Corned Beef and "Cabbage"

Hello everybody, it’s Jim, welcome to my recipe site. Today, we’re going to make a distinctive dish, corned beef and "cabbage". It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Corned Beef and "Cabbage" is one of the most favored of recent trending meals in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Corned Beef and "Cabbage" is something that I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can cook corned beef and "cabbage" using 22 ingredients and 6 steps. Here is how you can achieve it.

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The ingredients needed to make Corned Beef and "Cabbage":
  1. Take Corned Beef
  2. Take 2.5 lb Corned Beef w/Packet
  3. Prepare 12 Whole Peppercorns
  4. Get 2 Bay Leaves
  5. Prepare 1⁄4 cup Apple Cider Vinegar
  6. Get 12 oz Dark Beer (Optional)
  7. Get -
  8. Prepare Smashed Potatoes
  9. Make ready 4 Red Potatoes
  10. Take 1⁄3 Chopped Parsley
  11. Prepare 2 tbps Butter
  12. Take 1 tsp Garlic Powder
  13. Prepare 1 tsp black pepper
  14. Get 1 tsp salt
  15. Make ready 2 tbps Milk (Possibly more, until creamy)
  16. Take -
  17. Get Brussel Sprouts (Cabbage)
  18. Prepare 14 Brussel Sprouts
  19. Make ready 1⁄2 cup Chopped Kale
  20. Prepare 2 tbps Chopped Walnuts
  21. Get Olive Oil
  22. Prepare 1⁄3 cup stock - chicken or beef
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Steps to make Corned Beef and "Cabbage":
  1. Place corned beef, packet, Peppercorns, Bay leaves, Apple cider vinegar and beer in large pot. Add water until beef is slightly submerged. Bring to boil then reduce to simmer and cover with lid. Cook 15 minutes for every 1/2lb of beef
  2. Cube potatoes then add to a pot. Fill with water and then bring to boil on stove. Cook potatoes until soft, about 15-20 minutes.
  3. Drain soft potatoes in colander. Put in a large bowl then add parsley, butter and seasonings. Mash with fork or masher tool, slowly add milk while mashing until desired consistency. Cover bowl with foil until ready to serve
  4. Cut Brussels in half, add to pan with a tablespoon of olive oil. Heat on high for 6 minutes stirring occasionally until browned.
  5. Add stock to Brussels then add walnuts and chopped kale. Mix together and turn off heat. Cover until ready to serve.
  6. Remove corned beef from pot and transfer to cutting board. Slice thin against grain. Plate Brussels, potatoes and beef and serve!

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