I found a frozen block of turkey broth while rummaging through the big box and dragged it out. I added more broth and a few more chicken thighs, tossed in some veggies and a bag of dumplings that have been in the freezer since I can’t remember when. It all simmered for a good while but the dumplings never did get quite right, they’ll be better tomorrow when they have had more time to soak.
Wikipedia tells me that “lo mein” translates from the Cantonese to “stirred noodles”. This dish had chicken breast chunks and shrimp with broccoli, onions, and carrots along with rehydrated mushrooms that I bought dried. I’ve learned to simmer them for at least an hour before they are anywhere near tender enough to eat, and don’t try to save the stems. I simmered these with the dried cayenne peppers, and used the broth from that in making the brown sauce. I ran across a good discussion of brown sauces here. Mine has dark soy, oyster sauce, Chinese cooking wine, chicken paste in that mushroom stock, a little chili paste, tamari, and a lot of garlic. I sweeten ours with Splenda but sugar is more common.
I swear I didn’t see that bay leaf in there. I actually had it in my mouth and had to take it out. Nothing special about the veggies or the broth but I did use a different noodle this time:The package has several little noodle bundles, each just about right for a single serving. I boiled two of them separate from the broth and then drained them and plopped them into the bottom of the bowl before adding the soup proper. It does solve the problem of noodles disintegrating when saved as leftovers. Tomorrow or the next day it will be a snap to boil a serving of needles, takes five minutes, and the serving size won’t be a problem.
Well look at that, it’s Friday and St. Patrick’s Day celebrations have already begun. I think that means we’ll revisit last year’s recipes, because I was at the store yesterday and briskets were half priced and I bought two, a tip and a flat. I’ll be doing the slow-cooker method first. Then I’ll think about grilling or pressure cooking the other. Corned beef is really one of the perfect foods to do in a pressure cooker. You get a nice, tender beef and instead of mushy, colorless vegetables, you get perfectly cooked vegetables infused with that great corned beef broth flavor.
Tonight’s featured recipe uses a bit of dill pickle juice in place of some of the water and a touch of spicy brown mustard. But I saw recipes that used chicken broth, sherry or beer in place of some of the water. I think you should experiment and use what sounds good to you. I really like dill pickle juice. And I have become a big fan of Napa cabbage with my corned beef.
A lot of recipes call for 3-4 lbs of corned beef. When I was shopping, 4 lbs was the smallest piece I could find, most were 5-6 lbs. You may have to cut a piece in half, but since both the pressure cooker and slow-cooker recipes are easy, you don’t need to save corned beef and cabbage for a special occasion. Just freeze the other half for another day.
And the best part of a corned beef and cabbage dinner? Making Reuben’s with the leftovers. My mom makes the best ones, but I one up her by grilling mine Panini-style. Yum.
Are you a corned beef and cabbage household? Reuben fans? What other recipes do you have for the leftovers? Any good hash recipes? Doing anything special to celebrate your Irish (adopted or otherwise) heritage this weekend?
Now for the recipes:
JeffreyW tackles corned beef leftovers – see his gallery of Corned Beef Sandwiches here. (lots of yummy pictures at those links)
My family weighs in on their favorite ways to fix corned beef, including grilling. (click here)
And, in case you missed it, my vacation plans now include cooking lessons in exchange for a nice place to stay: Have Frying Pan, Will Travel.
Now tonight’s featured recipes:
Pressure Cooker Corned Beef Dinner:
- 3 to 4 lbs corned beef, trim the fat to about 1/4 inch
- Spices included with corned beef or the following: 1 tbsp black peppercorns, 1 tbsp mustard seeds, 1 tsp fennel seeds,
- 2 bay leaves
- 2 garlic cloves, crushed – opt
- 1 tbsp spicy brown mustard
- Salt and pepper to taste
- 4 – 6 medium to large potatoes, cut into four to eight pieces, peeling optional
- 4-6 carrots, sliced in half and cut into 2” lengths
- Cabbage, cut into 4 to 6 pieces
pressure cooker and cooking rack
Remove the corned beef from the brine (discarding the brine), rinse thoroughly and place in the bottom of the pressure cooker, fatty side up. [You don’t really want to brown this beef, because it’s been brined.] Sprinkle spices over the top of the beef. Add enough liquid (water or water and a combination of ONE of the following: pickle juice, chicken broth, beer or wine) to come to the top of beef, about 3-4 cups usually. Cover and bring to pressure and let cook for 1 hour. I use the cold water method to depressurize (that is when you run cold water over the pan in the sink, otherwise you can remove it from the heat and let slowly depressurize).
