Wednesday, September 21, 2011

Corned beef (a two-fer)

One of our favorite dinners easily becomes one of our favorite breakfasts, if there's enough leftovers. Bob called this a boiled dinner, Rosie Jane for a long time was asking for dinner in the crockpot meaning this (although I cook many other things in the crockpot).  We all enjoy corned beef, potatoes, carrots, and cabbage.  It's an easy fix in the morning, cooks all day in the crockpot, and is ready to enjoy at dinner time.

Corned Beef (dinner)

corned beef
4-5 potatoes, cut into chunks
3-4 carrots, cut into chunks
1 onion, quartered (I don't always put this in)
1 small cabbage, cut into quarters or eighths

Put the veggies on the bottom of your crockpot then put the meat on top.  If there's a seasoning packet add it as well.  Add about 2 cups of water.  Cook on low for about 8 hours or high for 4.  Take out the meat and veggies and keep warm; add the cabbage to the crockpot and cook on high for 30 minutes.

If there's leftovers, they can become:

Corned Beef Hash (breakfast)

the leftover corned beef, potatoes, and onion

Cut all into dice, roughly the same size.  I don't usually use the leftover carrots in this and if I didn't have onion in the original dish I'll dice some extra for this.  Using a skillet (cast iron is best), melt some butter in it and add the diced leftovers.  Cook until it becomes crispy and browned, stirring occasionally.  Add salt and pepper to taste.  You may not need much salt at all as the corned beef is kind of salty to begin with.

We don't always have enough leftover corned beef for this, we all love it and eat it at dinner.  I don't usually find a large enough one so that we have leftovers.

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