KILKENNY CORNED BEEF AND SHANNON VEGETABLE PLATTER
Steps:
- If using clay cooker, soak in cold water for at least 15 minutes. Place brisket in a large pot of water to cover by at least one inch and bring to a boil. Drain and rinse the brisket and place in clay cooker or other cooking vessel. Cover with fresh hot water and add pickling spices; cover cooker. If using clay cooker, place in cold oven. Bake at 400 degrees F. for 2 hours, or until tender when pierced with a fork. Allow to cool in cooking liquid. Transfer meat and cooking liquid to glass baking dish and refrigerate at least overnight. ABOUT 1 HOUR BEFORE SERVING: Drain corned beef and trim as much fat as possible. Return to clay cooker or glass baking dish. Bake at 400 degrees F. for 30 minutes. Combine brown sugar and mustard in small bowl and spread over corned beef. Bake 30 minutes longer or until well glazed, basting frequently.
SHANNON VEGETABLE PLATTER
Categories Vegetable Side Braise St. Patrick's Day
Number Of Ingredients 6
Steps:
- Boil potatoes and carrots, separately, in 2 saucepans of boiling, salted water for 15 minutes or until fork tender. Drain. Return vegetables to saucepans over low heat; toss vegetables over heat to dry. Place on heated serving platter and keep warm. Cut cabbage into 12 wedges. Soak in warm salted water in large bowl for 1 minute. Drain. Arrange, overlapping, in large skillet. Pour boiling water over to cover; cover skillet; bring water to boil. Lower heat and simmer for 3 minutes. Remove cabbage and drain on paper towels. Arrange on platter with potatoes and carrots. Heat butter and chopped parsley in microwave or small saucepan until bubbly. Pour over vegetables to coat well.
PANACKELTY - MY GRANDMA'S BAKED CORNED BEEF AND POTATOES
My grandma's recipe, an easy and tasty way mid-week meal made with corned beef, potatoes and onions - simple and packed with flavour. Panackelty is a corruption of the word Pan Haggerty; Panackelty is a baked dish consisting of meat, usually corned beef, bacon or lamb chops, and root vegetables (mainly potatoes and onions) which is left to bake throughout the day in a pot on low heat. Originating in the Sunderland area of North East England, the dish was a favourite of working-class families and was traditionally eaten on Monday as the leftover meat and vegetables from the previous day's meal could be used. A local version of the popular dish of Shepherd's Pie or Cottage Pie. I have a vegetarian recipe for this recipe, Recipe #423399. Historical Note: The families of miners and shipyard workers would often prepare this meal as it could be slow cooked by a housewife during the day while she continued with other household tasks. A hungry worker coming home would also be especially satisfied with the high in fat and carbohydrate content of the dish. There are endless interpretations of the dish, with different families using different ingredients. Other popular panackelty concoctions will include bacon, sausages, black pudding, beef stock, and occasionally pork or lamb chops and additional vegetables such as carrots. The vegetarian version is called Pan Haggerty, and it is thought that the meat version is a corruption of that word.
Provided by French Tart
Categories Savory Pies
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Layer onions, corned beef and potatoes in an ovenproof dish, finishing with a top layer of potatoes, seasoning with salt and pepper between each layer. (My grandma used an old oval enamel dish). Pour over the oxo stock and cover with a lid or foil.
- Cook in the pre-heated oven, (Gas mark 5/190C/380F) for an hour, removing the lid/foil for the last quarter of an hour, continue baking until the potatoes are browned and cooked.
- Serve hot with fresh green vegetables.
Nutrition Facts : Calories 446.5, Fat 16.6, SaturatedFat 5.5, Cholesterol 83.5, Sodium 1287.3, Carbohydrate 53, Fiber 6.6, Sugar 4.1, Protein 21.7
OLD-WORLD CORNED BEEF AND VEGETABLES
This traditional corned beef dinner is a winner with my husband, family and friends. It's a nice meal-in-one.-Ruth Burrus, Zionsville, Indiana
Provided by Taste of Home
Categories Dinner
Time 8h25m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a 5-qt. slow cooker, combine the potatoes, carrots and onions. Add beef; discard spice packet from corned beef or save for another use. Combine the water, marinade for chicken and pepper; pour over meat. Cover and cook on low for 8-10 hours or until meat and vegetables are tender., Remove meat and vegetables to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and cold water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with meat and vegetables.
Nutrition Facts : Calories 446 calories, Fat 23g fat (8g saturated fat), Cholesterol 117mg cholesterol, Sodium 1419mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 3g fiber), Protein 25g protein.
CORNED BEEF AND MIXED VEGETABLES
For St. Patrick's Day, prepare a traditional corned beef dinner and add a special twist - a colorful medley of cooked fresh vegetables. It's a festive combination to serve family or guests. -Gloria Warczak, Cedarburg, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 2h55m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Place corned beef and enclosed seasoning packet in an 8-qt. Dutch oven. Cover with water and bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is tender. Add potatoes, carrots, celery, celery leaves and turnips; return to a boil. Reduce heat; cover and simmer for 20 minutes. Add cabbage, beans and corn; return to a boil. Reduce heat; cover and simmer 15-20 minutes or until vegetables are tender.
Nutrition Facts :
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