Monday, March 13, 2006

Monday Menu Idea

Okay, I went to the grocery store on Saturday and got the groceries for the week, including the corned beef and cabbage for St. Pat's day this Friday.  Funny that a blue eyed, blonde, part Mexican, part American Indian is planning to celebrate an Irish holiday, huh?  LOL 

Well, I got to looking at the recipe that I had for my meal and realized...I don't have a pressure cooker.  Oops!  So I went and dug up a few recipes for the meal that don't require one.   This first one is from a site called the Global Gourmet:

Irish Ale and Stout Party:
Corned Beef & Cabbage in Ale

Serves 4
By Kate Heyhoe

2-3 pound cut of corned beef
24 ounces ale (Samuel Smith Nut Brown Ale)
2 carrots, cut into chunks
12 small red potatoes
4 onions, peeled and quartered
1 teaspoon dry mustard (Coleman's)
1 large sprig thyme (optional)
1 head cabbage, quartered

Place the beef in a large pot with the ale, carrots, potatoes, onions, mustard and thyme (if using). Add just enough cold water to cover. Bring to a boil and simmer gently 1-1/2 to 2 hours. Halfway through, check the vegetables: when they are tender, remove them and set aside. Add the cabbage quarters and cook until tender, about 15 to 30 minutes. When the meat is tender, return all vegetables to the pot and reheat. Serve the meat in slices, surrounded by the vegetables and broth.


This one you can make in your crock pot:

Slow-Cooker Corned Beef and Cabbage

The slow cooker is the perfect way to go for this traditional dish, since it must bubble away untended for hours, in any event. Be sure to serve with crusty bread, and Dijon mustard and horseradish on the side.


4 cups hot water
2 tbsp. cider vinegar
2tbsp. sugar
1/2 tsp. freshly ground pepper
1 large or 2 medium onions, cut into wedges
1 3-lb. corned beef round or brisket, packaged with spices
8 small white or yellow potatoes, scrubbed and cut into quarters
1 head of green cabbage (about 1 1/2 lbs.), cored and cut into 10 wedges


1. In a 6-quart electric slow cooker, combine the water, vinegar, sugar, pepper and onions, mixing well. Place the corned beef in the mixture. Scatter the potatoes over the top and along the sides.
2. Cover and cook on the High heat setting 4 hours. Remove the lid and scatter the cabbage wedges over the top. Cover and continue cooking on High 3 to 4 hours longer, or until the beef is tender. To serve, carve the beef into slices and serve with the cabbage and potatoes, with some of the cooking liquid spooned on top of the beef to keep it moist. Makes 6 to 8 servings.
And here is another recipe:
Corned Beef Brisket with Cabbage

3 lb. corned beef brisket
1/2 cup chopped onion
2 cloves garlic, minced
2 bay leaves
1 medium head of cabbage, cored, cut into wedges
1 cup maple-flavored or pancake syrup
1/2 cup KRAFT Pure Prepared Mustard
1 Tbsp. KRAFT Prepared Horseradish

PLACE meat in large saucepan. Add onion, garlic, bay leaves and enough water just to cover all ingredients. Cover with lid. Bring to boil. Reduce heat to medium-low; simmer 1 hour. Drain, reserving meat in pan. Remove and discard bay leaves.

COVER meat with fresh water; cover with lid. Bring to boil. Reduce heat to medium-low; simmer an additional 2 to 3 hours or until meat is tender. Remove meat from pan, reserving liquid in pan; place meat in shallow baking pan. Add cabbage to reserved liquid in pan; cook until tender. Meanwhile, preheat oven to 350°F. Mix syrup, mustard and horseradish; spoon half of the syrup mixture over meat. Reserve remaining syrup mixture for brushing onto cooked meat.
BAKE 20 minutes or until meat is well glazed, brushing frequently with the remaining syrup mixture. Place meat on serving platter. Spoon pan drippings over meat. Serve with cabbage.
I don't know, they all sound pretty good.  I guess I will look to see what I have in the pantry to decide which one I will prepare.  I think I bought the wrong type of cabbage though, I got a purple one, I'm not sure how much of a difference that will make.  It sure looks pretty though, lol.
Have a great week everyone!  HUGS!
~Jill Marie
PS~I almost's not St Patricks day if you don't have a good cup of Irish coffee, lol.  Here's a recipe for that too.
Irish Coffee
Ingredients 1/2  cup hot strong coffee 1  tablespoon Irish whiskey 2  teaspoons sugar    Whipped cream    Ground cinnamon or nutmeg
Directions In a coffee cup or mug stir together hot coffee and Irish whiskey. Stir in sugar. Top with a dollop of whipped cream; sprinkle with cinnamon or nutmeg. Makes 1 (6-ounce) serving.

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