Corned Beef and "Cabbage"

Perfect for St. Patties Day! Not a huge cabbage fan so substituting with my favorite little cabbage brussel sprouts

  1. Corned Beef
  2. 2 5 lb Corned Beef w/Packet
  3. 12 Whole Peppercorns
  4. 2 Bay Leaves
  5. 1/4 cup Apple Cider Vinegar
  6. 12 oz Dark Beer (Optional)
  7. Smashed Potatoes
  8. 4 Red Potatoes
  9. 1/3 Chopped Parsley
  10. 2 tbps Butter
  11. 1 tsp Garlic Powder
  12. 1 tsp black pepper
  13. 1 tsp salt
  14. 2 tbps Milk (Possibly more until creamy)
  15. Brussel Sprouts (Cabbage)
  16. 14 Brussel Sprouts
  17. 1/2 cup Chopped Kale
  18. 2 tbps Chopped Walnuts
  19. Olive Oil
  20. 1/3 cup stock – chicken or beef
  1. Place corned beef packet Peppercorns Bay leaves Apple cider vinegar and beer in large pot Add water until beef is slightly submerged Bring to boil then reduce to simmer and cover with lid Cook 15 minutes for every 1/2lb of beef
  2. Cube potatoes then add to a pot Fill with water and then bring to boil on stove Cook potatoes until soft about 15-20 minutes
  3. Drain soft potatoes in colander Put in a large bowl then add parsley butter and seasonings Mash with fork or masher tool slowly add milk while mashing until desired consistency Cover bowl with foil until ready to serve
  4. Cut Brussels in half add to pan with a tablespoon of olive oil Heat on high for 6 minutes stirring occasionally until browned
  5. Add stock to Brussels then add walnuts and chopped kale Mix together and turn off heat Cover until ready to serve
  6. Remove corned beef from pot and transfer to cutting board Slice thin against grain Plate Brussels potatoes and beef and serve!

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