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A wonderful dish for a great holiday, corned beef and cabbage is a terrific meal. Â While this is not a traditional Irish meal, it is very much synonymous in the USA with Irish Americans as part of the fun and the festivities.
We have some interesting articles and research on the history of the holiday that you can check out.
The bottom line is that this is a delicious dish and a lot of fun. We present our recipe to be exactly that. This great recipe is one that you will want to make all year round, regardless of the need for a holiday. Â A good dish is the only holiday you need.
A lot of recipes have many variations; our recipe keeps it simple and delicious. Â This recipe is sure to be a winner and have everyone coming back for more.
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Corned Beef & Cabbage
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Pin RecipeEquipment
- 1 Stock pot
Ingredients
- 3 lb Corned beef brisket
- 10 sm Red potatoes
5 med Carrots- 1 lg Cabbage
Instructions
Gather All Ingredients
- Get all of your ingredients and have them ready.
Cook The Corned Beef
- Place the corned beef in a large stock pot or multi pot and cover with water. Add in the spice packet and bring to a boil. Cover and allow to simmer 1 hour for each pound of corned beef. The corned beef should become fork tender.
Prepare the Vegetables
- While the corned beef is simmering, cut the potatoes. I prefer to make them into cubes. Feel free to cut as you see fit to your needs. Peel and cut the carrots into about 2-3 inch pieces. Finally, cut the cabbage into small wedges.
Add The Veggies
- After the appropriate cook time has been achieved, add the cabbage, carrots, and potatoes.Remember: simmer 1 hour for each pound of corned beef.Cook the vegetables until they are almost tender; about 15-20 minutes.
Final Cook
- Remove the meat and allow it to rest for about 15 minutes. Leave the vegetables and the broth in the stock pot.
Slice The Meat
- The meat should be sliced across the grain.
Service
- The dish should be served with the the vegetables and the broth.
Nutrition
Chilled Seafood Lasagna With Herbed Cheese
Equipment
- 1 Colander
- 1 Pot
Ingredients
- 2 cups Ricotta cheese
- 1.5 cups Mascarpone cheese
- 2 tbsp Lemon juice
- 1 tbsp Basil, fresh
- 1 tbsp Dill, fresh
- 1 tbsp Tarragon, fresh
- ¼ tsp White pepper
- 8 Lasagna noodles 2" wide
- 1 lb Lox
- 4 oz Whitefish caviar Caviar is very expense and whitefish is typically the least expensive. You can use any kind you like.
Instructions
Cooked the Lasagna
- Place lasagna in a pot of boiling water. Cook until done and drain. Run cool water over the pasta to cool down and stop the cooking process.
Mix The Filling
- Combine the ricotta cheese, mascarpone cheese, lemon juice, herbs, and pepper in a food processor and and mix until well combined.
Line the Mold
- Line the terrine mold with plastic wrap. Be sure the wrap comes over the sides.
Layer the mold
- Begin by layering the first noodle. Coat with about 1/2 cup of the cheese mixture, 2 ounces of the lox, followed by 2 rounded teaspoons of caviar. Repeat this layering process until the top layer is only a noodle.
Refrigerate
- After all of the layering is done: cover the mold and place in a refrigerator for 2-3 hours or longer. The longer this is allowed to chill the better it will be.
Remove from mold
- After the lasagna has chilled sufficiently, take and remove from the mold. The best way to do this is by removing the cover of the mold, of course, then cover the top of the mold with a flat serving plate. Hold the serving plate on top and hold the mold tighly to the plate, flip the mold so the plate is on the bottom and the mold is on top upside down. Carefully and slowly lift the mold off. Remove the plastic wrap and voila!
Final touches
- Garnish with lox rolled up to look like little roses and fresh herb sprigs.
To serve
- Use a warm knife to cut the lasagna into equal pieces.
Nutrition
If you tried this recipe please share with us. Be as detailed as possible in your descriptions.
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