Tag: corned beef
You know how it is. For some reason, a particular food (or combination of foods) gets in your head, and you can’t get it out. Kind of like a culinary brainworm or stomach worm. For about a week, I kept thinking about corned beef and cabbage. I love it, but I don’t have it very often. But for whatever reason, I was seriously craving it.
You might recall that I generally corn my own beef. But it’s been difficult finding brisket around here. At least one I can afford. I know you can use other cuts of beef, but I prefer the brisket. So I bought one of those packaged corned beefs when they were on sale. So the other night I made corned beef and cabbage. While I usually make it in the slow cooker, I opted to use my Power Pressure Pro XL pressure cooker. (Let me just say I love that thing!) Dinner was ready in just over an hour. I added more water than I probably had to because I knew I’d be adding lots of carrots and cabbage.
Of course I served it with the last of my homemade mustards.
Now came the problem I have every time I make corned beef and cabbage. What do I do with the leftovers? The veggies are no problem. After all, they’re my favorite things about the dish. In fact, it would be all right with me to just cook the veggies with corned beef stock.
Yep, corned beef stock. Hey, you can make stock out of almost anything, why not corned beef? This was a very small corned beef, even before cooking, so I wasn’t sure how good a stock would be. So I kind of did a trial run. After straining out the leftover meat and veggies, I poured the liquid into a measuring cup and let it sit overnight so the fat could rise to the top. I put it to work the next day in corned beef and cabbage soup.
This is probably one of the easiest soups I’ve ever made. Quick, too, since everything is cooked. Skim the fat off the broth, shred the beef, and add them, along with the veggies, into a pot to heat up. And don’t forget to add a plop or two of mustard just before serving. Oh it’s good.