Saint Patrick’s Day Corned Beef & Cabbage
In the U.S. and Canada, consumption of corned beef is usually associated with Saint Patrick’s Day. Corned beef is not considered an Irish national dish and the connection with Saint Patrick’s Day specifically originates as part of Irish-American culture. In Ireland, the closest traditional dish is bacon and cabbage. The bacon is more like Canadian style bacon or ham. Corned beef and cabbage became popular in the U.S. after Irish immigrants in the northeast used corned beef instead of pork in the dish. This substitution was most likely due to the low cost of corned beef in the U.S. Corned beef was used as a substitute for bacon in the late 19th century. A similar dish is the New England boiled dinner which consisted of corned beef, cabbage and root vegetables such as carrots, turnip and potatoes which is popular in New England and parts of Atlantic Canada. Whoever you are and wherever you came from it is fun to make Corned Beef & Cabbage on Saint Patrick’s Day!
INGREDIENTS
1 ¾ Pounds Onions – Divided
2 ½ Pounds Carrots – Divided
6 Pounds Corned Beef Brisket
1 Cup Malt Vinegar
8 Ounces Stout Beer
1 Tablespoon Mustard Seed
1 Tablespoon Coriander Seed
½ Tablespoon Black Peppercorns
½ Tablespoon Dill Seed
½ Tablespoon Whole Allspice
2 Bay Leaves
3 Pounds Cabbage
2 ½ Pounds Small Red Potatoes
½ Cup Coarse Grain Mustard
½ Cup Dijon Mustard
Divide onions and carrots and chop enough to fill 1 cup of each, reserving the rest. In a heavy duty 4 gallon pot, place the corned beef, chopped onions, carrots, malt vinegar, stout beer, mustard seeds, coriander seeds, black peppercorns, dill seeds, whole allspice and bay leaves. Add enough water to cover the corned beef and stir to combine. Bring to a boil, cover and simmer for about 3 hours or until meat if fork tender. While the corned beef is cooking, cut the reserved onions into eight wedges and the carrots into 2 inch chunks. Slice each head of cabbage into 8 wedges. Add onions, carrots and red potatoes to the cooked corned beef, with the cabbage on top. Cover and return to a boil. Reduce heat and simmer for about 20 minutes or until potatoes and cabbage are fork tender.
To serve, cut corned beef against the grain into thin slices and accompany with the cooked vegetables. Dijon mustard and coarse grained mustard complement the corned beef as optional condiments. Serves 12
Irish Stew
I have been making Irish Stew for years. The worst stew that I have ever had was when I went to Stonehenge a few years ago. There was this food cart outside of Stonehenge and I was super hungry. It was cold outside and I needed something to warm my tummy. I plunked down my money and got a paper bowl full of I don’t know what. I honestly didn’t know that someone could make stew that bad. At any rate, here is my recipe for Irish Stew that I am sure that you will love.
INGREDIENTS
2 Tablespoons Butter
1 Pound Cubed Lamb
1 ½ Teaspoons Kosher Salt
½ Teaspoon Freshly Ground Pepper
2 Cups Peeled & Cubed Potatoes
1 Chopped Onion
1 Cup Diced Carrot
1 Diced Leek
4 Chopped Garlic Cloves
1 Cup Beer
1 Cup Tomato Juice
15 Ounces Beef Broth
1 Bay Leaf
1 Tablespoon Worcestershire Sauce
1 Tablespoon Thyme
Melt 1 tablespoon of butter in a large saucepan over a medium heat. Add the lamb and sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Cook and stir for 7 minutes. Remove the meat to a plate and set aside. Melt the remaining 1 tablespoon of butter in the same pan. Add the potatoes, onion, leeks, carrots and garlic. Cook and stir for 5 minutes. Return the lamb to the pan and add the remaining salt, pepper and the other remaining ingredients. Continue to cook for 10 minutes until the stew comes to a boil. Reduce the heat to low. Put the lid on and cook for 2 hours. Ladle into bowls and serve hot. Serves 6
My Mother’s Goulash
A couple of weeks ago I had this primal craving for my mother’s goulash. I hadn’t had it for over 30 years, but was able to recreate it in no time. It really hit the spot! This goulash is more like what people think of as American Chop Suey that we all had in the grade school cafeteria. My mother made her goulash with elbow macaroni but I prefer mine with penne noodles.
