Thursday, January 1, 2009

Southern Style Shortcut Corned Beef and Cabbage

My favorite way to do corned beef and cabbage is a shortcut, using canned corned beef and my basic fried cabbage recipe.

Shortcut Corned Beef and Cabbage

I've done my New Year's Day cabbage this way for as long as I can remember. Frankly, it's pretty darned near perfect for my culinary appetite, plus it's easy, it's fast and it's good. Works for me! (and yeah, yeah, I know... the stuff in the can is not "technically" real corned beef, and that's just fine with me!)

Great for any day, St. Patrick's Day, or, if it happens to be New Year's Day, don't forget cornbread! If you prefer I have a Corned Beef & Cabbage Hash using Boar's Head deli style shredded corned beef - another shortcut version and it's delicious too!

Recipe: Southern Style Shortcut Corned Beef and Cabbage

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 40 min | Yield: About 4 to 6 servings


Ingredients
  • 1/2 pound of bacon, chopped
  • 1 small onion, halved and sliced
  • 1/2 cup of unsalted butter
  • 1 large head of cabbage, core removed and cut into wedges or large chunks
  • 1/2 cup of chicken stock, more or less
  • Salt and freshly ground pepper, to taste
  • 1/4 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste, optional
  • 1 can corned beef (not hash!)
  • Hot pepper flakes, optional
Instructions

In a large stockpot, render the bacon until cooked, but not crisp. Add in the onion and toss, cooking an additional couple of minutes. To that, add the butter and the chunks of cabbage. Season with salt - not too much, remember the bacon is going to provide some salt - then add pepper and Cajun seasoning. Add just enough chicken stock to add a little moisture - the cabbage will release some water as it cooks. Stir to coat the cabbage well, cover and slow simmer for about 20-30 minutes, or until it reaches the desired consistency, and giving it a stir every once in awhile to break up the cabbage. Add a bit more of the chicken stock only if needed.

Open the can of corned beef very carefully. Some brands are harder to open than others. Run a butter knife all around the edges of the corned beef to break it away from the can and pop it out in one piece. Break up the corned beef to small pieces and add it to the pot. Give it all a gentle stir; taste and adjust seasonings. Cover the pot again and warm the corned beef (it's already fully cooked, so ya just wanna warm 'er up!). The cabbage should pretty much be ready at this point, but depending on how you like it, continue cooking it to your preference. Sprinkle with a bit of hot pepper flakes. Yuu-um-my!

Source: http://deepsouthdish.com

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Posted by on January 1, 2009
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11 comments:

  1. I do this too! but I use corned beef hash so it has potatoes, corned beef, and cabbage. Perfect for st. paddy's day! LOL

    ReplyDelete
    Replies
    1. Love the hash too!! Happy St. Patrick's Day Violet!

      Delete
  2. I DO CORN BEEF AND CABBAGE STEW, THE JUICE IS TO GOOD TO THROW OUT

    ReplyDelete
  3. For some reason I prefer the corned beef (hash) from the can better than fresh. I don't know whats wrong with me! :) I didn't know it came in a can without the potatoes (airhead!) LOL. This looks great! Gonna have to try it

    ReplyDelete
  4. I had a quick cook version of this the other day and it was good...am definately gonna cook this one tho....i bet its gonna taste AMAZING!!!!

    ReplyDelete
  5. I tried a quick cooked version of this the other day and it was good....am definately gonna add this one to my meal planning tho....i bet it tastes AMAZING!!!!!!

    ReplyDelete
  6. Thank you for this! I will most definitely be using this! And to make a stew with the broth when making corn beef, I never thought of that but I will now!! I'm making the Cajun Cabbage Stew tonight for supper. It should be real good with this cooler temps! My husband has loved all the recipes I've cooked from this site! ;)

    ReplyDelete

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