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Easy Crock Pot Corned Beef
| Ingredients:
• 3 medium onions, sliced
• 1 small head cabbage, cut in wedges
• 4 medium carrots, cut in large chunks
• 1 3-4 pound corned beef brisket
• 1 cup apple cider
• 1/4 cup packed brown sugar
• 2 teaspoons grated orange peel
• 2 teaspoons prepared mustard
• dash allspice
• 3 whole cloves
| Preparation:
Place sliced onions, cabbage wedges, and carrots in the crock pot. Trim excess fat from corned beef; place meat on the cabbage. In a bowl, combine together cider, brown sugar, orange peel, mustard, allspice, and cloves; pour over meat. Cover; cook on low-heat setting for 8-10 hours. This dish has a fabulous aroma and tastes just as good.
Serves 6-8 |
Corned Beef Hash using Leftovers
| | Ingredients:
• 3 tablespoons butter
• 1 cup finely chopped red bell pepper
• 2 cloves garlic, minced
• 5 cups leftover Corned Beef and Cabbage,
drained
• 1/2 teaspoon chopped fresh thyme
• 1/2 teaspoon chopped fresh oregano
• 1/4 teaspoon ground black pepper | Preparation:
In a large skillet, melt butter over medium heat. Add bell pepper and cook until it begins to brown. Add garlic, leftover corned beef and cabbage, thyme, oregano and black pepper to the skillet and stir. Then spread the hash mixture evenly over the pan and firmly press down with a spatula. Place lid and cook until browned. After 10 minutes, stir mixture, press down again, replace the lid and cook another 5 minutes, or until browned. Serve immediately.
Serves 6-8 |
Corned Beef & Cabbage Rolls
| | Ingredients:
• 1/2 pound cooked corned beef
• 6 cabbage leaves
• mayonnaise
• mustard
• rye bread
• chopped parsley
| Preparation:
Cook 6 cabbage leaves in boiling water for about 2 minutes. Rinse with cold water, pat dry and slice in half. Mix mayonnaise and chopped parsley together, then spread on the cabbage leaves. Cut 2 slices of rye bread into strips. Slice 1/2 pound corned beef into strips and mix with a spoonful of mustard. Top the cabbage leaves with a few strips each of the bread and corned beef. Roll up and slice in half.
Serves 4-5
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| Reuben Casserole | Ingredients:
• 8 ounces uncooked medium egg noodles
• 12 to 16 ounces sliced Skylark Corned Beef
• 2 cups shredded Swiss cheese
• 1/2 to 1 teaspoon caraway seeds, optional
• 1/2 cup Thousand Island dressing
• 1/2 cup milk
• 1 tablespoon prepared mustard
• 2 slices dark rye or pumpernickel bread
• 1 tablespoon melted butter
• 1 can (approx. 15 ounces) sauerkraut, drained and rinsed
| Preparation:
Grease or spray a 13x9-inch baking dish.
Cook noodles in boiling salted water, following package directions. Drain and transfer to a large bowl. Cut corned beef into small pieces; add to noodles with sauerkraut, cheese, and caraway seeds. Pour noodle mixture into the baking dish. In another bowl, whisk together the dressing, milk, and mustard. Spoon evenly over the noodle mixture. Put torn bread into food processor and pulse to make small crumbs. Toss with the melted butter then sprinkle over the casserole. Bake in preheated 350° oven for 25 to 35 minutes.
Serves 6 |
Irish Party Dip
| | Ingredients:
• 1 cup corned beef, finely chopped • 16 oz sour cream
• 1 tablespoon minced garlic
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dill weed
• 1 tablespoon Worcestershire sauce
• 1 teaspoon caraway seed
• 1 cup well drained sauerkraut
| Preparation:
Mix all ingredients together and refrigerate overnight. Serve with rye bread or crackers.
Serves 6-8
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Even kids will eat this liver dish.
| Ingredients:
• 1 teaspoon pepper
• 1 teaspoon salt
• 6 tablespoons flour
• 1 pound Skylark Beef Liver, thinly sliced
• 1/2 cup ketchup
• 1 cup water
• 4 tablespoons brown sugar
• 2 teaspoons vinegar
• 2 tablespoon worcestershire sauce
• dash of garlic powder
• 2 tablespoons vegetable oil
| Preparation:
In a resealable plastic bag, mix the flour, salt, and pepper. Place the liver slices into the bag one at a time, seal, and toss to coat. In a bowl, mix the water, ketchup, brown sugar and vinegar, worcestershire sauce and garlic powder. Heat the oil in a skillet over medium heat. Brown the liver slices on both sides. Pour the sauce mixture over the liver. Bring to a boil, reduce heat, and simmer 15-20 minutes, until liver is tender.
Serves 4 |
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