Well after searching it seems starting today Safeway has the best prices on Corned Beef @ $1.69 per pound. I have found this to be a GREAT price, considering my local Winn Dixie has it for $3.99 per pound. Maggie is going to be picking up a few for me and freezing them for when I see her next! Are you planning on stocking up? Corned Beef is something you can have year round & not just for St. Patrick’s Day! Big meals are a great way to bring the family together 🙂 Here is an awesome recipe for Baked Corned Beef and Cabbage that you may want to try.
Baked Corned Beef & Cabbage recipe:
What you will need..
3 lbs corned beef (in package)
10 whole cloves
1/4 cup hot sweet honey mustard
2 Tbsp brown sugar
Olive oil
1 medium yellow onion, chopped
1 cloves garlic, minced ( I use the kind in the jars)
1 large head of cabbage, sliced into 8 wedges
Salt
Preparing…
Preheat oven to 350°F. Drain the corned beef from the package and discard the spice packet. Lay corned beef, fat side up, on a large piece of heavy duty, wide, aluminum foil. Insert the cloves into the top of the slab of corned beef, evenly spaced. Spread the top with the hot sweet honey mustard. Sprinkle brown sugar over the top. (Yummy)
Wrap the corned beef with foil in a way that allows for a little space on top between the corned beef and the foil, and creates a container to catch the juices. Place foil-wrapped corned beef in a shallow roasting pan and bake for 2 hours.
Start preparing you cabbage by heating up 2 Tbsp olive oil, coating the pan on medium high to high heat in a large, wide pot. Add chopped onions, cook for a couple of minutes, then add garlic.
Add a third of the sliced cabbage to the pan. Sprinkle with a little salt and stir to coat with oil and mix with onions. Spread out the cabbage evenly over the bottom of the pan and do not stir until it starts to brown. If the heat is high enough, this should happen quickly. The trick is to have the burner hot enough to easily brown the cabbage, but not so hot that it easily burns. When the bottom of the cabbage is nicely browned, use a metal spatula to lift it up and flip it, scraping the browned bits as you go.
Once the cabbage in the pan has browned on a couple of flips, add another third of the cabbage to the pan. Mix well, then spread out the cabbage and repeat. You may need to add a bit more olive oil to the pan to help with the browning, and to keep the cabbage from sticking too much to the pan. Once this batch has cooked down a bit and browned, add the remaining third of the cabbage and repeat.
When the Corned Beef is done, open the foil wrapping, spread a little more honey mustard over the top of the corned beef, and broil it for 2-3 minutes, until the top is bubbly and lightly browned. Let rest for 5 to 10 minutes, then place on cutting board and cut at a diagonal, across the grain of the meat, into 1/2-inch thick slices.
Serve immediately with the cabbage. Serves 5
(thanks simply recipes)
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