If you have a busy work day ahead of you and want to come home to a delicious corned beef dinner then you’re slow cooker is the ticket. I love this easy recipe and with a little planning ahead you will love it as well.
Here in New York it’s snowy and freezing cold. I know we’re all looking forward to spring, but we still have time for a hearty French beef stew. Think about making extra for weekend leftovers.
It’s cold outside which calls for a comforting Winter Pot Roast. Feel free to use any vegetables that strike your fancy.
Sauerbraten is an excellent Oktoberfest dish that can be made throughout the fall and winter. Oktoberfest is the world’s largest celebration. Every year, six million people head to Munich to partake in the 16 day carousal. If you’re not heading to Germany, celebrate at home with a Bavarian beer and soul-satisfying Sauerbraten. Traditionally, sauerbraten is served with dumplings, boiled potatoes, spaetzle, or red cabbage. This classic, but easy recipe requires advance planning, but is has a flavor and aroma that is incredible. Set it up on a Sunday and serve it on a cool autumn night for dinner.
Years ago when I lived in France I was amazed at how such a pedestrian menu item could be so delicious. I can still remember eating my first Steak Frites dinner in Paris and I can still recall the incredible flavor. Steak Frites (steak and fries) is a very common and popular dish served in Brasseries throughout France. It is considered, by many, to be the national dish of both Belgium and France, which both claim to be the places of its invention. In honor of Bastille Day I’m sharing the perfect Bastille Day recipe.
This was super easy to make and a HUGE hit at my house tonight. I used a large grill pan instead of the grill, but you can use a grill if you want.
A great steak needs to be cooked just to medium-rare and finished with a nice salt. I like to use Sel Gris (course gray salt) for finishing steaks because it’s the perfect salt for hearty and meaty foods.
Corned Beef Hash
I like to make hash after having a Corned Beef & Cabbage dinner. I often poach an egg per serving to put on top of the hash.
1 Pound Cooked Corned Beef (About 2 Cups)
4 Medium-Size Cooked Potatoes
1 Small Yellow Onion
1/2 Large-Size Green Pepper
1 Small Celery Stalk
1 to 2 Sprigs Parsley
Poached or Fried Eggs
Preheat oven to 425 degrees. Chop corned beef, potatoes, onion, green pepper, celery, and parsley. Combine in large-size bowl. Grease a shallow nine-inch pan. Transfer ingredients (except poached eggs) into pan. Place in oven and bake for 20 to 25 minutes until crust is brown. Remove from oven and fold as you would an omelet. Serve with poached or fried eggs, catsup or thickened tomato sauce. Serves 4
© Victoria Hart Glavin