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Corned Beef and Cabbage Skillet

Corned Beef or Ham Potato, Carrot and Cabbage Skillet

Corned Beef

2-3 lbs. of corned beef with spice packet

Place corned beef in a Dutch Oven and cover over with water.   Add in the spice packet that came in the package.  Bring to a boil, reduce heat to a simmer and cover.  Simmer 45-50 minutes per pound or until tender.  Remove the meat from the broth, allow to cool completely.  Chill and reserve the broth.  Skim the fat.  ­­­­

Corned Beef or Ham Potato, Carrot and Cabbage Skillet

2 T olive oil, divided
2 T butter melted and divided
3 medium potatoes peeled and cut into chunks
3 carrots peeled and sliced
1/2 thinly onion sliced
1/2 head of cabbage cut into 1” chunks
3/4 c corned beef cooking liquid
1 t coarse mustard
3 T white wine
1 T lemon juice
Kosher salt
Pepper

Place the carrots into a medium saucepan with 1/4 cup water and a sprinkle of salt.  Cover and steam

over medium heat for about 5 minutes until fork tender.

Heat a tablespoon of butter and olive oil in a large skillet.  Sauté the cabbage until it is softened and slightly browned.  About 10 minutes, remove

Heat a tablespoon of butter and olive oil in the same skillet.  Brown the potatoes over medium heat. Potatoes will be brown around the edges and tender.

Top the potatoes with cabbage, layer the carrots on top of the cabbage.

Mix the broth with mustard, wine, and lemon juice.  Pour over the layered vegetables and simmer until they are all tender.  Top with thin slices of corned beef just until warmed through.  Garnish with a little dill or parsley.  Serve with mustard

*Smoked ham can be used instead of Corned Beef more traditionally served in Ireland

* Vegetarian, replace meat with Seitan

recipe & photo credit: Jenn Borealo – culinary & educational specialist at Alstede Farms

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