INGREDIENTS
3 Cups Elbow Macaroni or Penne Pasta
3 Tablespoons Olive Oil
1 Teaspoon Kosher Salt
½ Teaspoon Freshly Ground Pepper
2 Pounds Ground Sirloin
1 Large Chopped Onion
1 Seeded & Chopped Green Bell Pepper (Optional)
2 Chopped Celery Stalks
2 Tablespoons Tomato Paste
5 Minced Garlic Cloves
1 Teaspoon Red Pepper Flakes
29 Ounces Tomato Sauce
14 ½ Ounces Diced Tomatoes
1 Cup Water
1 Ounce Grated Parmesan Cheese
The trick to avoiding mushy macaroni is to undercook the pasta and then shock it in cold water. Then finish cooking in the sauce. Bring 4 quarts of water to a boil in a Dutch oven. Add the pasta and 1 tablespoon salt. Cook for 3 minutes. Drain and rinse the pasta with cold water. Yes, I do know that this is considered blasphemy by Italian cooks, but it works here. Drain again and then set aside. Heat 2 tablespoons of the olive oil in the now empty Dutch oven over a medium high heat just until smoking. Add the beef, 1 Teaspoon salt and ½ teaspoon freshly ground pepper and cook. Break up the pieces with your spoon until all of the liquid has evaporated and cook for 12 minutes. The meat should begin to sizzle. Transfer the meat to a bowl and set aside. Heat the remaining tablespoon of the olive oil in the once again empty Dutch oven over a medium high heat. Add the onion, bell pepper and celery. Cook, covered, stirring occasionally for 5 minutes. The vegetables should be soft. Add the tomato paste and cook for 2 minutes. Stir in the garlic and red pepper flakes and cook for another 30 seconds. Add the tomato sauce, tomatoes, water and cooked ground beef. Bring to a simmer and cook over a low heat for 20 minutes. Stir occasionally. Turn off the heat and stir in the pasta. Cover and let stand for 10 minutes. Stir in the Parmesan. Transfer to a serving dish. Serves 6
Pasta E Ceci Soup
You have to love this soup! If you want a vegetarian version of this soup then use water instead of chicken stock. Serve with warm garlic bread and a salad.
INGREDIENTS
3 Tablespoons Olive Oil
2 Diced Carrots
1 Large Diced Onion
3 Cloves Minces Garlic
1/3 Cup Diced Tomato
1 ½ Cups Soaked Overnight Garbanzo Beans
6 Cups Chicken Stock or Water
3 Tablespoons Thyme
½ Cup Olive Oil
2 Tablespoons Rosemary
½ Teaspoon Kosher Salt
½ Pound Cooked & Drained Tubetti Pasta
½ Teaspoon Freshly Ground Pepper
Grated Pamigiano Cheese for Serving
Soak the dried garbanzo beans overnight. Add the olive oil to a large Dutch oven over a medium heat. Heat the olive oil for 1 minute. Add the carrots and onions. Cook for 7 minutes. Stir occasionally. Add the garlic and tomato and cook for 1 minute. Keep stirring. Add the garbanzo beans, chicken stock, thyme and rosemary. Turn up the heat to a medium high and bring to a boil. Turn down the heat to a medium low and simmer, uncovered for 1 hour. You want the garbanzo beans to be soft, but not mushy. Strain the garbanzo bean mixture through a colander. Reserve the liquid. Place 2 cups of the garbanzo bean mixture in a shallow bowl that is wide. Mash until almost smooth. Transfer to a large skillet. Add the remaining garbanzo bean mixture and 1 cup of the cooked liquid. Bring to a simmer over a medium high heat. Add the pasta dn1/2 cup of the olive oil. Cook and stir for 2 minutes. Add the salt and pepper. Cook for 1 more minute. Ladle the soup into warmed bowls and garnish with grated Parmigiano cheese. Serves 4
Dry Rub Salmon
You certainly can’t go wrong with a nice piece of salmon. Add olive oil and dry rub and you have a delicious piece of fish. This dish goes well with my Cotswold Potatoes.
INGREDIENTS
1 Pound Fresh Salmon
2 Tablespoons Olive Oil
3 Tablespoons Victoria’s Dry Rub
Preheat your oven to 350° F. Rinse the salmon in cold water and place on a plate. Pat dry with paper towels. Cover a broiling pan with foil and transfer the salmon onto the foil. Drizzle with olive oil and then sprinkle Victoria’s Dry Rub all over the salmon. Place into the oven and bake for 20 minutes. Remove from the oven and transfer to a serving platter. Serves 2
Black Pepper Steak
The nice thing about this steak is that you don’t need to use a great cut of meat.
INGREDIENTS
1 Large Beef Top Round Steak
1 Tablespoon Cracked Black Pepper
1 Teaspoon Salt
2 Tablespoons Olive Oil
1/4 Cup Heavy Cream
1 Tablespoon Unbleached Flour
1 1/2 Teaspoons Beef Bouillon
1/4 Cup Brandy
3/4 Cup Water
Cut the steaks crosswise into 4 pieces. Then cut each piece horizontally in half to make 8 steaks. Each should be
about 3/4 inch thick. Pat the steaks dry with paper towels. Sprinkle the steaks with salt and pepper on both sides.
