Corned Beef Recipes and Other american Favorites


Looking for corned beef recipes? Scroll down for two classic versions. Or see the links at the bottom of the page for other popular American dishes. 




Corned Beef Recipes


Corned Beef Hash


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, typically with butter or vegetable oil.


INGREDIENTS:

  • 2 tablespoons of olive oil
  • 1 cup of finely chopped onion
  • 2 cups of cooked corned beef, in 1/2-inch pieces
  • 2 cups of boiled potatoes, cut into 1/2-inch cubes
  • fresh parsley


DIRECTIONS:

  1. Heat the oil on a medium high setting.
  2. Sautee the onions until lightly browned, about 3 minutes. 
  3. Add the beef and potatoes, reduce the heat to medium, and press down on the mixture with a spatula.
  4. Cook without stirring until the bottom is browned, about 10 minutes.
  5. Garnish with parsley.

Makes about 4 servings.




Corned Beef and Cabbage


This may not be one of the easiest Corned Beef Recipes, but the taste is well worth the effort.


INGREDIENTS:

  • 1 corned beef brisket weighing about three pounds
  • 1/2 cup of sliced onion (= 1 small onion)
  • 1 bay leaf
  • 1/2 teaspoon of whole black peppercorns
  • 3 cups of water
  • 1 1-1/2-pound of green cabbage, cut into 6 wedges




DIRECTIONS:

  1. Trim the fat from the meat. Set aside.
  2. Place a rack in a 4- to 6-quart pressure cooker.
  3. Add the meat, onion, bay leaf, black peppercorns, and water.
  4. Lock the lid in place. Put the pressure regulator on the vent pipe (if you have a first-generation cooker).
  5. Over a high heat, bring the cooker up to pressure. Reduce the heat just enough to maintain pressure and the pressure regulator rocks gently; cook for 50 minutes.
  6. Allow the pressure to come down naturally. Carefully remove lid.
  7. With a slotted spoon remove the meat and onions to a serving platter; set aside.
  8. Place the wedges of cabbage in the pressure cooker.
  9. Lock the lid in place.
  10. Place pressure regulator on vent pipe (if you have a first-generation cooker).
  11. Over a high heat, bring the cooker up to pressure. Reduce the heat just enough to maintain pressure and pressure regulator rocks gently; cook for 2 minutes.
  12. Quick-release the pressure. Carefully remove the lid.
  13. With a slotted spoon remove the cabbage wedges.
  14. Serve with the meat and onions.


Makes about 6 servings



related links


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