Corned Beef and "Cabbage"

Name: Corned Beef and "Cabbage"
Total time: 18000 s
Yield: 4 servings
Cuisine: American
Ingredients: Corned Beef; 2.5 lb Corned Beef w/Packet; 12 Whole Peppercorns; 2 Bay Leaves; 1/4 cup Apple Cider Vinegar; 12 oz Dark Beer (Optional); -; Smashed Potatoes; 4 Red Potatoes; 1/3 Chopped Parsley; 2 tbps Butter; 1 tsp Garlic Powder; 1 tsp black pepper; 1 tsp salt; 2 tbps Milk (Possibly more, until creamy); -; Brussel Sprouts (Cabbage); 14 Brussel Sprouts; 1/2 cup Chopped Kale; 2 tbps Chopped Walnuts; Olive Oil; 1/3 cup stock - chicken or beef

Dustin Daley @cook_7302232

Salt Lake City, Utah

Perfect for St. Patties Day! Not a huge cabbage fan so substituting with my favorite little "cabbage" brussel sprouts

Dustin Daley @cook_7302232

Salt Lake City, Utah

Perfect for St. Patties Day! Not a huge cabbage fan so substituting with my favorite little "cabbage" brussel sprouts

Saved

Ingredients

1.5 hours

4 servings

Corned Beef
2.5 lbCorned Beef w/Packet
12Whole Peppercorns
2Bay Leaves
1/4 cupApple Cider Vinegar
12 ozDark Beer (Optional)
-
Smashed Potatoes
4Red Potatoes
1/3Chopped Parsley
2tbps Butter
1 tspGarlic Powder
1 tspblack pepper
1 tspsalt
2tbps Milk (Possibly more, until creamy)
-
Brussel Sprouts (Cabbage)
14Brussel Sprouts
1/2 cupChopped Kale
2tbps Chopped Walnuts
Olive Oil
1/3 cupstock - chicken or beef

Saved

Steps

1.5 hours

1

Place corned beef, packet, Peppercorns, Bay leaves, Apple cider vinegar and beer in large pot. Add water until beef is slightly submerged. Bring to boil then reduce to simmer and cover with lid. Cook 15 minutes for every 1/2lb of beef
2

Cube potatoes then add to a pot. Fill with water and then bring to boil on stove. Cook potatoes until soft, about 15-20 minutes.
3

Drain soft potatoes in colander. Put in a large bowl then add parsley, butter and seasonings. Mash with fork or masher tool, slowly add milk while mashing until desired consistency. Cover bowl with foil until ready to serve
4

Cut Brussels in half, add to pan with a tablespoon of olive oil. Heat on high for 6 minutes stirring occasionally until browned.
5

Add stock to Brussels then add walnuts and chopped kale. Mix together and turn off heat. Cover until ready to serve.
6

Remove corned beef from pot and transfer to cutting board. Slice thin against grain. Plate Brussels, potatoes and beef and serve!