Total Time: 7 hrs 5 mins Servings per Recipe: 4 Calories 657.9 Fat 47.5 g Cholesterol 245 mg Sodium 2842.1 mg Carbohydrates 7.4 g Protein 45.7 g

Ingredients 1 kg corned beef 1 medium onion 1 tbsp brown sugar 2 C. water

1⁄2 C. white vinegar

Directions 1. 2. 3. 4. 5. 6. 7.

64

Peel and cut onion into quarters. In a slow cooker, add the water, vinegar, onion and brown sugar. Top with the meat. Set the slow cooker on Low and cook, covered for about 7 hours. Remove from the slow cooker and keep side for about 10 minutes before slicing. Top the meat slices with the mustard pickles, chutney or relish. Serve alongside your favorite vegetables.

5-Ingredient Tangy Crock Pot Corned Beef

Corned Beef

and Carrots

Prep Time: 10 mins Total Time: 1 hr 45 mins Servings per Recipe: 4 Calories 986.9 Fat 71.2 g Cholesterol 367.5 mg Sodium 4266.5 mg Carbohydrates 12.8 g Protein 68.6 g

Ingredients 3 lb. corned beef 1 brown onion (150 grams) 8 cloves 2 bay leaves 8 black peppercorns 1 carrot (coarsely chopped)

2 tbsp brown sugar 2 tbsp malt vinegar 2 sprigs basil Water (to cover corned beef)

Directions 1. Wash the corned beef under cold water and keep aside. 2. Peel onion and stud with the cloves. 3. In the pressure cooker, add a little water, malt vinegar and sugar and stir till dissolved completely. 4. Add remaining 5. Ingredients and enough water to just cover the mixture 6. Secure the lid and place pressure regulator over vent pipe. 7. Bring to a high pressure. 8. Reduce the heat to maintain high pressure. 9. Cook for about 55 minutes. 10. Use the quick release method to release pressure. 11. Remove the lid and keep the corned beef in the water for about 15 minutes. 12. Remove from the water and cut into slice.

Corned Beef and Carrots

65

THURSDAY’S PASTA,

Cabbage, and Beef Casserole

Prep Time: 20 mins Total Time: 1 hr 10 mins Servings per Recipe: 8 Calories 343 Fat 18.9 g Cholesterol 72.1 mg Sodium 585.9 mg Carbohydrates 26.4 g Protein 16.5 g

Ingredients 4 C. chopped cabbage 1 C. sliced celery 1⁄2 C. chopped onion 1⁄4 C. butter 8 oz. pasta, cooked, drained 1 (12 oz.) can corned beef 4 oz. shredded Swiss cheese

1⁄2 C. milk 1⁄2 tsp dry mustard 1⁄2 tsp caraway seed 1⁄4 tsp pepper

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. In a large skillet, melt the butter on medium heat and sauté the cabbage, celery and onion till tender. 3. Add the remaining 4. Ingredients and stir to combine well 5. Transfer the mixture into 2-quart casserole dish. 6. Cover and cook in the oven for about 45-50 minute.

66

Thursday’s Pasta, Cabbage, and Beef Casserole

American

Comfort Food

Prep Time: 5 mins Total Time: 8 hrs 5 mins Servings per Recipe: 6 Calories 710.7 Fat 43.5 g Cholesterol 222.1 mg Sodium 2833.9 mg Carbohydrates 34.1 g Protein 45 g

Ingredients 4 C. hot water 2 tbsp apple cider vinegar 2 tbsp sugar 3⁄4 tsp fresh ground black pepper 1 large onion, cut into wedges 3 -3 1⁄2 lbs corned beef brisket, with

spice packet partially frozen 1 (20 oz.) package baby carrots 1 head cabbage, cut into about 10 wedges 15 -30 oz. canned whole potatoes, drained

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

In a 6 quart crock pot, mix together the water, vinegar, sugar, pepper and onions. Set the crock pot on High and cook, covered for about 4-4 1/2 hours. Remove lid and spread the carrots and cabbage wedges on top. Set the crock pot on High and cook, covered for about 3-4 hours. In the last 25 minutes of the cooking, add the drained potatoes. Remove the beef from the crock pot and cut into desired sized slices. In a serving platter, place the beef slices with the cabbage and veggies. Top with a little cooking juice. Serve alongside the crusty bread.

American Comfort Food

67

GREEN PEPPER

Sunday Hash

Prep Time: 10 mins Total Time: 17 mins Servings per Recipe: 2 Calories 331.6 Fat 21.4 g Cholesterol 402.5 mg Sodium 548.4 mg Carbohydrates 19.3 g Protein 15.9 g

Ingredients 1⁄2 C. chopped onion 1⁄2 C. chopped green pepper 2 tbsp butter 1 C. finely chopped cooked corned beef 1 C. finely chopped cooked potato

2⁄3 C. beef broth Salt Pepper 4 eggs

Directions 1. 2. 3. 4. 5. 6.

68

In a large pan, melt the butter on medium heat and sauté the onion till tender. Stir in the corned beef, potato and broth and cook for about 3 minutes. Stir in the salt and pepper. With the back of a spoon, make 4 wells in hash. Carefully, break 1 egg in each well. Reduce the heat to low and cook, covered for about 4 minutes.

Green Pepper Sunday Hash

Corned

Beef Salad

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 4 Calories 257.1 Fat 18.7 g Cholesterol 85.2 mg Sodium 1389.7 mg Carbohydrates 6g Protein 15.7 g

Ingredients 1 (12 oz.) canned corned beef, mashed 1⁄2 C. celery, finely diced 1 tbsp onion, finely chopped 1⁄2 tsp salt 1⁄2 tsp pepper 2 tbsp sweet relish

1 tbsp prepared horseradish 2 tbsp mayonnaise

Directions 1. In bowl, mix together all Ingredients 2. Refrigerate to chill before serving.

Corned Beef Salad

69

CORNED BEEF

and Sauerkraut Sandwich

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 657 kcal Fat 40.3 g Carbohydrates 43.5g Protein 32.1 g Cholesterol 115 mg Sodium 1930 mg

Ingredients 2 tbsps butter 8 slices rye bread 8 slices deli sliced corned beef 8 slices Swiss cheese

1 C. sauerkraut, drained 1/2 C. Thousand Island dressing

Directions 1. Coat one side of your bread with butter. Then coat the opposite side with dressing. 2. Place the following on four pieces of bread: 1 piece of Swiss, one fourth C. sauerkraut, 2 pieces of corned beef, the rest of the Swiss. 3. Add another piece of bread and make sure the buttered sides are facing outwards. 4. Fry the sandwiches for 15 mins on each side. 5. Enjoy.

70

Corned Beef and Sauerkraut Sandwich

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