Sweet and Sour Cabbage with Corned Beef

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So we have a little less than a month to plan the St. Patrick’s Day meal.  Do you do anything special for it?  I typically do the standard Corned Beef and Cabbage.  I’m actually thinking I want to change it up a little.  Do something that has some pizzazz or that little something that makes your mouth sing!

Here’s the recipe I’m leaning towards.  What are you planning to make?

Sweet and Sour Cabbage with Corned Beef

• 1 Tbsp butter
• 1 Tbsp olive oil
• 1/2 pound deli sliced corned beef, cut into thin strips
• 1 small onion, diced
• 3/4 C chicken broth or water
• 1/4 C red wine vinegar
• 2 Tbsp Gulden’s or Grey Poupon
• 1 Tbsp brown sugar
• 4 bags angel hair cabbage
• 2 C shredded carrots
• Salt and pepper to taste

In a Dutch oven over medium heat, melt the butter into the olive oil and get the fat hot.  Add the corned beef and onion sautéing until caramelized.  Add the chicken broth, vinegar, mustard, and brown sugar.  Stir to combine.

Add the cabbage and carrots, stirring to coat the veggies and mix with the meat.  Cover, reduce heat to medium-low, and cook for 20 to 30 minutes or until the veggies are tender.  Stir occasionally.  Check at the 10 to 15 minute mark to see if you need to add more broth or water.  Taste for seasonings and adjust to your liking.

I’ll be making my cheddar cheese biscuits to go with this.

Whiskey Glazed Corned Beef Brisket

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We loved the whiskey, sour cherry ham on Easter and I’ve been thinking about what else may benefit for an inventive whiskey barbeque sauce or glaze and the corned beef brisket is one of the best candidates, I think.  You could also make this using my BBQ Beef Brisket recipe deviating at the BBQ sauce point and including some whiskey while the brisket is cooking.  Just an idea …

The cooking method for this brisket is just like my Corned Beef Brisket recipe with the sauce being the primary difference.  While this may seem minor, the reality is that it does totally change the flavor profile of the corned beef brisket.  The leftovers make awesome sandwiches … I’m just saying …

Whiskey Glazed Corned Beef Brisket

• 2 lb to 3 lb corned beef brisket
• Sauce
• 1/2 C catsup
• 1/3 C Gulden’s brown or French’s brown mustard
• 1/3 C to 1/2 C Jack Daniel Whiskey
• 1/4 C apple cider vinegar
• 2 Tbsp hot sauce (we like Cholula)
• 4 Tbsp soy sauce
• 1/4 C brown sugar
• 2 tsp dry mustard
• 1 Tbsp onion powder
• 1 Tbsp garlic powder

Preheat oven to 375. 

Remove corned beef brisket from packaging.  Rinse and pat dry with paper towels.

Tear off 4 pieces of foil that will enable you to create an airtight package on the brisket in a 9×13 pan.  Position the foil in the pan, place the corned beef brisket in the center, and set aside.

In a small mixing bowl, whisk together the sauce ingredients.  Taste for seasonings and adjust to your liking.  For me this is where I balance out the vinegar, whiskey, hot sauce, etc.

Once the sauce is to your liking, spread it over the top of the brisket reserving 3 to 4 Tbsp for broiling later.

Bring the foil up to make a package that leaves a little room over the top of the roast.  You really want this package to be airtight and water proof. 

Bake for 2 hours.  Remove from oven and open foil package.  Turn broiler on to low.  Brush the rest of the sauce over the top of the roast and put under broiler for 2 to 3 minutes or until the top is bubbly and browned.

Remove brisket from oven.  Let it rest 10 to 15 minutes.  On the diagonal, slice against the grain into 1/2 inch pieces.

Corned Beef Brisket

I love to have a traditional corned beef and cabbage supper for St. Patrick’s Day.  I don’t boil the corned beef and cabbage though.  I prefer to roast the meat and do a twist on my skillet cabbage recipe that is so well loved by my family.  Basically, I leave the celery out when serving with this meal.  Rather than serving boiled new potatoes, I typically do mashed potatoes or Dolly’s Potatoes.  Yum!!

Typically, I start with a 2 pound to 3 pound corned beef brisket.  By keeping the roast small on a weeknight I can roast it in a couple of hours.  I saw a recipe out on Simply Recipes that started with double wrapping the meat in foil.  This will really simplify clean up!  I also noticed there is a lot of similarity between that recipe and mine.  The primary differences are that I don’t stud the meat with cloves and I add some vinegar, garlic and onion powder to the mustard mixture.

One of the other differences is that after baking, Simply Recipes also broils for 2 to 3 minutes so that the top can brown.  Great idea!!

This is the same mixture I sometimes use to make a North Carolina Pulled Pork roast.  Typically, I cook that in the crockpot all day and then shred the meat for sandwiches topped with slaw.  Yum!

Corned Beef Brisket & Cabbage

• 2 to 3 lb corned beef brisket
• 1/3 C Gulden’s mustard
• 1 Tbsp hot sauce (we like Cholula)
• 3 Tbsp brown sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 Tbsp apple cider vinegar
• salt and pepper

Preheat oven to 375.  get a 9×13 pan out and set aside.  Tear off 4 pieces of foil that are bigger than the brisket and position them so that you can have an airtight package on the brisket.

In a small bowl, whisk together the mustard, hot sauce, brown sugar, garlic powder, onion powder, and apple cider vinegar.  Taste for seasonings and adjust to your liking.  Set aside.

Remove corned beef from packaging and rinse.  Pat dry with paper towels.  Place the brisket in the center of the foil, fat side up.  Spread mustard mixture over the top of the brisket reserving 2 to 3 Tbsp for broiling later.

