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.
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!