Skip to main content

Corned Beef Failures

First challenge of the holiday. I boiled a corned beef today and for the first time in ages, it didn't come out firm.  Perhaps I over boiled it, or perhaps the meat was just not up to my usual standards.  Anyhow, now I have about 2-4 pounds of shredded corned beef.  I was planning on serving this on Sunday morning (Pesach Lunch) as one of two main dishes.  The other dish came out fantastic (Chicken in wine sauce with mushrooms - Yum!).

It seems from a quick perusal of the Internet that the most common thing to do with Corned beef leftovers is to mix it with mashed potatoes and call it Corned Beef Hash.  I'm going to try and make an Irish version: Colcannon, that I found on an email thread here.

First I need to make some mashed potatoes and some stir fried cabbage.  Then I'll mix it together with sautéed onions and bake it until the top browns.

Please let me know if you have any ideas.  The corned beef just fell apart, even with my sharpest knives.

Labels

Labels:

Comments

Post a Comment

Popular posts from this blog

A change of pace (Kidney Failure)

I have been trying to keep this blog focused on hospitality and food.  God though has other plans for his creations and I find now that I will have to expand the scope to cover new topics.  I'll try to continue blogging about my menus and our guests, but expect more posts that have little or nothing to do with food. In February of this year, My second oldest son, Asaf was diagnosed with Chronic Renal Failure. Simply put, both his kidneys are damaged and scarred from some infection or defect that happened years ago.  They will likely cease to function sometime within the next six months. The good news is that there is no immediate danger to his life.  Kidney Dialysis is a viable option and can maintain his health for up to ten or more years if necessary.  Unfortunately, the process is not easy and there are potential side effects. Given Asaf's generally excellent health and age, Kidney Dialysis is considered only a stop-gap measure and not a long term solution. The best solutio...
13 comments
Read more

Pesach 5768 (2008) Overview

Pesach is just around the corner and preparations are already underway.  Our current guest list includes 7 gentlemen from a post-high school yeshiva program and two young ladies.  Our total count stands at 17 for all five meals. My wife and family are already working on cleaning the house.    Some of the dry goods purchases have been completed, and now we are looking at the protein purchase (butchers bill) and the fresh produce.  To get the process started off on the right foot, we are making menus.  In the general way of things, I expect these menus to change over the next 10 days.  Yet, I want to keep them online and get your input.  Do you think they are too light, too heavy, or just plain not enough for our hungry guests?  Let us know! There are five major meals that we need to prepare. Friday Night Dinner Early Shabbat Lunch (which must be eaten before 9:30am and that needs to include bread) Shabbat Lunch (around 1:30pm, that cannot include bread or matzoh) Seder Dinner First Day ...
3 comments
Read more

Family, Friends and Guests

Another week, and this Shabbat is going to be busy.  We have four guests from NCSY who are in Israel for a summer program.  They will be eating dinner with us, but eating lunch with the rest of their group.  My sister and her family are coming over from Alon Shvut.  Her husband works with groups from the states during the summers and is almost never home for summer Shabbatot.  To top it off, we have a few friends who are temporarily alone. Their wife or husband is away for Shabbat.  They will add some flavor to tomorrow's lunch. Menus are pretty simple this week.  All stuff I've made before.  I'm in a bit of a rut, partially because the vegetables this year are less plentiful than last year.  Its a shmita year and even though we hold heter mechira, there is just less good produce.  Partially, its because I need some ideas.  I havn't read a new cookbook in while.  I'll try and review some old ones this weekend.  I've talked to professional chef's who go throu...
1 comment
Read more