My first taste of anything that would be remotely Irish food was a Rueben, a corned beef sandwich. Besides a good pastrami sandwich, the Rueben has to be one of my favorites. On today’s blog post I share with you a few of my favorite recipes inspired by St. Patrick’s Day. And of course you knew there would have to be a little fusion cooking as well with my Corned Beef Machaca Tacos. For me St. Patrick’s Day is the perfect time to enjoy those hearty winter meals one last time and look forward to spring! Soup, stews, sandwiches and tacos.
Corned Beef with Pickled Slaw
“The Rueben”, My Version…
For Spicy Cabbage w/ Bacon
3 slices thick cut bacon, diced
1 small white onion, diced
1 serrano pepper, minced
2 cloves garlic, minced
1/2 head of green cabbage, finely shredded
Pinch of crushed red pepper flakes
1 teaspoon caraway seeds
5 tablespoons apple cider vinegar
1/4 cup water
Salt and pepper
For Homemade Thousand Island Dressing
1/2 cup mayonnaise
1/2 tablespoon dijon mustard
1 tablespoon ketchup
1 tablespoon sweet pickle relish
1/2 tablespoon horseradish
1/2 tablespoon Worcestershire sauce
1/2 teaspoon paprika
1 small shallot, minced
Pinch of pepper
Salt to taste
1. In a small bowl, combine all of the ingredients for the dressing. Stir well to combine, taste for salt. Cover and chill until ready to use.
2. In a large skillet, preheat 1 teaspoon olive oil to medium heat. Add the bacon and cook until crispy. Add the onions, serrano, and garlic, cook for 3 to 4 minutes. Add the remaining ingredients, stir well to combine. Reduce heat slightly, taste for salt and cook for another 5 to 6 minutes, until liquid evaporates. Yields up to 6 servings
Notes: To make the sandwich, you will need some rye bread, swiss cheese, and thick cut slices of corned beef. Toast bread in skillet, add some dressing to bread slices, one slice of cheese to each slice of bread, top with corned beef and warm cabbage. Sandwich together and continue cooking until cheese melts.
Corned Beef Brisket
Two pound corned beef brisket, can be boiled on stove top. Cover with water and cook on low overnight in the slow cooker or roasted in the oven. The corned beef pictured was cooked in the oven for about 1 hour and 40 minutes at 350 degrees F.
Corned Beef Machaca
1 small sweet onion, sliced
2 cloves garlic
1 jalapeño, sliced
1 fresno, sliced
1/2 teaspoon cumin seeds
1/3 teaspoon crushed oregano
2 cups finely shredded cooked corned beef ( 1 pound)
Fresh cracked pepper
pinch of salt
Juice of 1/2 lime, reserve other half for garnish
Cilantro for garnish
* For the machaca, I cooked the corned beef brisket,covered with water on low, in the crock pot overnight. Once cooled, I removed the excess fat.
1. add 1 1/2 tablespoons of olive oil to a large skillet and heat to medium. Add the onions, garlic and peppers and saute for 5 to6 minutes. Add the cumin and oregano and saute for 1 more minute.
2. Move the onion/pepper mixture over to one half of pan. Add 1 more tablespoon of olive oil to empty side of pan. Add the corned beef and cook, tossing as needed, until beef starts to caramelize and turn brown in some spots. Mix beef and vegetables together. add fresh cracked pepper, salt to taste and lime juice. Toss to combine and serve right away. Serve with warm corn tortillas. Garnish with cilantro, salsa and lime.Yields 4 servings,
Corned Beef and Vegetable Soup
2 tablespoons olive oil
1 medium white onion, diced
3 cloves garlic, minced
Pinch of crushed red pepper
The top half of a bunch of celery(with celery leaves), chopped
3 large carrots, sliced
4 cups yukon gold potatoes, diced
2 cups baby spinach, chopped
3 sprigs of fresh thyme
2 bay leaves
4 tablespoons sherry vinegar
6 cups low sodium chicken broth
1 pound cooked corned beef, shredded
Salt and pepper to taste
1. In a large, heavy pot, preheat 2 tablespoons of olive oil to medium heat. After a few minutes, add the onions, garlic, and crushed red pepper. Season lightly with salt and pepper. Cook for 3 minutes. Add the celery, carrots, thyme, and bay leaves. Cook for another few minutes.
2. Add the broth, sherry vinegar, and another pinch of salt and pepper. Bring to a boil, reduce to a simmer, add the potatoes and cook until fork tender. Add the spinach and corned beef and cook just until warm. Taste for salt and pepper. Serve with crusty bread. Yields up to 6 servings.
Guinness Stout Beef Stew~ Variation
10 ounces baby bella mushrooms
1 tablespoon olive oil
1 tablespoon unsalted butter
salt and pepper to taste
1 tablespoon balsamic vinegar
4 tablespoons olive oil
1 1/2 pounds skirt steak, sliced into 1 inch pieces
Salt and fresh cracked pepper
1 cup diced onion
4 cloves garlic, minced
4 tablespoons flour
4 carrots, sliced
4 stalks celery, sliced
1 pound white or yellow potatoes, quartered
2 cups tomato sauce or 6 ounces of tomato paste
3 cups beef or chicken broth ( I use 1 1/2 cups of each)
12 oz Guinness Stout beer
2 tablespoons Maggi seasoning (liquid)
1 teaspoon dry mustard
1 teaspoon dried thyme, 1 tablespoon if using fresh
1 teaspoon dried marjoram
1/2 teaspoon celery seeds
1/2 teaspoon cayenne pepper
1. In a skillet at medium heat, add the mushrooms, olive oil and butter. Saute until the mushrooms start to soften ans caramelize. Season to taste with salt and pepper. Add balsamic vinegar and cook for a few more minutes, set aside.
2. In a large dutch oven pot, add 3 tablespoons of olive oil and preheat to medium for 5 minutes. Add the beef, season lightly with salt and pepper. Saute for 6 to 8 minutes until beef is nice and brown.
3. Add the onions and garlic and saute for 3 more minutes. Add the flour and cook for 2 minutes. Add all of the remaining ingredients in the order listed. Bring to a boil, reduce to a simmer. Taste for salt and pepper. Cover partially and continue cooking until beef is tender, stirring now and then. Low and slow for 2 hours…. Yields 6 servings.
My First Guinness Beef Stew
2 pounds beef chuck short ribs
4 tablespoons of oil
4 tablespoons of flour
salt and freshly ground pepper
pinch of cayenne
1 large onion, coarsely chopped
2 cloves of garlic, minced
4 oz. tomato sauce
4 oz. chile sauce (chile california)
12 oz. bottle of Guinness Beer
2 cups of largely diced carrots
1 tsp. dried thyme
*10 ounces sliced mushrooms, sauteed in a little olive oil and butter, seasoned with salt and pepper. The chile sauce is prepared by cooking 6 dried chile California or Guajillo peppers in some boiling water, then pureed with a little stock.
1. Toss the beef in 2 tablespoons of oil. In a small bowl, season the flour with salt, pepper and cayenne. Toss meat with seasoned flour.
2. Heat remaining oil in large skillet over high heat. Brown the meat on all sides. Reduce the heat, add the onions, garlic,tomato sauce,chile paste to skillet, cover, and cook gently for 5 minutes.
3. Add the beer, bring to a boil and stir to dissolve the caramelized meat juices on the pan. Add the carrots and thyme. Stir and adjust seasonings. Cover and cook on low, stirring every now and then until beef is tender. I like to cook on low for at least 2 hours. I sauteed the mushrooms separately then added them in a few minutes before the stew was done.