Corned Beef Casserole
by Crazy Cupcakes
It is easy and satisfying to make your own corned beef casserole at home. You just need to plan ahead. The beef brisket will take about 3 weeks to cure. You can also use bottom round roast in place of brisket, if you wish. Making your own corned beef is also inexpensive compared to commercial corned beef. It is also a pleasure to have a hand in what is an extraordinary transformation of a cheap cut of meat. Corned beef becomes firmer. It takes on the delicious cured flavor. And, while it is excellent for sandwiches, it can make an elegant main course for a full meal, served with, say, sauteed blanched cabbage or Brussels sprouts with a mustard vinaigrette and boiled potatoes. Corned Beef Casserole Ingredients: 15 cups--20 large potatoes (the type for boiling) peeled and rough cut by hand into irregular chunks not diced. 4 large onions sliced 10 carrots peeled and sliced into 1/2 inch--1 cm slices 5 sticks of celery sliced 4 leeks washed and sliced into 1/2 inch--1 cm chunks 1 large tin of corned beef. This is beef in a can and is not the type of corned beef that comes in tangy slices in the USA or Canada. It is beef in cans rather like spam. Ours is imported from Argentina. 1 tablespoon of mixed herbs Salt and pepper Method: Put a very large saucepan on top of the oven. Put in the sliced potatoes, carrots, onions, celery and leeks. Add the mixed herbs and stock cubes. Add the salt and pepper. Top up the pan with water so it finishes just below the vegetables. I boil up the water in the kettle so it speeds up the process. Turn on the heat and bring to the boil. Turn down so that it simmers and put on the lid. Cook for about 30 minutes. Check on the pan. The vegetables must get cooked but not go to mush. In the photograph you can see that the Hash thickens itself. The rough cut potatoes help to create a thickening of the Hash.The cooking time depends on the type of potatoes and the quantity that you use. Cut up the corned beef into 1 cm--1/2 inch cubes. Add the beef to the vegetables and stir in. Cook for 10 minutes. Watch that it does not stick to the base of the pan. Serve with: Mushy peas. Red Cabbage Pickle Red cabbage sliced and covered with malt vinegar is another favourite. Pickled Onions White strong onions sliced and covered with malt vinegar is another good option. HP sauce Crusty bread, try the Irish Soda Bread Cupcakes on the cupcake link. Variations: 1. Add chillis fresh or powder for a spicy variety. 2. Leave out the corned beef and add beans of your choice(ready cooked or tinned such as haricot, black eye beans for a vegetarian version) and use a vegetable stock cube. Portions that have been frozen and reheated in the microwave are thicker. It can be made the day before it is needed and it seems to thicken and improve with keeping. This corned beef casserole is good winter food, hot and filling.. *Hope you enjoyed this corned beef casserole, now I'd like to tell you about my favorite diet program that uses a lot of the healthy lower GI foods: Isabel de los Rios' 'The Diet Solution Program'. The Diet Solution Program favours a long term health orientated approach to fat loss, but not offering anyone a quick fix to their weight troubles. It has loads of valuable data and research to support its approach. I personally investigated the program thoroughly and my mum has been using it for a while now. I have to say she got some great results. The nutrition plan is one of the healthiest we have seen, a strong core focus on vegetables, fruits, vitamin dense foods, lean proteins, select dairy produce and a clear approach to not expecting one diet to work for all body types. So give it a try and let me know how youre doing.* Original Corned Beef Casserole |
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