Saint Patrick’s Day is here, now it’s time for a new twist from the Classic Corned Beef and Cabbage. It’s time to take it apart and rebuild it into a new creative recipe.
Using the beef that was brine curing for the last 5 days, then slow cooking the meat for 8 hours. Making the corned beef is so tender that it almost falls apart when cut.
Thinking about the classic corned beef and cabbage always has boiled potatoes, so instead why not cut potatoes into spirals. Then adding green onions and pan-fry potatoes until crisp.
This would give the potatoes a crisper and more flavorful base for the entrée.
Adding a sauce layer would enhance flavors of this dish. Why not make a different type of thousand island dressing often used on a reuben.
Transforming this classic sauce using mayonnaise with horseradish, pickle relish and just a touch of chili sauce comes a perfect sauce to complement this entrée.
Slicing this cooked corned beef was quite challenging, it was so tender that it started to crumble when cut warm. The flavors of the spice brine made this corned beef so good, much different from the retail corned beef in a can.
Topping the whole entrée with cabbage is perfect addition for this dish. We need some color and extra crunch, which led me to this idea a of cabbage slaw.
By using a slaw has a much better texture then the traditional corned beef and cabbage boiled entrée. This yielded a better looking entrée with good height and stronger focal point.
Deconstructed Corned Beef and Cabbage Recipe
Ingredients:
30 oz Brined Beef, for 5 days
2 cups water
1 tbsp Brine Spices, drained and rinsed
1/2 head Green Cabbage, thinly shredded
1/2 medium Onion, thinly sliced
2 mini sweet peppers, thinly sliced
2 tbsp cider vinegar
2 tbsp canola oil
1/2 tsp celery seed
1 tbsp sugar
1 tsp garlic pepper
1/3 cup mayonnaise
2 tsp horseradish
1 tbsp chili sauce
1 tbsp sweet spicy pickle relish
2 large potatoes, peeled and spiral cut
3 green onions, chopped finely
1 large egg, beaten
2 tbsp cornstarch
2 clover garlic, minced
2 tbsp olive oil
Directions:
- Drain brined beef, reserving spices in brine. Rinse beef with cold water to wash off excess brine and spices. Blot the beef with paper towel to remove excess water. Then rinse the reserved spices with cold water and set aside.
- Heat a large skillet and sear brined beef on all sides. Place seared beef in slow cooker and add water and reserved drained spices. Set slow cooker for 8 hours and cook on low heat.
- Mean while make the cole slaw, mixing first in a large bowl the vinegar, oil, celery seed, garlic pepper and sugar. Whisking this dressing until well combined. Then add the shredded cabbage, sweet peppers and onions and toss cabbage until coated with dressing. Cover and refrigerate for 2 to 8 hours.
- Make the horseradish sauce by combining together in a medium bowl, mayonnaise, horseradish, chili sauce and sweet spicy pickle relish. Mix well until well combine, cover and refrigerate.
- Combine in a medium bowl, the spiral cut potatoes, beaten egg, chopped green onion and cornstarch. In small bowl combine together minced garlic and olive oil.
- Heat a small non-stick skillet with 2 tsp of garlic oil until just smoking, and then add the spiral potato mixture just enough to cover whole bottom of skillet. Adjust heat to medium and cover skillet cook for 2 to 3 minutes watching not to burn bottom of potatoes. Flip potatoes and cover continue cooking for 2 to 4 minutes until potatoes are tender and golden brown.
- To assemble this entree, slip crisp potatoes onto plate, top with horseradish sauce. Slice corned beef thin and place on top of potato/sauce layer. Finally garnish top with nest of cabbage slaw and serve at once.
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