It is that time of year again & a wee bit of corned beef & cabbage is in order. Of course, just like every other a**hole I’ll pepper my post with awful pseudo-Irish banter. Just par for the course.
Wasn’t even going to do this dish as I’d actually forgotten that it was St. Pats until I got to the store. The corned beef was all up in my grill when jauntily skipping through the meat aisle. On a lark rifled amongst the meat…low & behold, spotted a mis-marked slab, what luck! For around $5.23 (total) I procured a sizable hunk of the Irish gold.
This is uafásach (Galiec Irish for wonderful) & uncomplicated.
3 – 4 lb corned beef (w/ packet if it has one)
1 head cabbage (quartered)
4 carrots – chopped up kinda big
4 potatoes – chopped up
1 onion sliced up
2 bay leaves
1 can of Guinness book of records beer
lots of pepper
No salt needed really since corned beef is loaded w/ the salts
Let’s wax the shillaly:
wash the corned beef off or let it soak in water for 15-20 mins
put the beef in crock first ( a lot of recipes say to put veggies in first – big mistake)
grind up the pepper on top
drop bay leaves on top too
set the crock for 8hrs ( believe me this was enough )
after 2hrs add – quartered cabbage & pile on the rest of the veggies with onion being last
this keep your veggies in semi respectable form instead of mush
towards the 6th hr you can check on it & take some of the liquid & pour over top of ingredients to flavor veggies
Done & done. I could barely get the chunk of meat onto the cutting board to slice it was so tender. The slower cooker does the most amazing job of making this dish.
Lay down a good bed of the cabbage to collect the potatoes & carrots & put some of the beef next to it & dig in. Best is when you get a good leaf of the cabbage & stab a bit o’ beef then stuff it in your maw.
First off – I apologize for my delay – got totally sidetracked by holidaze & am doing my best.
This one started by going to a “german-type” restaurant & a) they didn’t even have pretzels b) lamb sausage on bed of sauerkraut w/ lame slice of rye bread sitting on top is NOT how to do it. So, I had bright idea @ about 12am after being schooled on how to make a French 75 – from Steve @ Sound Spirits – to make something German-area by lunchtime.
Woke up late & improvised, but they actually turned out pretty damn good. As mentioned, I’m kinda like the Bob Ross of the crock w/o the fro. You can screw it up, but you can make it better somehow (or at least learn a lesson). Basically, had to pre-cook meat & rice.
Ran to store & had to pre-cook meat & rice & didn’t get to let it sit all day like it should have…here goes:
12 leaves cabbage (or so)
1 cup uncooked white rice
1 egg, beaten
1/4 cup diced onion
1 pound extra-lean ground beef
1/4 cup bread crumbs (used non-herbed)
1 1/4 tblsp salt (I never add the salt – if you want it later – thats your deal, man)
1 1/4 tblsp ground black pepper
1 cans diced tomatoes w/ juice
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
*secret thingy – added 1 red jalapeno to meat mixture – this was the hat trick
Making this thing:
Bring a large pot of water to a boil. Boil cabbage leaves for a few minutes – just look & see if the top ones start separating from head (hehe)
Pull leaves off, be careful not to rip them if you can – if so, screw it, set them aside to cool for wrapping
In large bowl, combine 1 cup rice, egg, milk, onion, ground beef, pepper, bread crumbs & jalapeno.
Place enough meat in each leaf to even them out – then roll them up, sorta like making a burrito, but in German…plus, you get to put a toothpick thru them.
Mix can of tomatoes, lemon juice & worcestershire sauce together / pour half in crock, add the rolls then pour other half on top.
Drop in crock for 8hrs. As mentioned, I had to hurry so put it on for 4hrs & turned out great.
You can drop diced up potatoes on top of the mixture @ 2hrs (so as not to get mushy) or just boil some & pour leftover crock sauce on them (German gravy?)
Nice crusty bread works too for sopping up.
End result: excellent filling dish & not terribly hard to make & you can say “scheisse” a lot while making.
Topf on! (loosely translated)
PLEASE CLICK ON PHOTOS FOR LARGER VIEW! (happy now?)