In a large skillet heat the olive oil over a high heat. Add the steaks and cook for 8 minutes. Turn only once.
Transfer to a plattter and keep warm. To prepare the sauce whisk tobether, in a small bowl, the heavy cream, flour,
bouillon and water. Add the brandy to the skillet. Cook for 1 minutes. Add the cream mixture to the skillet. Heat to
a boil over a high heat. Reduce the heat to medium and cook. Stir constantly until the sauce thickens. Pour the
sauce over the steaks and serve. Serves 6
Brown Sugar Corned Beef
Most people boil corned beef. I tried baking mine encrusted in mustard and brown sugar. Slow cooking it in the oven really
seals in the flavor. I like this corned beef hot, but also makes great leftover sandwiches.
INGREDIENTS
5 Pound Corned Beef Brisket
1 Cup Dijon Mustard
1/2 Cup Brown Sugar
1 Minced Garlic Clove
Preheat your oven to 350 F. Rinse the corned beef and throw away the spice package if it comes
with the brisket. Cover a baking sheet with a large piece of aluminum foil. Spread the mustard on the corned beef. Sprinkle with the minced garlic and then the brown sugar. Tightly wrap the brisket in the foil. Put the wrapped corned beef on the baking sheet and put in the oven. Cook for 3 hours. After 3 hours of cooking turn on the broiler and unwrap the top of the foil. You will want to broil the top of the corned beef just long enough for the crust to brown. Remove from the oven and serve. Makes great sandwiches too! Serves 4
Creamy Potato Soup
This is a rich and creamy soup that everyone will love.
INGREDIENTS
1/8 Cup Butter
2 Thinly sliced Leaks
1 Sliced Yellow Onion
1 Minced Garlic Clove
1 1/2 Quarts Chicken Stock
4 Large Sliced Yellow Potatoes
2 Tablespoons Thyne
1/2 Cup Heavy Cream
1 Cup Grated Cheddar Cheese
1/2 Cup Cooked & Diced Bacon (Optional)
1/8 Teaspoon Salt
1/2 Teaspoon Freshly Ground Pepper
In a large size soup pot add the butter, garlic, leaks and onions. Cook over a medium heat for 3 minutes.
Add the chicken stock, potatoes, salt, pepper and thyme. Cook for 50 minutes over a medium heat. Stir
frequently. Add the cream and bring to a boil. Remove and serve topped with grated cheese and diced
bacon (optional). Serves 4
Herb Salmon
INGREDIENTS
1 Pound Skinless Salmon Fillet Cut Into 4 Portions
1 Lemon
1 Tablespoon Dillweed
1 Tablespoon Lemon Thyme
1 Tablespoon Italian Parsley
½ Teaspoon Kosher Salt
½ Teaspoon Freshly Ground Pepper
2 Tablespoons Softened Butter
Preheat your oven to 350° F. Rinse the fish and pat dry. Shred 1 teaspoon of the peel from the lemon and set aside. Juice half the lemon. In a small bowl combine the lemon peel, herbs, salt & pepper and butter. Stir to combine. Spread evenly on the salmon. Heat a large oven-proof skillet over a medium heat. Add the salmon, her side down. Turn the salmon. Pour the lemon juice over. Place the pan in the oven and cook for 5 minutes until the salmon flakes easily with a fork. Transfer to a serving platter. Drizzle with the pan juices. Top with the additional shredded lemon peel. Serves 4
Beef Barley Soup
Ever since I was a little girl, Beef Barley Soup has been my favorite. Adding the barley makes this soup hearty. I like to make it over the weekend and serve it during the week. There is something that is so satisfying about a bowl of Beef Barley Soup.
INGREDIENTS
2 Tablespoons Olive Oil
1 Cup Diced Onion
1 Cup Diced Celery
1 Cup Diced Carrots
4 Cloves Chopped Garlic
¾ Cup Pearl Barley
1/8 Teaspoon Crushed Red Pepper Flakes
8 Cups Beef Broth
2 Bay Leaves
2 Cups Diced Cooked Roast Beef
1 Large Diced Tomato
2 Thinly Sliced Green Onions
½ Teaspoon Kosher Salt
½ Teaspoon Freshly Ground Pepper
In a heavy large size saucepan, heat the olive oil. Add the onion, celery, carrot and garlic and sauté for 5 minutes. Stir in the barley and red pepper flakes and sauté for another minute. Add the beef broth and bay leaves. Cook over a medium heat, uncovered, for 1 hour. Add the beef and simmer for another ½ hour until the barley is tender. Stir in the tomato and green onions. Cook for another 5 minutes. You may need to add more beef broth. Remove the bay leaves. Add the salt and pepper. Cook for another 2 minutes. Ladle the soup into individual bowls. Serves 6
