Thursday, March 17, 2011

Corned Beef & Cabbage + Leftovers

I craved the usual Irish fare a few weeks early and made corned beef and cabbage (and yes, broke our no red meat at home rule).

I picked up the corned beef from Costco, all marinated and ready to go. This is such a simple recipe
Corned beef + water/beef broth + le creuset!

Set on the stove for 4-5 hours. Add vegetables with 30 minutes left

When serving, I separate veggies and meat*. Slice corned beef thinly against the grain and serve with soda bread. or, an herb loaf like I had.

(*Save the cooking liquid!!)

this meal was delicious but there was so much corned beef left over! So I improvised.

The next day I made a barley soup using the meat and the leftover vegetables + some.

sauté onions

add about 1/2 c of barley (FYI, I wasn't watching the recipe and poured WAAAY too much barley in here)


cook for a few minutes to lightly brown, then add the saved corned beef broth and vegetables.
I added more baby carrots, broccoli, cauliflower and red cabbage


Simmer for 20 minutes


Add 1 can of crushed tomatoes, and the leftover shredded corned beef
and simmer for 10 minutes more.

Ignore the weird color and enjoy. It took E a couple bites to get past how weird it looks but by his second bowl he was loving it.


ps. this soup fed us for almost a week!

I served this topped with grated fontina cheese--but I think swiss would be the perfect topping. serve with crusty bread and butter!



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