Corned Beef and "Cabbage"
Perfect for St. Patties Day! Not a huge cabbage fan so substituting with my favorite little "cabbage" brussel sprouts
Corned Beef and "Cabbage"
Perfect for St. Patties Day! Not a huge cabbage fan so substituting with my favorite little "cabbage" brussel sprouts
Cooking Instructions
- 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!
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Corned Beef Corned Beef
This recipe is for a 3-pound roast. Adjust to any size and cook 40 to 50 minutes per pound.
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