While St. Patrick’s Day is long past and Easter is just around the corner, I recently searched the freezer to see what kind of inventory I had available in the way of meat products for the coming holiday. (I often have a supply of ground beef, ham, pork, or prime rib roast left from thrifty bulk purchases when I find a great deal at the supermarket.) To my surprise, I had several corned beef roasts set on the top shelf. I quickly remembered that I had bought a boat load of corned beef around St. Patrick’s Day because the price was too good to pass up. Five roasted were neatly stacked in the freezer so I put one in the fridge to thaw for Monday’s dinner.
Before I headed to work on Monday morning, I lined the bottom of my crockpot with potatoes, carrots, and onions, then laid the roast among the vegetables.
I sprinkled the seasoning packet over the corned beef and poured in some water and a half can of beer before shutting the lid and setting the dial to low.
I arrived home to the delicious aroma of the complete dinner. There is nothing quite so wonderful as having dinner ready when walking in the door after a long day at work. I have quite a few recipes to successfully cook corned beef. I often bake it or boil it, but this is one of my favorites…very little time or effort produce a magnificent meal. If you like Reuben sandwiches, add thousand island dressing and sour kraut to some toasted rye bread and you have quite a sandwich.
Slow Cooker Corned Beef
2 1/2 cups baby carrots
3 potatoes, diced
1 onion, peeled and rough cut
4 cups water
1 (4-5 pound) corned beef brisket with spice packet
6 ounces beer
Place the carrots, potatoes, and onion into the bottom of a slow cooker. Place the brisket on top of the vegetables. Pour the water and beer over the brisket. Sprinkle on the spices packet, cover, and set the cooker on High.
Cook the brisket for about 8 hours. Cool slightly before cutting into thin slices.
Here’s another quick recipe for a tasty appetizer that can be whipped up in no time. There’s only three ingredients in this flavorful cheese spread.
I first tasted this recipe over 20 years ago, at a wedding shower for my oldest brother and my (then, soon to be) sister-in-law. At the time, I was living at home and my recipe file was pretty slim. You can’t know how thrilled I was when she shared the easy recipe with me. I think our family has made this staple cheese spread every Christmas Eve since then.
This weekend, I declared Sunday evening as Appetizer Night. We prepared our favorite appetizers instead of a big Sunday meal. Everyone pitched in and we had quite a selection of snacks in no time at all. This cheese spread was the first to be gobbled up… it is always a favorite in our house!
Aunt Peggy’s Corned Beef and Spring Onion Spread
1 8 oz package Philadelphia Cream Cheese, softened
1 2 oz package of Buddig Original Corned Beef, chopped
3 green onions, sliced thinly
In a mixing bowl, combine the cream cheese, corned beef and green onions; mix thoroughly. Lay a piece of plastic wrap on a flat surface. Scoop the spread out of the bowl and pile in the center of the plastic wrap. Shape the spread into a disk shaped loaf using the plastic wrap to help shape the loaf.
Chill until ready to serve.
A tradition in our household when my husband and I were first married, was to head over to my mother-in-law’s house for Sunday breakfast. When we arrived, the smell of freshly brewed coffee filled the air. Gramma Curley would have on her apron as she filled plates with piles of pancakes, pastries, scrambled eggs and various meats. On one occasion, she poured a reddish meat and potatoes mixture from a small pot onto a plate and my husband’s eyes lit up. I asked what it was and he replied, “It’s corned beef hash”. Well, I had never seen anything like it before. Coming from an Irish family, you would think that I would have known what corned beef hash was. After tasting it, I knew that I had to come up with a recipe of my own. This stuff just wasn’t happening for me. Here is a little something I put together one night with left over corned beef, some shredded cabbage, onions and a few baked potatoes. Give this recipe a try…you won’t be disappointed.
Curley Corned Beef Hash
1 pound fully cooked corned beef, diced
1 cup shredded cabbage
1 medium onion, sliced thinly
3 left-over baked potatoes, sliced or diced
1 tsp garlic powder
1 tsp onion powder
3 tbls. canola oil
Pre-heat a medium skillet on the stove top , add canola oil and saute potatoes until golden brown. Add shedded cabbage and onions. Season with garlic and onion powder; saute until slightly soft. Add cooked corned beef and continue to saute until heated through; about 15 more minutes. Serve it up hot with some Irish Soda Bread. This is a great one pot meal.
When I was a young girl, my parents cooked corned beef quite frequently. My dad would find a big pot, throw in the corned beef, add cabbage, potatoes, and parsnips and cover the whole thing with water. He would set the big pot on the stove top and let the concoction cook for several hours. The result was a mess of stewed vegetables in greasy water and a piece of meat that was a quarter of the size it once was. Needless to say, this was not my favorite meal and I would cringe when I would smell the aroma as I walked in the door from school.
These days, I have found a much better way to prepare corned beef. You will love this recipe. The beef is tasty and slices up well for sandwiches. Once you make corned beef this way, you’ll never boil it again.
Curley’s Baked Corned Beef
1 3-5 lb. flat cut of corned beef ( I like Vienna’s)
2 cups water
1/3 cup Lawry’s Teriaki Marinade
Line a 13×9 baking pan with aluminum foil and spray with cooking spray. Rinse corned beef and place in pan. Pour water into pan. TIGHTLY COVER PAN WITH ALUMINUM FOIL. Bake at 325 degrees for 3 hours. Remove from over and carefully remove the foil. The steam releasing from the pan can burn your fingers if you are not careful. Brush the marinade onto the corned beef and place it back in the oven for 10 minutes. Enjoy with sautéed potatoes and shredded cabbage.