Nibbles of Tidbits, a Food Blog

March is time for Corned Beef and Cabbage, and I always cook the Cabbage, Carrots and Potatoes on the side.  No Potatoes were used this time, as I generally pick around them.

Why cook the vegetables on the side?  Exhibit A (above), all the crap that ends up floating in the Broth, after the Corned Beef cooks in a Crock Pot (or Dutch Oven) for 10 hours. 

Instead I strain and boil some of the Crock Pot Broth, and then cook the vegetables in it.

When the Corned Beef is ready to fall apart, I brown the vegetables in a little Olive Oil.

And then add the strained, lightly boiled Broth to the pan, cover it, and cook all until the vegetables are tender — It doesn’t take that long.  Why would you cook them for 10 hours?

Finally, there is peace of mind knowing that nothing scary is hiding amongst the Cabbage.

It was very good, but more like diced Corned Beef and Potatoes with Onion, Garlic and Salt, rather than “Corned Beef Hash.”  I was watching Diners, Drive-Ins and Dives and saw a similar recipe being made by a featured Diner.  I later looked it up on the TV Food Network’s website, re-watched the video online, and reviewed the posted recipe.  The recipe actually differs from the TV footage, so I prepared my own variation of the two.

I sauteed Sweet Onion, blanched the Potatoes and then combined them with the Onion and Salt.  I fried all a little longer then added the minced Garlic and Corned Beef, and after a few minutes placed the skillet in the oven and baked all at 450° for 15 minutes.  Although it was super tasty, it didn’t stick together like a true Corned Beef Hash.  Perhaps I should have mashed it or chopped all smaller to make it more authentic.  I believe Eggs are optional to this dish.

This recipe is effortless and delicious.  Just rub the Corned Beef Brisket with Brown Sugar and the Spice Mix that usually accompanies vacuum packed Corned Beef.  Pour any 12 ounce Beer lightly over the Brisket and into pot, cover and cook for 2 ½ Hours at 300°.

I like to cook Cabbage and Carrots on the side in a little Butter, Salt and Water, then I add a little Apple Cider Vinegar at the end.  I usually don’t add Potatoes to this dish because they tend to break apart.  I like all pictured with a little Mustard.  It works so well!

Are you wearing green?  It’s on your underwear right?  That’s what I used to tell people when I’d forget to wear it — It worked in a pinch to avoid a pinch.  This year I’m most prepared with a Green Bagel to start the day, with Cupcakes and Cookies to finish it.  Happy St. Patrick’s Day.

Later it’ll be Green Beer for the fun of it — Have you seen our green food post?

The Corned Beef already happened.  If you’re looking for it, here’s a quick link.  Cheers!

Happy St. Patrick’s Day!  If you’re looking for a simple Corned Beef recipe, one is linked here.

Happy St. Patrick’s Day! We already had our Corned Beef and Cabbage and post about it here.

This Microwaveable Pot is one of my favorite kitchen tools.  Here I cooked diced Potatoes to soften them up for Corned Beef Hash.  I blanch and cook vegetables in it all the time.  It’s so convenient.  Just add water, microwave desired amount of time, then easily drain the water and eat, or add its contents to a recipe.  

They’re so handy — I have two, but want more.  I’ve had them for a few years now and they’ve held up very well.  And I just learned GREAT NEWS, the “Microwave Pot” is still available where I got mine.  They’re so inexpensive too.  I like that.  If you’re interested too, see below.  Happy cooking.

Related Links:

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