Corned Beef and Cabbage…sans Corned Beef; Weekly Menu Planner

I haven’t seen corned beef since I left the U.S.

Not here in France; certainly not in Andorra and not in Ireland.

It’s a very traditional St. Patrick’s Day dish for the Irish and Irish-for-the-day in the U.S.  But, in Ireland, if they were making this type of dish (which would be considered poor food and not at all festive), they would probably use a slab of bacon, gammon or ham.

As a cabbage-loving American in France I decided to forgo my usual Beef in Guinness and make Corned Beef and Cabbage…. without the Corned Beef.

I’ll give the recipe both ways:

Corned Beef and Cabbage

1 corned beef, (usually around 3lbs) plus seasoning packet included (or not)
4 medium potatoes
4 small – medium leeks
6 medium carrots
4 stalks celery
1/2 large head of cabbage
3 bay leaves
Horseradish Sauce

Put beef in a large Dutch oven or pot and add enough water to just cover. Add bay leaves and seasoning packet. Cook according to package directions, usually about 2 – 3 hours for a 3lb brisket, until fork tender.

When brisket is done, or close to done: Clean and cut carrots in thirds the long way, then in half. Cut root and tops off of leeks, leaving 4 – 5 inches (12cm). Remove outer layer and any more damaged layers. Cut celery into sticks.  Add vegetables to pot, tucking around brisket.
Bring pot back to a boil. Then cut potatoes into quarters and add to pot, tucking around brisket.
Remove outer leaves from cabbage. Cut 4 large wedges and lay on top of the rest of the ingredients in the pot.  Cover and let cook for another 30 – 40 minutes, until the cabbage is fork tender. Remove everything with a slotted spoon. Slice the brisket and serve with Horseradish Sauce on the side.  Serve half and refrigerate the rest for the Hash.

BTW:  In case you’re wondering, our celery is white, not green.  Go figure!

With Ham: 
three 1/4″ (.5cm) thick slices of dry cured (Bayonne) ham (weight 8oz, 250gr) (similar to Prosciutto)
one 1″ (2.5cm) thick slice of baked ham (12oz, 350gr)

Bring 4 cups of water to a boil in a large Dutch oven. Cut and add carrots, celery and leeks. Add bay leaves,
1/2 tsp mustard seeds
1/2 tsp thyme
Cover and bring back to a boil. Cut and add potatoes. Cut hams into large pieces and lay on top, pressing down to get under the water a bit. Cut and lay cabbage on top of ham. Cover and let boil, over medium heat for 40 minutes. Remove and serve as above.

Horseradish Sauce

1 tbs prepared horseradish
1 tbs Dijon-style mustard
2 tbs mayonnaise

Mix well and serve.

You’ll notice I made rather a lot for two.  That’s so I could make Hash out of the leftovers…..

Corned Beef Hash (made with leftovers ….and ham)

Leftover potatoes, carrots, cabbage, celery, leeks and ham
1 onion
1 tbs oil
2 eggs
1 tbs white vinegar

Chop onion. Cut all other vegetables into small pieces, about 1/3″ (1cm) cubes or slices. Cut beef or ham the same. Heat oil in large nonstick skillet over medium heat. Add onion and sauté until tender, about 7 minutes. Add everything else and let fry, undisturbed, for about 5 minutes. Then turn/stir, spread back out and let fry, undisturbed, for 5 minutes. Repeat, turning and frying until it is as golden and crispy as you like it. (I fried mine about 20 minutes.) When it’s done to your liking, reduce heat and poach eggs. To serve, put a large serving of hash on each plate and top with a poached egg.

For the week of March 14, we’re having Avocado Salad, Cornish Hens with Pesto, Mashed Potatoes with Caramelized Onions, and Pasta with Sausage, Cabbage and Sage…. Along with the Corned Beef!

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BTW: Here’s an easy Brown Bread as well!

I may make the Beef in Guinness, too… I’m kind of in the spirit now…

Bon Weekend!

16 thoughts on “Corned Beef and Cabbage…sans Corned Beef; Weekly Menu Planner”

  1. The markets here are filled with corned beef this week. My favorite reason to make corned beef (without the boiled cabbage, thank you) is to have it left for hash for the few days afterwards. Crusty hash with potatoes is my favorite breakfast of all time.

  2. Katie, great minds think alike! I just made my own corned beef & cabbage last night too!
    I could eat this weekly but corned beef can’t be that good for the waist.

  3. Do you think that could be done in a slow cooker? I always do corned beef on St. Patty’s Day, but this year I have an afternoon meeting that will get me home about half an hour before dinner. I could throw the cabbage in then…hate to miss my annual corned beef feast!

  4. Lydia, and my ‘faux’ corn beef was excellent in the hash, as well!
    Peter, if you keep all the butter off the potatoes it can’t be too bad. Can it?!?
    Amy, I’m no expert but I think this would be perfect slow-cooker fare. And wouldn’t your house smell delicious when you get home…

  5. Wow! White celery.
    This sounds great. So traditional and perfect for the holiday. One time my mom made this, and I refused to eat it. What a foolish kid I was!

  6. I think I’ve always enjoyed St Patty Day. I know it’s history and yet it seems so free of reason for being that it’s seems like just pure joy of fun.
    Love corned beef and oh yes it’s most famous sandwich! Always seems like such a grand plan yet I’ll only do it once a year.

  7. Simple things are often the greatest..This looks fantastic and is right up my street. How long since I ate corned beef hash?

  8. Ohhhh… I love corned beef hash! And that picture makes me want to go out and buy corned beef *just* for that purpose!

  9. Emiline, indeed! Try it now….
    Tanna, I know what you mean… It’s so simple to make, so good, and why don’t I do it more than once a year?
    Scott, the hash was a realy treat… It’s been years since I had eaten it.
    Michelle, I actually think that was the best part…but I love poached eggs – and am too lazy to do it for breakfast!

  10. Dear Katie, it may have rained everyday on this vacation to France, but being inside for food, and sipping wine in caves, rain did not matter. 🙂 Today is my last day, and I am going to miss the food, lardon, bread, cheese and wine. What a lovely country. I can see why you stay here.

  11. Deborah, the hash was my favorite – I love poached eggs!
    Lannae, too bad about the rain – but it IS March. But there is still lots to see and that’s why we have ‘brollies’
    Lisa, for me too!

  12. I agree, I love corned beef and have never found the equivalent here in France. Some of the salt pork pieces resemble it — but of course they’re PORK not BEEF.
    Your photo made my mouth water…

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