Last summer when we visited Ireland we enjoyed the exploration of a modern Irish cuisine that blends influences from other cultures with traditional Irish ingredients. Inspired by this fusion approach, I created these corned beef and cabbage dishes with a modern twist and a bit of Asian flare. This recipe has three variations, presented below as dinners for three different days.
Ingredients:
corned beef:
4 pounds corned beef brisket
2 cloves garlic
1 tablespoon pickling spice
1 tablespoon whole peppercorns
cabbage:
1 tablespoon butter
1 tablespoon vegetable oil
1 large Savoy cabbage, shredded
1 onion, chopped
1 tablespoon fresh ginger, grated
1 tablespoon sugar
1/2 teaspoon salt
1 tablespoon tomato sauce
1/3 cup vegetable stock
glaze:
1/3 cup Hoisin sauce
1/4 cup honey
3 tablespoons Soy sauce
1/2 teaspoon ginger
potatoes:
8 medium potatoes (or 1 for each roll)
Butter (or butter substitute)
Panko breadcrumbs
Vegetable oil
Directions:
corned beef:
In a large stew pot, combine water, brisket, garlic, pickling spices and peppercorns. Bring to a boil, reduce heat, and simmer for about 2 hours.
cabbage:
Heat oil and butter in a large heavy saucepan. Add shredded Savoy cabbage, ginger, and onions and cook on high heat for 8-10 minutes, stirring constantly.
Season with salt and sugar. Pour tomato sauce and chicken stock over the mixture, bring liquids to boil, and simmer for about 20 minutes or until all the liquids are gone and the cabbage just begins to soften but still a little crispy.
glaze:
In a small bowl, mix Hoisin sauce, honey, soy sauce, and ginger together.
potatoes:
Boil whole unpeeled potatoes in salted water. Drain and cool.
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Day 1. Glazed Corned Beef and Cabbage.
Preheat the oven to 350°. Remove brisket from cooking liquid, and place fat side up in a baking dish. Spread the Hoisin-Honey Glaze all over the brisket. Bake corned beef uncovered for about 30 minutes. Serve with cabbage.
Day 2: Corned Beef and Cabbage Potato Rolls.
Chop corned beef and prepare a batch of Hoisin-Honey Glaze. Peel cooked potatoes. Mash each potato with 1 teaspoon of butter and 1 teaspoon of Panko breadcrumbs. Form into a smooth flat circle. Place 1 tablespoon of corned beef, 1 tablespoon of cabbage, and 1 teaspoon Hoisin-Honey Glaze in a middle. Pull the edges of mashed potato carefully together and form a roll. Sprinkle evenly with another teaspoonful of Panko breadcrumbs.
Heat oil in a large skillet. Fry potato rolls about 2 minutes per side or until golden brown.
Day 3: Vegetarian Potato Rolls with Cabbage.
Prepare a batch of Hoisin-Honey Glaze. Peel cooked potatoes. Mash each potato with 1 teaspoon of butter and 1 teaspoon of Panko breadcrumbs. Form into a smooth flat circle. Place 2 tablespoons of cabbage, and 1 teaspoon Hoisin-Honey Glaze in a middle. Pull the edges of mashed potato carefully together and form a roll. Sprinkle evenly with another teaspoonful of Panko breadcrumbs.
Heat oil in a large skillet. Fry potato rolls about 2 minutes per side or until golden brown.
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I am submitting the Corned Beef and Cabbage Potato Rolls and Vegetarian Potato Rolls with Cabbage recipes for the March Potato Ho Down
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I would like to thank MaryBeth at Dunkin Cooking the Semi-Home Way for giving me an Adorable Blog Award and Chitra at Ratatouille - Any one can cook for these four wonderful awards.