The key to getting the perfect corned beef and vegetables with the pressure cooker is to cook them separately. Prep the vegetables during the last 15 or so minutes of beef cooking time. Once the beef is done, put it on a cutting board, cover loosely in foil and put a towel over the whole deal.
Remove all but enough liquid to come to the bottom of the cooking rack when placed in the pressure cooker. Place potatoes first on the tray, then carrots and then cabbage, cover and bring to pressure. Cook for about 12 minutes. The vegetables will be fork tender, not mushy and the beef will be fully rested. Slice, plate and serve.
For the slow-cooker:
Place rinsed beef in the bottom of the slow-cooker, sprinkle spices, add liquid to come to the top of the beef, and cover. Cook on low for 4 hours. At the 4 hour mark, add potatoes and then carrots. Cook additional 4 hours, adding the cabbage during the last 30 minutes. With the exception of adding the vegetables, try to resist the temptation to open the lid. You need it to stay covered to properly cook. Let the meat rest, covered with foil for about 15 minutes before carving.
There you go, some easy ways to put together a nice corned beef dinner.
Interestingly last year there seemed to be a green cabbage shortage. I went to three different grocery stores and they were completely sold out. I didn’t want to use red cabbage because I don’t really like it. I decided to use Napa cabbage and really liked it, much more than green cabbage, it’s sweeter and has a more delicate flavor and now it is my cabbage of choice.
Enjoy your weekend and watch out for leprechauns… – TaMara
Mrs J grabbed a big roast at the store the other day and we went with the crockpot to cook it. She was wanting a basic pot roast supper and that is what she got. I did tweak the menu a tad and made her mash her own potatoes but she didn’t mind. The roast nearly filled the crockpot but I squeezed in carrots, onions, and celery and filled the rest of the space with beef broth and red wine. I didn’t have any fresh herbs so dried thyme and bay leaves went in for seasonings, along with black pepper and salt, natch.There was still plenty of meat and gravy left so I added a few more veggies and broth for the next day’s stew. I still have a fair sized lump of beef, I may slice it for sammiches before the day is out. Speaking of that, it may reach above 70 degrees here today, which should melt the last traces of snow. Just in time for more snow tomorrow! Ahhhh!
I have a pot of this simmering on the stove as I write this. I wanted to make it a second time to see if I could make the recipe a bit simpler. Really couldn’t, so I wrote it as I went, to make sure I didn’t miss a step. I really like this soup, it has a very rich flavor, like chicken and biscuits. Mmmm….
Because I have a vita-mix, most of the soups I make start with a thick vegetable broth. It gives a great depth of flavor. It’s chocked full of nutrients and anyone who knows me well, knows I don’t eat enough vegetables, so I do what I can to up my daily veggies. But you may not want to go to that trouble, so you can substitute 4 cups of chicken broth for the vegetable broth in the recipe below.
Cream of Chicken Soup
- 1/4 tsp rosemary
- 1/4 tsp thyme
- 1/4 tsp basil
- 2 stalks celery (with leaves), rough chopped
- 2 medium carrots, rough chopped
- 1 cup cut green beans (I use frozen)
- 4 cups of water
- 2 chicken breasts (bone-in or boneless, doesn’t matter it will be shredded)
- 1/4 cup butter
- 1/2 sweet onion, chopped
- 1 clove garlic, crushed
- 1/4 cup flour
- 2 cups milk
- 1 cup diced carrots
- 1 celery stalk, chopped
- salt and freshly ground black pepper to taste
- 2 tablespoons chopped Italian parsley
saucepan, dutch oven or large saucepan, blender
In the blender, add rough chopped carrots, celery and green beans, spices, 2 cups of water and blend until smooth. Add to dutch oven along with chicken breasts and 2 additional cups of water. Bring to a boil, reduce heat to medium and cover. Cook for 15-20 minutes until the chicken is cooked through. Remove the chicken to a plate to cool. Add diced carrots, celery, salt and pepper to the liquid and cover. Cook until vegetables are tender crisp.
While the chicken is cooking, melt butter in the saucepan, add onions and garlic, and sauté until the onions are translucent. Whisk in flour and cook about 2 minutes or more. Turn the heat up to medium-high, slowly stir in milk and bring to a low boil, whisking until thickened. Reduce heat to low. Cover and let simmer, stirring occasionally.
While the vegetables are cooking, shred the chicken. The easiest way to do this is to use two forks and pull across the grain of the meat in different directions. You can then use your fingers to break apart any large pieces.
Once the vegetables are tender crisp, whisk in the white sauce and then stir in the chicken. Cook an additional 10 minutes. Serve with parsley garnish.
Makes about 6 cups.