Here’s a basic recipe to follow to use up your Corned Beef and Cabbage leftovers.
My plan? I have homemade chicken stock thawing and will mash some of the potatoes & carrots for thickener and cut the remaining carrots, potatoes and corned beef into smaller pieces. The onion is plenty cooked down. I’ve done this before and it’s always a really good meal for later in the week after St. Patty’s Day. I don’t re-use the cooking liquid - it’s just too salty for my taste.
So, as usual - why make ONE meal when you can eventually have TWO? ;) (Stretch those hard-earned dollars!)
Our LOVELY friend, Hallie, is now baking Sourdough Breads (all kinds!) for sale and Beau traded her 2 dozen eggs for a loaf last night when her group was sponsoring an American Kennel Club Night Hunt for our Walker Dogs. (She doesn’t hunt, anymore; she’s now into Show Dogs and her dogs are BEAUTIES!) The bread was PERFECT with the Corned Beef and I was so PROUD of myself - I didn’t cut into the loaf until suppertime. Now THAT is RESTRAINT, my FRiends, LOL!
My Irish MIL (Mary was a ‘Murray’) would make the BEST Corned Beef - from scratch - with a fresh Brisket and everything. No shortcuts in her Irish Kitchen! I miss her so much! She’s otherwise healthy but in Memory Care, now. She thinks I’m ‘staff’ when I go to visit her. Reminds me of a line from a sappy movie: ‘She may not know who I am, but I know who SHE is!’ (’The Notebook?’)
Enough blathering. Here’s the recipe!
https://www.irishamericanmom.com/leftover-corned-beef-and-cabbage-soup/#recipe
Thanks - I have the recipe saved.
I signed up to provide chili for a Lenten meal Wednesday night at church. I planned to make the pumpkin chili recipe that is so tasty, but when I looked at the sign up sheet this morning, only one other person is signed up for chili. My fear is that everyone (lots of elderly ‘country’ folk) will go for what I suspect will be a more classical chili & not the meatless pumpkin chili.
So this afternoon, I was looking through chili recipes. I found one I am going to make - it sounds good & people have won chili cookoffs with it. So many people, about 30, came last Wednesday that I hope there will be enough chili with only 2 of us making it.
Today was a sweet St. Patrick’s celebration. I dressed in a white blouse with the very colorful St. Patrick’s vest my Mom made for herself and wore, every March 17th. I inherited it a couple of years ago. My little sister kept her St. Patrick’s scarf. So…Mom was with me all day. Felt great.
The corned beef came out great! On the spur of the moment, my husband reminded me that we had some Jameson Irish whiskey with the liquors that are out of reach unless you grab a kitchen stool to get up there. So we poured a half a shot glass of Jameson, and toasted his father (born on St. Pat’s Day).
On a whim, we decided to watch “Waking Ned Devine”. Great movie if you’ve never seen it. Set in Ireland, so a great movie choice for the day. My nuns had that same beautiful Irish brogue that many did in this movie. I realize there are a lot of people who don’t have great memories with their nuns, but I did. Mine were sweet, but smart, and tough. They wanted us to succeed, so they pushed pretty hard. Anyway, I miss my Irish nuns, and I can’t help but think of them, and thank them, for the years I had them in my life.
Tomorrow is the big checkup. We think hubby will be released to “normal“ activity, though I have concerns about him driving. We will see what the doctor says.
Here’s an old Gaelic blessing that I love. and wish for all of you on this most special day:
May the road rise up to meet you.
May the wind be always at your back.
May the sun shine warm upon your face;
The rains fall soft upon your fields
and until we meet again,
May God hold you in the palm of His hand.
Last night I used the leftover corned beef in this fabulous and very easy dinner. I’ve made it several times, but this was my best effort yet. It was soooo good!! Had steamed green beans with butter salt and pepper as a side. Throw in a salad if you want.
The main thing I’ve learned from this latest try is to not use leftover cabbage, carrots, or onions from a previous meal. Only use the corned beef. Start with fresh ingredients and this is a delightful change up from the usual corned beef and cabbage. Using whole grain mustard is also key.
Gnocchi with Corned Beef and Cabbage
(Serves 4)
Ingredients:
*Kosher salt and freshly ground black pepper
*4 tablespoons unsalted butter (salted butter also fine)
*3 tablespoons extra-virgin olive oil
*2 carrots, chopped
*1 onion, chopped
*1 teaspoon fresh thyme
*1/2 small head Savoy or green cabbage, cored and thinly sliced
*1 17.5-ounce package potato gnocchi
*6 ounces deli-sliced corned beef, cut into 1/2-inch pieces
*1 tablespoon whole-grain mustard
*2 tablespoons minced fresh chives (optional)
Directions:
Bring a large pot of salted water to a boil. Melt 2 tablespoons butter with the olive oil in another large pot or Dutch oven over medium-high heat. Add the carrots, onion, thyme and a big pinch of salt to the hot oil. Cook, stirring occasionally, until the vegetables start softening, about 4 minutes. Add the cabbage, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the cabbage is tender, about 5 minutes.
Add the gnocchi to the boiling water and cook as the label directs. Reserve 1 cup cooking water, then drain the gnocchi and add to the cabbage mixture. Add 3/4 cup of the reserved cooking water, the corned beef, mustard and remaining 2 tablespoons butter. Reduce the heat to medium and cook, stirring, until everything is coated, 1 to 2 minutes, adding the remaining 1/4 cup cooking water as needed; season with salt and pepper to taste.
Divide the gnocchi among shallow bowls. Top with the chives.