Bring the foil up to make a package that leaves a little room over the top of the roast.  You really want this package to be airtight and water proof.  Put the packet in the 9×13 pan and put into a preheated 375 oven.

Bake for 2 hours.  Remove from oven and open foil package.  Turn broiler on to low.  Brush the rest of the mustard sauce over the top of the roast and put under broiler for 2 to 3 minutes or until the top is bubbly and browned.

Remove roast from oven.  Let brisket rest 10 to 15 minutes.  On the diagonal, slice against the grain into 1/2 inch pieces.

Reuben Pies

This is a recipe that I’ll make to use up some of the leftover corned beef I’m sure to have after tomorrow’s traditional St. Patrick’s Day supper.  This is like a Reuben Dip Meat Pie, I suppose. 

The key to this dish is draining the sauerkraut really well and get it super dry.  Failure to do this can make your meat pies a little soggy.  We’re not a fan of that!  Instead of pie crust, you can use crescent roll dough or even biscuit dough.  When I do this with biscuit dough, I put cheddar cheese in that dough as well to enhance the flavors.

We like to have a simple green salad as the side for this.

Reuben Pies

• 1 lb deli corned beef, chopped
• 2 C Swiss or Provolone cheese, shredded
• 1/2 to 3/4 C 1000 Island dressing
• 1 Tbsp dried minced onion
• 1 clove garlic, grated or pressed into mixing bowl
• 1 jar Sauerkraut, well-drained, squeezed dry
• 1 package refrigerator pie crust (2 to a package)
• 1 egg, slightly beaten
• 1 Tbsp milk (or whatever you use in your coffee)
• 1/4 C melted butter

Preheat oven to 400.  Get a non-stick rimmed cookie sheet out and set aside.  Whisk the egg and 1 Tbsp of milk together in a small bowl and set aside.

Chop the deli corned beef and toss in a large mixing bowl.  Drain the sauerkraut really well and squeeze it in cheesecloth to ensure you get all the juice out of it.  Pat dry with paper towels.  Toss into mixing bowl with chopped corned beef.

Add shredded cheese, minced onion, garlic, and 1/2 C 1000 Island dressing.  Mix well.  You want this mixture to be a little dry.  If it’s too dry, add more 1000 Island dressing a Tbsp or 2 at a time.  Taste for seasonings and adjust as desired.

Cut each pie crust in half making 4 half moons.  Put 1/4th of the Reuben mixture in the center of the pie crust – not in a heap but spread out a little.  Spread a little of the egg wash on one edge of the pie crust, fold, and seal with a fork.

Put two “x” hatch marks off center left and right so that moisture can escape (much like you do for a pie).  Place each meat pie on the rimmed cookie sheet.

Brush each pie with melted butter.  Bake at 400 degrees for 20 to 30 minutes – crust should be golden brown and ingredients heated through.

Reuben Dip

Sometimes we use this as a main course versus an appetizer.  My family is less enamored with the Reuben than I am.  That being said, they have no trouble demolishing this dip in short order.

We prefer to serve this with sliced baguettes or party rye or pumpernickel breads.  I just love the little Pepperidge Farm party or cocktail breads.  We’ve been known to use the jalapeno party loaf with our pulled pork.  It’s like a pulled pork slider then!  But – I digress …

Reuben Dip

• 1 large jar of Sauerkraut, drained, rinsed, patted dry
• 2 C sharp cheddar cheese, shredded
• 2 C Swiss cheese, shredded
• 1/2 to 3/4 pound deli Corned beef, chopped
• 1.5 C thousand island dressing
• 2 C Mozzarella cheese, shredded

Preheat oven to 350.  Spray a 9×13 pan with non-stick cooking spray.

Drain the saurkraut, rinse it and pat dry.  Put saurkraut in a large mixing bowl and add all other ingredients mixing well.  Taste for seasonings and adjust – I typically end up adding some salt and pepper.  At times I end up adding another 1/2 C of the 1000 Island dressing or just mayo.

Pour mixture into prepared 9×13 pan.  Sprinkle 2 C mozzarella cheese over the top.  Bake in 350 degree oven until hot, bubble with the mozzarella getting a little toasty.

Serve with cocktail bread, sliced baguette, or even crackers.

Weeknight Corned Beef and Cabbage

This is an easy, one dish supper that works great for a weeknight.  I don’t know how dinner time goes at your house but at my house some nights it’s a real challenge to get something on the table for supper.  I love that we have protein and veggies in one skillet.  Plus – it’s just yummy!

Weeknight Corned Beef and Cabbage

• 1 tsp olive oil
• 1/2 lb deli sliced corned beef, cut into thin strips
• 3/4 C chicken broth
• 1/4 C balsamic vinegar
• 2 Tbsp Dijon mustard
• 1 Tbsp brown sugar
• 3 bags angel hair shredded cabbage
• 1 bag shredded carrots
• Salt and black pepper to taste

In a large non-stick skillet with a lid, heat oil over medium high heat.

Add the corned beef and sauté for about 2 minutes or until the corned beef strips are lightly browned.  Add the broth, balsamic, mustard, and brown sugar.  Stir well to coat the corned beef strips.

Add the cabbage and carrots, reducing the heat to medium-low.  Cover and simmer, stirring occasionally until veggies are very tender.  This should take 20 minutes or so.  After 10 minutes, check to see if the pan is getting too dry.  If so, add a little more chicken broth or water.

Once veggies are tender, taste for seasonings and adjust as needed.  At this point is when I add the salt and black pepper.