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We hope you got benefit from reading it, now let’s go back to corned beef and "cabbage" recipe. You can cook corned beef and "cabbage" using 22 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to cook Corned Beef and "Cabbage":
- Provide Corned Beef
- Use 2.5 lb Corned Beef w/Packet
- Get 12 Whole Peppercorns
- Get 2 Bay Leaves
- Use 1/4 cup Apple Cider Vinegar
- Use 12 oz Dark Beer (Optional)
- Use -
- Prepare Smashed Potatoes
- Get 4 Red Potatoes
- Provide 1/3 Chopped Parsley
- Take 2 tbps Butter
- Take 1 tsp Garlic Powder
- Get 1 tsp black pepper
- You need 1 tsp salt
- Provide 2 tbps Milk (Possibly more, until creamy)
- Prepare -
- You need Brussel Sprouts (Cabbage)
- Provide 14 Brussel Sprouts
- You need 1/2 cup Chopped Kale
- Use 2 tbps Chopped Walnuts
- Provide Olive Oil
- You need 1/3 cup stock - chicken or beef
Instructions to make Corned Beef and "Cabbage":
- Place corned beef, packet, Peppercorns, Bay leaves, Apple cider vinegar and beer in large pot. Add water until beef is slightly submerged. Bring to boil then reduce to simmer and cover with lid. Cook 15 minutes for every 1/2lb of beef
- Cube potatoes then add to a pot. Fill with water and then bring to boil on stove. Cook potatoes until soft, about 15-20 minutes.
- Drain soft potatoes in colander. Put in a large bowl then add parsley, butter and seasonings. Mash with fork or masher tool, slowly add milk while mashing until desired consistency. Cover bowl with foil until ready to serve
- Cut Brussels in half, add to pan with a tablespoon of olive oil. Heat on high for 6 minutes stirring occasionally until browned.
- Add stock to Brussels then add walnuts and chopped kale. Mix together and turn off heat. Cover until ready to serve.
- Remove corned beef from pot and transfer to cutting board. Slice thin against grain. Plate Brussels, potatoes and beef and serve!
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