Showing posts with label ST. PATRICK'S DAY. Show all posts
Showing posts with label ST. PATRICK'S DAY. Show all posts

Friday, March 25, 2011


Reuben Paninis....uh huh...isn't that why we cook Corned Beef? That's why I cook it. Once or twice a year I indulge in these scrumptious sandwiches. But, OH NO...I forgot to buy sauerkraut! These were super tasty anyway.

I melted butter and spread it on the outside of the Rye bread. Spread Thousand Island Dressing on the inside, added some thinly sliced Corned Beef, topped it with some sauerkraut (not) and some shredded Swiss Cheese. Seven minutes in a pre-heated Panini Press and I have my Irish-ish delight. If you don't have a Panini Press just put it in a grill pan or cast iron skillet and top it with another pan that is fairly heavy and grill for 3-4 minutes per side.

I made these again and used Gruyere Cheese instead of Swiss and it was just as good if not better. I like the consistency of the melted Gruyere a little better.

Thursday, March 24, 2011


 French onion soup with an Irish twist? You bet, and this is really good.

I don't know about you, but what I do know about me is that I cook a Corned Beef once or twice a year because:

1. It's St. Patrick's Day and Corned Beef and Cabbage is traditional ( at least in the U.S.)

2. It goes on sale in March for 99 cents a pound. I usually buy two, one goes in the freezer.

3. My REAL reason...Reuben sandwiches.

Not any more..... Check out my Corned Beef in the crock pot recipe. The broth that was left over was awesome. It made the best onion soup. All I did to the broth was to remove any leftover carrots and add some fresh thyme leaves.

Warmed the soup, toasted some French bread, topped the soup with the bread and put some grated Gruyere cheese on top. Broil until brown.  The broth had Guinness Extra Stout Beer in it and the Corned Beef spices along with Creole mustard gave it just the right tang and crunch.

Thanks O'Ronald for the idea :)

We had 3 great meals from one Corned Beef.

Tomorrow night....THE REUBEN!!

Wednesday, March 23, 2011


I made a crock pot Corned Beef for St. Patrick's Day. I liked the fact that I could throw it in the pot in the morning and leave for the day.The Guinness really gave it a great flavor. I served it with garlic mashed potatoes and some cabbage that I sauteed in some bacon fat.

O'Ronald really liked this dinner. He suggested that I use the left over broth for French Onion Soup. I'm going to make that tonight and THEN....Corned Beef, Sauerkraut, Swiss Cheese on Rye Paninis for dinner tomorrow night. Woo Hoo!

Oh, O'Ronald's dish looks a little messy. Here is mine.

                                                    CROCK POT CORNED BEEF

6 carrots, cut into chunks
2 onions, chopped
2-3 pound Corned Beef Brisket with seasoning packet
12 oz. can beer (I used Guinness Stout)
2 TBSP. yellow mustard (I used Creole Mustard)
1/4 cup brown sugar
1 cup water

In a 4-6 quart crock pot, combine carrots and onions. Rinse corned beef under cold running water and pat dry with paper towels. Place in crock pot and sprinkle with contents of seasoning mix. Pour beer over brisket and spread mustard on brisket. In a small bowl, mix brown sugar with water and pour over brisket. Cover crock pot and cook on low setting for 10-12 hours.

To serve, cut corned beef across grain into thin slices. Remove the carrots and serve, spooning cooking juices over the food. Offer additional mustard on the side.

Save the liquid. It makes the best French Onion Soup.