I Susan, Colcannon is an Irish side dish that combines mashed potatoes with cooked cabbage and leeks. I think I included my recipe at the end of my message about cooking corned beef in beer. Colcannon is truly delicious!
I hope you and your family have a wonderful Christmas. I still remember very fondly that time when you and I worked together on that Cooking in the Dark cookbook! Take care, and happy Christmas! Penny On 12/22/17, Susan Lumpkin via Cookinginthedark <cookinginthedark@acbradio.org> wrote: > Hi Penny, > > What is colcannon? Merry Christmas to you andyour family. > > Susan > > -----Original Message----- > From: Penny Reeder via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Thursday, December 21, 2017 1:54 PM > To: cookinginthedark@acbradio.org > Cc: Penny Reeder <penny.ree...@gmail.com> > Subject: Re: [CnD] Corned Beef And Cabbage > > This is our favorite recipe! > Crock Pot Corned Beef Cooked in Beer > > Prep Time: 25 minutes > Cook Time: 10 hours > Ingredients: > 6 carrots, cut into chunks > 2 onions, chopped > 2-3 lb. corned beef brisket with seasoning packet > 12 oz. can beer (non alcoholic is fine) > 2 Tbsp. yellow mustard > 1/4 cup brown sugar > 1 cup water > 8 wedges cabbage > Preparation: > In 4-6 quart crockpot, combine carrots and onions. Rinse corned beef under > cold running water and pat dry with paper towels. Place in crockpot and > sprinkle with contents of seasoning mix. Pour beer over brisket and spread > mustard on brisket. In small bowl mix brown sugar with water and pour over > brisket. Cover crockpot and cook on low setting for 11-12 hours. > Remove corned beef from crockpot and cover with foil to keep warm. Add > cabbage wedges to vegetables and liquid in crockpot. Cover crockpot and cook > on high for additional > 30-40 minutes or until cabbage is crisp tender. > To serve, cut corned beef across grain into thin slices. Remove vegetables > from slow cooker with slotted spoon and serve with corned beef. Serve > cooking juices over the food, if desired. Offer additional mustard on the > side. 8 servings > > I usually make colcannon instead of cooking the cabbage in the broth. > The corned beef is perfect, no matter how you choose to cook the cabbage! > Enjoy! > Penny > > And, here's a recipe for colcannon: > Colcannon: > 1 1/2 poundsYukon Gold potatoes, cooked, peeled > 3/4 cup whipping cream > 1 stick (1/2 cup) butter > 2 teaspoons freshly ground pepper > 1/2 teaspoon salt > 1 small savoy cabbage, very thinly sliced > 2 leeks, sliced > 1 yellow onion, diced > 10 sprigs parsley, chopped > Mash potatoes in a large bowl. Mix in the cream and half of the butter. > Season with pepper and salt; set aside. Melt the remaining butter in a large > skillet over medium heat; add cabbage, leeks and onion. Cook until the > vegetables are crisp-tender, about 8 minutes. > Fold vegetables into potatoes; stir in the chopped parsley. Keep warm. > > > On 12/21/17, Deborah Barnes via Cookinginthedark > <cookinginthedark@acbradio.org> wrote: >> Anybody got a tried and true recipe for corned beef hash? >> >> Thanks, >> >> Deb B. >> >> -----Original Message----- >> From: Marilyn Pennington via Cookinginthedark >> [mailto:cookinginthedark@acbradio.org] >> Sent: Wednesday, December 20, 2017 12:08 PM >> To: cookinginthedark@acbradio.org >> Cc: Marilyn Pennington >> Subject: [CnD] Corned Beef And Cabbage >> >> Corned Beef And Cabbage >> >> 1 (3 to 4 pound) corned beef brisket (not in a brine), cut into 6 to 8 >> pieces >> >> 3/4 to 1 1/4 cups water >> >> 5 to 6 carrots, cut into 2 to 3 inch pieces >> >> 3 medium-sized onions, quartered >> >> Salt and pepper >> >> Half to a whole head of cabbage, cut into wedges >> >> Place corned beef in 5 to 6 quart slow cooker. Add water. Place >> carrots and onions around the meat if possible, pushing the vegetables >> in so they are at least partly covered by the water. Sprinkle salt and >> pepper over all. Cover and cook on low for 4 to 5 hours, or on high >> for 2 1/2 to 3 hours. Add cabbage to cooker, pushing down into liquid >> to moisten. Turn to high and cook and additional 1 1/2 to 2 hours, or >> until vegetables and meat are tender but not over-cooked. >> >> Tip: >> >> You can prepare cabbage separately in a large soup pot. Place wedges >> in kettle and add 1 cup broth from cooker. Cook for 20 to 30 minutes, >> covered, or until just-tender. Stir into corned beef and vegetables >> right before serving. >> >> Variation: >> >> Add 3 medium-sized potatoes, peeled or unpeeled, cut into chunks when >> adding carrots and onions. >> >> Makes 6 servings. Mama's Corner. >> >> >> >> _______________________________________________ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> _______________________________________________ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
