BEST OF THE CORNED BEEF RECIPES
CORNED BEEF HASH
corned beef recipes...The word HASH refers to a combination of finely chopped ingredients, usually involving beef or pork leftovers from a previous meal. The ingredients are mashed together and browned in a pan. INGREDIENTS: 2 tablespoons olive oil 1 cup finely chopped onion 2 cups cooked corned beef, in 1/2-inch pieces 2 cups boiled potatoes, cut into 1/2-inch cubes fresh parsley ************************* DIRECTIONS: Heat oil on medium high. Sautee onions until lightly browned, about 3 minutes.
Add beef and potatoes, reduce heat to medium, and press down on it with a spatula. Cook without stirring until the bottom is browned, about 10 minutes. Garnish with parsley. MAKES 4 SERVINGS CORNED BEEF & CABBAGEINGREDIENTS: 1 3-pound corned beef brisket 1/2 cup sliced onion (1 small) 1 bay leaf 1/2 teaspoon whole black peppercorns 3 cups water 1 1-1/2-pound cabbage, cut into 6 wedges ********************************************************** DIRECTIONS: Trim fat from the meat. Set aside. Place rack in a 4- to 6-quart pressure cooker. Add the meat, onion, bay leaf, black peppercorns, and water. Lock lid in place. Place pressure regulator on vent pipe (if you have a first-generation cooker). Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 50 minutes. Allow pressure to come down naturally. Carefully remove lid. With a slotted spoon remove the meat and onions to a serving platter; set aside. Place the wedges of cabbage in the pressure cooker. Lock lid in place. Place pressure regulator on vent pipe (if you have a first-generation cooker). Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 2 minutes. Quick-release the pressure. Carefully remove lid. With a slotted spoon remove the cabbage wedges. Serve with the meat and onions. MAKES ABOUT 6 SERVINGS.
TRADITIONAL AMERICAN RECIPES
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