1. CORNED BEEF & CABBAGE SOUP
1 tablespoon oil
1 onion, diced
2 carrots, diced
2 stalks celery, diced
3 cloves garlic, chopped
4 cups chicken broth (or beef broth or ham broth)
1 pound raw corned beef in pickling juices, diced
2 potatoes, peeled and diced
2 cups cabbage, shredded
salt and pepper to taste
Heat the oil in a large sauce pan over medium-high heat, add the onions, carrots and celery and cook until tender, about 3-5 minutes, before adding the garlic and cooking until fragrant, about a minute.
Add the broth, corned beef, potatoes and cabbage, bring to a boil, reduce the heat and simmer until the beef is tender, about 1-2 hours.
2. BEST EVER IRISH POTATO PANCAKES
4 cups potatoes, mashed , with 3 tbsp butter melted in
1/4 cup flour
2 tbsp garlic powder
1 tbsp salt
1 tbsp pepper, fresh cracked
1 cup vegetable oil, for frying
green onions, to garnish
In a large bowl, combine potatoes, egg, garlic powder, salt and pepper.
Roll potato mixture into palm-sized pancakes.
Add oil to skillet and heat (set to 375 if using an electric skillet).
Add pancakes to oil and fry, about 4 minutes on each side until crunchy and browned.
When golden brown on each side, remove from skillet and let sit on paper towel for 5 minutes to cool and drain excess oil.
Garnish with green onions and serve immediately.
3. CROCK POT CORNED BEEF & CABBAGE
2.5 lb corned beef roast
2 small yellow onions
10 medium carrots
10 baby medley variety potatoes
2 cups water
1 head of cabbage
Rinse and prepare your onion, carrots and potatoes. Peel and cut carrots in thirds and cut onions in fourths. Peel and cut up potatoes if you’re using russets, or just rinse if you’re using baby reds or a medley variety. Set aside.
Place onions and carrots on the bottom of a large crock pot. Next remove roast from packing, making sure to remove any seasoning packet that may be inside. Place roast along with juices from package inside the crock pot on top of the onions and carrots. Season with the seasoning packet that it came with if you choose. Add two cups of water. Place potatoes all around the roast. Cover and cook on high for 8 hours.
Take your head of cabbage and rinse. Cut the head into fourths. Open crock pot and place the pieces of cabbage right on top. Cook another 2 hours on high. Remove meat and veggies from crock pot and add to a platter. Enjoy!
4. GRILLED RUEBEN SANDWICH
For the Quick Pickled Onions:
1/2 small red onion thinly sliced
1 cup water
1/4 cup cider vinegar
1 tbsp sugar
1/2 tsp mustard seed
Salt and freshly ground pepper
For the Thousand Island Dressing:
1/2 cup real mayonnaise
2 Tbsp ketchup
1 Tbsp white vinegar
2 tsp sugar
2 tsp sweet pickle relish
Salt and freshly ground pepper
For the sandwich:
4 slices rye bread
4 slices Swiss cheese
Cooked corned beef sliced
1 Tbsp Dijon or grainy mustard
3 Tbsp butter softened
Make the pickled onions: In a medium, microwave-safe bowl, combine the water, cider vinegar, sugar and mustard seed. Heat to boiling in the microwave (2 - 2 1/2 minutes). *Alternately, heat to a boil in a saucepan on the stovetop. Add the sliced red onion and season with salt and pepper. Stir and let stand at least 1 hour, before draining and using. (Refrigerate any leftovers to use for other things)
Make the dressing: Combine all the dressing ingredients in a small bowl. Stir to combine well. Cover and refrigerate until needed.
To prepare the sandwich: Lay out two of your bread slices. Spread with some of the Thousand Island Dressing. Top with cooked corned beef slices and two slices of Swiss cheese, overlapping them. Add a layer of pickled onions. Spread the inside of the two other slices of bread with Dijon mustard and place on top, mustard side down.
Heat a skillet over medium heat. Spread top of sandwiches with softened butter. Place into hot skillet, butter side down and grill until golden brown underneath. Before flipping, spread the top piece of bread with butter, then flip and grill that side until golden.