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Not originally part of Irish cuisine, this dish is an Irish-American tradition from New England. You will find this pickled beef boiled with potatoes and cabbage throughout the US, especially on St. Patrick’s Day. Our version hangs out in the oven for a few hours instead of being boiled.
Two beloved cabbage dishes come together in this delicious twist. To make it even fancier, they are drizzled with a guinness enhanced sauce to finish it off. Just a few slices or shreds of leftover corned beef and potatoes are wrapped into leaves of cabbage. Leftover potatoes (or other roots) cooked alongside the corned beef work well for this dish, but alternatively cook the potatoes in a small pot of broth or salted water. Guinness is not gluten-free, but you could substitute red wine or hard cider for a different, but still tasty experience.
Great way to use up leftover corned beef, onions & potatoes or other veggies as available. Simply saute last night’s dinner and toss an egg on top for a quick breakfast. If the potatoes are not cooked, start by roasting or boiling those before you start the recipe.
Corned beef leftovers smashed between Irish Soda Bread. Cooked cabbage will also work well instead of the cooked carrots.
A favorite Chinese-American greasy appetizer is given a lift with sauteed greens & onions. The creamy cheese and crab remain. Either pan fry the wonton wraps or rub on a bit of oil and bake instead.
